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Creamy Slow Cooker Mexican Chicken

Creamy Slow Cooker Mexican Chicken is great with rice and can be eaten alone, with chips, in a tortilla, or taco shell.
5 from 1 vote
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Main Course
Cuisine American, Mexican
Servings 10 servings
Calories 671 kcal


  • Slow Cooker


  • 1 Tablespoon olive oil
  • 1 large onion, diced
  • 3 lbs chicken breasts, boneless & skinless
  • 3 cloves garlic, minced or grated
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups chicken broth
  • 2 - 14 oz. cans diced tomatoes, with roasted garlic & herb
  • 2 15 oz. cans red kidney beans, drained
  • 15 oz. can corn kernels, drained
  • 8 oz. cream cheese
  • 3 cups uncooked rice


  • Heat olive oil in a skillet over medium-high heat. Add the diced onion and cook until softened and lightly browned, about 5 minutes.
  • Put the chicken breasts in the bottom of a slow cooker. Add the cooked onion, chicken breasts, garlic, chili powder, cayenne, salt, pepper, chicken broth, diced tomatoes, kidney beans, and corn. Cook on high for 3-4 hours or low for 6-8 hours.
  • Remove the chicken from the slow cooker and shred. Cut the cream cheese into pieces then add to the slow cooker. Return the chicken to the slow cooker and stir to combine.
  • Cook the rice as you normally would. Serve over rice.


Calories: 671 | Total Fat 21.1g | Saturated Fat 8.3g | Cholesterol 146mg | Sodium 1007mg | Total Carbohydrate 70.7g | Dietary Fiber 4.7g | Total Sugars 6.8g | Protein 49.9g | Calcium 84mg | Iron 6mg | Potassium 659mg
Keyword Chicken