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Mexican Crock Pot Chicken

We all love a gourmet meal every now in then, and sometimes we enjoy spending an afternoon in the kitchen preparing a delicious meal.  But you know what?  Most of us don’t have time for that!

The number one excuse I hear from people about why they don’t or can’t eat healthy is because they don’t have enough time.  I get this excuse ALL of the time!  So although I love me a good labor intensive meal every now and then (prepared with love right?!), the goal of most of the recipes I create and share with you is that they are fast, easy, healthy, and delicious!

I hope this one doesn’t disappoint!  It’s a great recipe to throw in the crock pot on a Sunday and then you have have your lunches prepared for the week ahead!  This one took me about 5 minutes to throw in the crockpot and about 10 minutes when it was done to shred the chicken and get it into containers for the week.  Easy, delish, and DONE!  I hope you enjoy it!

Mexican Crock Pot Chicken

Prep time:  5 mins Cook time:  3 hours 30 mins Total time:  3 hours 35 mins Serves: 4

Crock pot recipes are a simple, must have staples that help cut down on time and effort in the kitchen. This one is simple and delish! Just throw the ingredients in the pot and in a few hours you'll have some delicious and healthy chicken with a creamy mexican flare to throw over your favorite teamed veggies or even use it to top a salad!


  • 1.5lbs boneless skinless chicken breasts (I typically use organic chicken if I can find it)

  • ½ stick cream cheese (I love using Greek cream cheese as it has more protein and less fat!)

  • 1 can organic diced tomatoes and green chiles

  • 1 jalapeno sliced (seeds removed for milder flavor) or ½ jar pickled jalapenos

  • 1 T cumin

  • 1 tsp chili powder

  • 1 tsp onion powder

  • ½ T sea salt


  1. These will seem almost too easy, but:

  2. Stick the chicken in the crock pot and place the cream cheese, tomatoes, sliced jalapeno, and seasonings into the crock pot.

  3. Turn on high for 3.5-4 hours.

  4. Check the chicken 1.5-2 hours in if you can to flip chicken and stir to incorporate all ingredients.

  5. When it is done, remove the chicken breasts, shred with two forks (it should come apart very easily) and return to pot. Mix the chicken into the sauce.

  6. Serve this over your favorite steamed or sauteed veggies or over lettuce for a delicious salad! Top with chopped cilantro, hot sauce or salsa, a squeeze of fresh lime juice, and some cherry tomato slices if you want! The possibilities are endless. I've had this with zucchini noodles, steamed broccoli, sauteed kale,and slivered mixed peppers. It's versatile and delicious!

  7. If you are weighing and measuring your food to calculate macros it's very easy with this dish. When you remove the chicken, shred it and weight your protein portion out then add the sauce and any veggies you want to the top!

Nutrition Information

Serving size: 4oz chicken and sauce *this is based on full fat cream cheese Calories: 250 Fat: 11.5Carbohydrates: 5.6 Fiber: 1 Protein: 28


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