Crockpot creamy Mexican chicken is one of my family’s favorite recipes. This fast, simple recipe is kid friendly and freezer friendly.
This post contains affiliate links.
Crockpot Creamy Mexican Chicken
- 3-4 chicken breasts
- 1 can (15 oz.) black beans, drained
- 2 cups frozen corn or 1 can (15 oz.), drained
- 1 jar (15 oz.) salsa
- 1 package (8 oz.) cream cheese
- rice – white or spanish rice
Add the chicken (fresh or frozen), black beans, corn, and salsa to the crockpot. Cook on low 4-6 hours. Remove the cooked chicken, and shred it. Put the chicken back in the crockpot. Add cream cheese. Continue to cook until melted. Stir to mix in the cream cheese.
Serve over rice. I prefer using Spanish rice for the added flavor, but any rice will work.
This recipe is very forgiving. If you add more of less of any of the ingredients, it will work out just fine.
Dump the chicken, beans, corn, and salsa into a gallon size freezer bag. Freeze the bag flat to save space.
Freeze a block of cream cheese in the packaging.
Some people worry about freezing cream cheese. I haven’t had issues with this recipe. I don’t recommend freezing cream cheese to spread it on a bagel, but melting it in a recipe should be fine.
Stash a box or two of Spanish rice in your pantry or toss it into your freezer.
When you are ready to make the crockpot creamy Mexican chicken, thaw the bag of ingredients. It is okay if it is still somewhat frozen, but it needs to be thawed enough to empty the bag into your crockpot. Cook in the crockpot on low for 4-6 hours (adjust accordingly if still frozen). Follow the rest of the instructions like normal.
Want more freezer friendly recipes? You can find all my freezer cooking posts here.
My September newsletter is going to be dedicated to freezer cooking! Sign up here.
Disclosure: This post contains affiliate links.