15 Family-Friendly Mexican Crockpot Recipes
Mexican food has become one of my favourite things to make in the slow cooker! The longer cooking time is perfect for recipes like shredded beef, pulled pork, and chicken that become so tender you can pile them into tacos, burritos, quesadillas, or rice bowls with hardly any effort. If you’re bored of the same old soups and stews and you want to shake up your crockpot routine, there are the ideas to start with!
This collection has a bit of everything. There are a few recipes I make on repeat because they’re so easy, plus some that take a little more time but are absolutely worth it. Whether you’re planning taco night, feeding a crowd, or just want something different, there’s plenty here to keep dinner interesting and break you out of your crockpot rut.
Crockpot Chicken Tinga
If you’ve never made chicken tinga before, then oh boy you’re in for a treat with this! The chicken cooks until it’s tender enough to shred, then soaks up a smoky tomato sauce that’s brilliant over rice or stuffed into tacos and quesadillas. It’s one of those recipes that’s just as good the next day, too, so leftovers are always an extra bonus.
Crockpot Nacho Soup
This nacho soup is what I make when I’m craving Mexican flavors but fancy something a little different from tacos or burritos. It’s loaded with seasoned ground beef in a rich, creamy, cheesy broth, so it’s every bit as hearty as it sounds. Just add your favorite toppings and dig in.
Crockpot Mexican Beef Enchilada Casserole
If you love enchiladas but don’t love all the rolling, this recipe is for you. Think of it as a Mexican-style lasagna, with layers of tortillas, seasoned beef, sauce, and plenty of melty cheese, all cooked right in the slow cooker. It’s fun, easy, and always disappears fast.
Crockpot Salsa Chicken
I don’t think there’s a simpler slow cooker recipe than this one! Just a handful of ingredients, a few minutes of prep, and you’ve got tender shredded chicken that can become tacos one night, burrito bowls the next, then wraps or quesadillas if there’s any left. Fun and easy!
Crockpot White Chicken Enchilada Casserole
I make this when I want something a bit different from the usual beef version. Layering everything straight into the slow cooker couldn’t be easier, and the creamy chicken filling with plenty of melted cheese is hard to beat. It’s a fun one to serve because everyone just digs in and helps themselves.
Crockpot Chili
This has all the rich, smoky flavors that make birria so good, but it’s made with ground beef instead, so it’s much more budget friendly and easy enough for a regular weeknight. Spoon it over rice, tuck it into tacos, or eat it just as it is with your favorite toppings.
Crockpot Mexican Meatballs
I love recipes like this because they’re almost effortless. With just four ingredients, you end up with tender meatballs in a rich, slightly spicy sauce that’s brilliant spooned over rice, tucked into tacos, or served with plenty of tortilla chips for scooping.
Crockpot Chile Colorado
This one takes a little more effort than most of the recipes in this collection, but I’d happily save it for a weekend because the payoff is huge. The beef cooks until it’s meltingly tender in a deep, rich red chile sauce that’s packed with flavor. It’s one of those meals that feels really special and well worth the extra time.
Serves: 6
Ingredients:
- 3½ pounds beef chuck roast, cut into 1-inch cubes
- 2–3 tablespoons vegetable oil
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 4 dried arbol chiles, stems and seeds removed
- 4 cups beef broth, divided
- 1 onion, quartered
- 4 cloves garlic
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ⅛ teaspoon ground cinnamon
- 2 bay leaves
Optional
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions:
- Add the guajillo, ancho, and arbol chiles to a saucepan with 2 cups of the beef broth, the onion, and garlic. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the chiles are soft.
- While the chiles are cooking, heat the vegetable oil in a large skillet over medium-high heat. Sear the beef in batches until browned all over, then transfer it to the slow cooker.
- Pour the remaining 2 cups of beef broth into the saucepan to cool the chile mixture slightly, then carefully transfer everything to a blender. Blend until completely smooth.
- Pour the chile sauce over the beef. Add the salt, pepper, Mexican oregano, cumin, chili powder, smoked paprika, cinnamon, and bay leaves, then give everything a good stir.
- Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is fall-apart tender.
- If you’d like a thicker sauce, whisk together the cornstarch and water, then stir it into the slow cooker about 30 minutes before serving. Replace the lid and let the sauce thicken before removing the bay leaves and serving.
Crockpot Red Chicken Chili
This is the kind of chili I make when I want something hearty without using ground beef. The chicken turns wonderfully tender as it cooks, while the beans and tomato base make it filling enough to stand on its own. It’s a great one to make on a Sunday because the leftovers are just as good the next day.
Serves: 8
Ingredients:
- 1½ pounds boneless, skinless chicken breasts
- 1 large green bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 (10-ounce) cans Rotel diced tomatoes with green chilies
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (12-ounce) bag frozen corn
- 1½ cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions:
- Place the chicken breasts in the bottom of the slow cooker.
- Add the bell pepper, onion, garlic, Rotel, tomato sauce, black beans, kidney beans, and corn.
- Pour over the chicken broth, then sprinkle in the cumin, chili powder, parsley, oregano, smoked paprika, and a little salt and pepper.
- Cover and cook on Low for 6–8 hours or High for 4–5 hours, until the chicken is cooked through and tender.
- Lift the chicken out onto a plate and shred it with two forks. Return it to the slow cooker and stir everything together.
- Ladle into bowls and add your favorite toppings. I like shredded cheese, sour cream, sliced avocado, fresh cilantro, tortilla chips, or a squeeze of lime.
Crockpot Chicken Fajitas
I don’t bother standing over the stove making fajitas anymore unless I’m in the mood to. This version gives you all the same flavours, but the slow cooker does the work instead. Just put everything on the table and let everyone help themselves.
Serves: 6
Ingredients:
- 1 (10-ounce) can diced tomatoes with green chiles
- 3 bell peppers (red, yellow, and green), sliced
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1½ pounds boneless, skinless chicken breasts
- 1 (1.25-ounce) packet fajita seasoning
- ½ teaspoon black pepper
- 2 tablespoons fresh lime juice
For Serving (Optional)
- Warm flour tortillas
- Fresh cilantro, chopped
- Sour cream
Instructions:
- Add the diced tomatoes with green chiles, sliced peppers, onion, garlic, and chicken breasts to the slow cooker.
- Sprinkle over the fajita seasoning and black pepper, then pour over the lime juice.
- Cover and cook on Low for 6–8 hours or High for 4 hours, until the chicken is cooked through and shreds easily.
- Lift the chicken onto a plate and shred it with two forks. Return it to the slow cooker and stir everything together so the chicken is coated in all the cooking juices.
- Spoon into warm tortillas and finish with cilantro and a dollop of sour cream, if you like. We also love adding sliced avocado, shredded cheese, or a squeeze of extra lime at the table.
Crockpot Barbacoa Shredded Beef
This is one of those recipes I make knowing I’ll use it for more than one meal. The beef cooks until it’s fall-apart tender and full of flavour, making it brilliant tucked into tacos, piled onto burrito bowls, stuffed into quesadillas, or even loaded over baked potatoes. I always hope there’s some left for the next day.
Serves: 6
Ingredients:
- 4 pounds beef chuck roast, cut into 3-inch chunks
- 2–3 tablespoons vegetable oil
- 1 large onion, diced
- 6 cloves garlic, minced
- ¾ cup beef broth
- 1 (4-ounce) can diced green chiles
- 3–4 chipotle chiles in adobo sauce, chopped
- 1 tablespoon adobo sauce (from the can)
- Juice of 2 limes
- 1 tablespoon Mexican oregano
- 1½ teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon ground cloves
- 2 bay leaves
For Serving (Optional)
- Fresh cilantro, chopped
- Lime wedges
Instructions:
- Heat the oil in a large skillet over medium-high heat. Sear the beef in batches until browned all over, then transfer it to the slow cooker.
- Scatter the onion and garlic over the beef.
- In a bowl, whisk together the beef broth, green chiles, chopped chipotle chiles, adobo sauce, lime juice, Mexican oregano, salt, pepper, cumin, chili powder, and ground cloves. Pour the mixture over the beef, then add the bay leaves.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the beef is tender enough to fall apart with a fork.
- About 30 minutes before serving, lift the beef out and shred it with two forks.
- Return the shredded beef to the slow cooker and stir it through the sauce. Cover again and let it soak up all those juices before removing the bay leaves.
- Finish with plenty of fresh cilantro and serve with lime wedges for squeezing over the top. We love this stuffed into tacos, spooned over rice, or piled into burritos and quesadillas.
Crockpot Mexican Street Corn Chicken Chili
This is a little different from a traditional chili, and that’s exactly why I keep coming back to it. The sweet corn, green chiles, cream cheese, and lime give it all the flavours of Mexican street corn in a bowl, while the shredded chicken makes it filling enough for dinner. I always add plenty of fresh toppings before serving.
Serves: 6
Ingredients:
- 1½ pounds boneless, skinless chicken breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 (15-ounce) cans sweet corn, drained
- 1 (4-ounce) can diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces cream cheese, cubed
- Juice of 1 lime
Instructions:
- Place the chicken breasts in the slow cooker.
- Add the onion, garlic, chicken broth, sweet corn, green chiles, chili powder, cumin, smoked paprika, salt, and black pepper.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and shreds easily.
- Lift the chicken out onto a plate and shred it with two forks. Return it to the slow cooker.
- Add the cream cheese and lime juice, then stir until the cream cheese has completely melted into the broth.
- Ladle into bowls and add your favorite toppings. I like sliced avocado, fresh cilantro, tortilla strips, crumbled cotija, or an extra squeeze of lime.
Crockpot Chicken Fajita Pasta
Pasta probably isn’t the first thing that comes to mind when you think of fajitas, but it works so well! The peppers, chicken, and smoky seasoning all get wrapped up in a creamy sauce instead of a tortilla. It’s a fun change when everyone wants Mexican flavours but you’ve also got a packet of pasta that needs using.
Serves: 6
Ingredients:
- 1½ pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (1-ounce) packet fajita seasoning
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- ½ cup chicken broth
- 1 (10-ounce) can diced tomatoes with green chiles, drained
- 3 cloves garlic, chopped
- 1 cup heavy cream
- 12 ounces penne pasta, cooked
- 1½ cups shredded Mexican cheese blend
Instructions:
- Season the chicken with the salt, black pepper, and fajita seasoning.
- Add the sliced peppers, onion, garlic, and diced tomatoes with green chiles to the slow cooker. Place the chicken on top and pour in the chicken broth.
- Cover and cook on Low for 4–5 hours, until the chicken is cooked through and shreds easily.
- Shred the chicken with two forks right in the slow cooker.
- Stir in the heavy cream, followed by the cooked penne and shredded cheese. Mix everything together until the cheese has melted and the pasta is coated in the creamy sauce.
- Serve straight away with a little chopped cilantro, sliced jalapeños, or an extra handful of cheese over the top if you like.
Crockpot Taco Casserole
This isn’t the kind of taco casserole with neat layers you slice into squares. Everything cooks together into one big, cheesy, comforting dish that’s somewhere between tacos and tamale pie. Just grab a spoon and let everyone help themselves with their favourite toppings.
Serves: 6
Ingredients:
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1 small yellow onion, diced
- 1 packet mild taco seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 (15-ounce) can mild red enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 cup chunky salsa
- 6 ounces corn tortilla chips
- 2 cups shredded Mexican cheese blend, divided
Optional Toppings
- Sliced avocado
- Sour cream
- Diced tomatoes
- Fresh cilantro
- Lime wedges
Instructions:
- Lightly grease a 6-quart or larger slow cooker with nonstick cooking spray.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain away any excess grease.
- Stir in the onion, taco seasoning, salt, pepper, garlic powder, enchilada sauce, black beans, corn, and salsa. Cook for another 2–5 minutes, just to get everything well combined.
- Transfer the beef mixture to the slow cooker. Stir in the tortilla chips and 1 cup of the shredded cheese until everything is evenly mixed.
- Cover and cook on High for 2 hours.
- Sprinkle the remaining cheese over the top, then cover and cook on Low for 20–30 minutes, until the cheese has melted.
- Serve straight from the slow cooker with plenty of your favourite toppings. I like avocado, a dollop of sour cream, fresh cilantro, diced tomatoes, and a squeeze of lime.
Crockpot Mexican Pulled Pork
I nearly always make a big batch of this because it’s too useful not to. We have it in tacos the first night, then whatever’s left usually ends up in burrito bowls, nachos, or quesadillas later in the week. The pork cooks until it’s so tender it practically falls apart on its own, and the lime and spices give it loads of flavour without much effort.
Serves: 8
Ingredients:
- 4 pounds pork shoulder (pork butt), bone-in or boneless
- 1 large onion, quartered
- 6 cloves garlic, smashed
- 1 cup fresh lime juice
- ½ cup chicken broth
- ½ cup chopped green chiles
- 1 tablespoon chipotle in adobo sauce (optional)
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano (or regular oregano)
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon red chili flakes
- Vegetable oil, for searing
Instructions:
- Pat the pork dry with paper towels. Rub it all over with the salt, pepper, cumin, oregano, smoked paprika, and red chili flakes.
- Heat a little oil in a large skillet over medium-high heat. Sear the pork for 2–3 minutes per side, until nicely browned.
- Transfer the pork to the slow cooker. Add the onion, garlic, and green chiles around it.
- Pour over the lime juice and chicken broth, then stir in the chipotle in adobo sauce if you’re using it.
- Cover and cook on Low for 10–12 hours, until the pork falls apart easily with a fork. I don’t recommend using the High setting for this one—the longer cooking time is what gives you that really tender, juicy pork.
- Lift the pork onto a cutting board and shred it with two forks, discarding any large pieces of fat.
- Return the shredded pork to the slow cooker and stir it through all the cooking juices. Leave it on Warm for 10–15 minutes before serving so the meat has a chance to soak everything back up.
Have you tried any of these? I’d really love to hear your thoughts in the comments section below!