Creamy Mexican Crockpot Chicken

Creamy Mexican Crockpot Chicken
stu_spivack/Flickr/CC BY-SA 2.0
  • Total: 5 hrs 20 mins
  • Prep: 20 mins
  • Cook: 5 hrs
  • Yield: 1 Crockpot (8 Servings)
Nutritional Guidelines (per serving)
600 Calories
31g Fat
52g Carbs
31g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 Crockpot (8 Servings)
Amount per serving
Calories 600
% Daily Value*
Total Fat 31g 39%
Saturated Fat 13g 67%
Cholesterol 108mg 36%
Sodium 319mg 14%
Total Carbohydrate 52g 19%
Dietary Fiber 4g 15%
Protein 31g
Calcium 440mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rich and spicy creamy Mexican crockpot chicken recipe is true comfort food. The combination of textures and flavors in this wonderful recipe is perfect. And it's so easy to make.

This is a great way to use up leftover chicken or turkey or even pork. You can serve this ​one-dish meal with a side of rice, or black beans, or even use it as a filling for tortillas.


  • 1 (10-ounce) can ​of condensed cream of chicken soup
  • 1 (10-ounce) can​ of condensed cream of mushroom soup
  • 1 cup green or red salsa
  • 1 cup sour cream
  • 1 tablespoon chili powder
  • 1 onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 12 corn tortillas (torn into pieces)
  • 4 cups chopped cooked chicken or turkey
  • 1 1/2 cups shredded Cojack cheese
  • 1/3 cup chopped fresh ​cilantro

Steps to Make It

  1. Spray inside of crockpot liner with nonstick cooking spray. In a large bowl, mix soups, salsa, sour cream, and chili powder.

  2. Cook onion and garlic in oil in small saucepan over medium heat until tender, about 4 minutes. Add to soup mixture in the bowl along with chopped cooked chicken or turkey.

  3. Layer tortillas and soup mixture in crockpot.

  4. Cover the crockpot and cook on LOW for 4 to 5 hours until bubbly.

  5. Sprinkle the whole thing with cheese, cover and let stand until cheese melts. Top with cilantro and serve.


  • Serve with Cotija flatbreads and a cool fruit salad for a nice contrast to this warm, spicy, and luscious dish.

Recipe Variations

  • If you like food milder, you can choose a mild salsa, reduce the chili powder, and increase the cheese. This recipe is very versatile.