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Crockpot Mexican chicken with pinto beans, salsa, avocado, cilantro, and cheese in a bowl

Crockpot Mexican Chicken with Pinto Beans and Salsa

Crockpot Mexican chicken is a hearty slow cooker meal with tender shredded chicken, creamy pinto beans, and salsa-seasoned flavor. It is an easy, comforting option for busy weeknight meals or flexible family dinners.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 16 servings
Course: Dinner
Cuisine: Mexican
Calories: 160
Ingredients Method Notes

Ingredients
  

Crockpot Ingredients
  • 1 jar salsa
  • 3 1/2 cups water
  • 1 lb chicken breasts
  • 1 lb dry pinto beans, rinsed
Finishing Ingredients
  • 2-3 tablespoons taco seasoning
  • 2 oz / 55 g or more light cream cheese (totally optional – just adds creaminess)
  • salt to taste

Method
 

Preparation
  1. Add the pinto beans, salsa, and water to a slow cooker. Stir so the liquid surrounds the beans, then place the chicken breasts on top.
  2. Cover and cook on high for 4-5 hours or low for 7-8 hours.
  3. After about 3 hours, briefly remove the lid to stir the mixture and check whether additional water is needed. Avoid opening the slow cooker more than once or twice during cooking.
Finishing
  1. When the beans are tender and the chicken is cooked through, shred the chicken gently with two forks.
  2. Stir in the taco seasoning and cream cheese, then allow the mixture to sit for another 15-30 minutes before serving.
Serving
  1. Serve the chicken and bean mixture with rice, tortillas, or chips. Add avocado, cheese, and cilantro on top if desired.

Notes

If using canned beans, omit the water and shorten the cooking time. To help prevent dry chicken, you can remove the fully cooked chicken breasts after about 3 hours, refrigerate them, and add them back at the end. This recipe makes about 8 cups, which is estimated as 16 servings of about 1/2 cup each.