My Top 15 Favorite Mexican Crockpot recipes

Look no further than Mexican food prepared in the crock pot. It’s what I do if I want something that tastes good, is hearty and homemade.

For some reason, when you cook on low 5 to 6 hours, spices get to meld together in a flavorful way. So, these are my favorite crockpot Mexican recipes.

If you love Mexican food like we do, these recipes will be your family’s favorite, too.

The 15 Best Mexican crockpot recipes

1. Crockpot Chicken Tacos

I love making this recipe because it tastes amazing and is so easy! Mine contains juicy chicken breasts (shredded), taco seasoning packets, chunky salsa, sour cream and sometimes peppers and onions to give it a little extra boost!

I promise that you’ll love it!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts

• 1 cup salsa
• 1 packet taco seasoning
• 1/2 cup chicken broth
• 8-10 small flour or corn tortillas
• Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado, lime wedges, cilantro

 Instructions

1. Place the chicken breasts in the bottom of your crockpot.

2. Sprinkle the taco seasoning over the chicken breasts.

3. Pour the salsa and chicken broth over the seasoned chicken.

4. Cover and cook for 6-8 hours on low or 3-4 hours on high until the chicken is cooked and tender.

5. Pull the chicken apart with two forks right in the crockpot and mix it all together with the salsa mixture.

6. Spoon the shredded chicken into tortillas and top with your choice of optional toppings.

2. Crockpot Beef Barbacoa

Nothing beats a filling, flavorful meal, and my go-to Crockpot recipe for a beef barbacoa delivers. It calls for a few, simple ingredients you probably have on hand: some tender, grass-fed beef chuck roast, smoky chipotle peppers, earthy cumin, and a splash of lime juice.

Ingredients

• 3 pounds beef chuck roast, trimmed and cut into large chunks
• 3 dried guajillo chiles
• 3 dried ancho chiles
• 1 medium white onion, roughly chopped
• 4 cloves garlic, minced
• 1/4 cup apple cider vinegar
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 1 tablespoon salt
• 2 bay leaves
• 1 cup beef broth
• 1/4 teaspoon ground cloves

Instructions

Step 1: Cut open the dried guajillo and ancho chiles with a pair of scissors. Pull out the stems and seeds. Step 2: Soak the chiles in hot water for about 15 minutes until they soften.

2. Place the soaked chillies, onion, garlic, apple cider vinegar, lime juice, cilantro, cumin, Mexican oregano, black pepper, ground cloves and salt in the blender. Pulse until smooth to make a marinade.

3. Place the beef chunks into a large bowl or ziplock bag and pour the marinade over the meat making sure all the pieces are well coated. Marinate for at least 1 hour but overnight for best results in the fridge.

4. Add the meat and the entire quantity of marinade to the crockpot. Add the bay leaves and pour the beef broth over the meat.

5. Cover and cook on low for 8-10 hours or on high for 6 hours, until the beef is tender and falls apart easily.

6. Take out the bay leaves, pull the beef apart with two forks and mix into the cooking juices before serving. Season to taste with more salt if needed. Enjoy your homemade Crockpot Beef Barbacoa!

3. Crockpot Carnitas

When I want something delicious, quick and easy to prepare, I make this (pork shoulder, orange juice, garlic, cumin, oregano, and a wee bit of smoky chipotle; always turns out perfectly juicy and delicious).

Ingredients

• 3-4 pounds pork shoulder (often labeled as pork butt), trimmed of excess fat
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 large orange, juiced
• 1 lime, juiced
• 1/4 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves

Instructions

1. Place the olive oil in a large pan over a medium-high flame and brown the pork shoulder on all sides, about 2-3 minutes per side

2. Put the seared pork shoulder in the slow cooker. Surround the pork with the chopped onion and minced garlic.

3. Mix the orange juice, lime juice, and chicken broth in a small bowl and pour over the pork in the crockpot.

4. Sprinkle chili powder, cumin, oregano, smoked paprika, salt and pepper over the pork. Add the bay leaves to the crockpot.

5. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and shreds easily with a fork.

6. Shred the pork with two forks, and serve, or spread the shredded pork on a baking sheet and broil in the oven for a few minutes to crisp the edges before serving.

4. Crockpot Enchilada Casserole

It’s so easy to prepare because you just layer the ingredients, top with cheese, and bake. You can literally use anything your heart desires as fillings and it will still taste amazing.

I usually use shredded chicken or ground beef, black beans and corn, and a bunch of cheese on mine, but I also have these green chiles on hand. There’s enchilada sauce, and it’s soooo good!

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 1 can (10 oz) red enchilada sauce
• 1 can (10 oz) green enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 10-12 small corn tortillas
• 2 cups shredded Mexican blend cheese
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

Instructions

1. Preheat a skillet to medium heat and brown the ground beef and diced onion until the beef is no longer pink, draining the fat before adding the tomatoes.

2. Stir in the cumin, chili powder, salt and pepper, and cook for another minute so the spices bloom.

3. In a large bowl, combine the red enchilada sauce with the green enchilada sauce, black beans, corn and diced tomatoes with green chilies.

4. Put a finely spread layer of the sauce mixture on the bottom of the crockpot. Place a 2-3 corn tortillas layer over the sauce.

5. Spread in the ground beef mixture and top with a layer of shredded cheese. Repeat the layers of sauce, tortillas, beef, and cheese until all of the ingredients are used, finishing off with a final layer of cheese.

6. Cover and cook low for 3-4 hours or until warmed through. Top with cheese and cook until cheese is melted and bubbly. Serve hot topped with your favourite garnishes – cilantro, sour cream, jalapeños, whatever!

5. Crockpot Chicken Fajitas

An easy dinner with juicy chicken, colorful bell pepper and yummy fajita seasoning, all cooked together in my crockpot. This is such an easy meal that I can throw everything together before leaving the house for the day and know that when I get home there will be a delicious dinner waiting for me!

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2-3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup chicken broth
• 8-10 small flour tortillas
• Optional toppings: shredded cheese, sour cream, guacamole, salsa, chopped cilantro

Instructions

1. Place the chicken breasts in the bottom of the crockpot.

2. Add the sliced bell peppers and onion over the chicken.

3. In a small bowl, combine the minced garlic, chili powder, cumin, paprika, oregano, salt, and black pepper.

4. Sprinkle the spice mixture evenly over the chicken and vegetables.

5. Pour the fresh lime juice and chicken broth over everything.

6. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked and tender. Remove the chicken from the pot and shred it with two forks, then return it to the pot with the vegetables and juices. Serve with tortillas and toppings of your choice.

6. Crockpot Black Bean Soup

When I get home at the end of a work day, I like the idea that there is a slow-cooked meal waiting for me. It seems to make a good, hearty soup by combining black beans, diced tomatoes and bell peppers.

There is something special about the spicing with cumin and a squeeze of lime. It also helps that it is a very easy meal to prepare.

 Ingredients

• 1 pound dried black beans, rinsed and sorted
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 large carrot, diced
• 1 jalapeno pepper, seeded and minced (optional)
• 1 (14.5 oz) can diced tomatoes
• 6 cups vegetable or chicken broth
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Juice of 1 lime
• Chopped fresh cilantro, for garnish
• Sour cream and/or avocado slices, for serving (optional)

Instructions

1. Put the dried black beans, chopped onion, minced garlic, chopped bell pepper, chopped carrot and minced jalapeno pepper into the crockpot.

2. A can of diced tomatoes (and the juices) and a container of vegetable (or chicken) broth, along with ground cumin, smoked paprika, dried oregano and a bay leaf.

3. Stir everything to combine, then cover the crockpot with its lid.

4. Simmer on low for 8-10 hours or on high for 4-6 hours, until the beans are tender.

5. When the beans are cooked, remove the bay leaf, then purée with an immersion blender (or in batches in a food processor) to your desired consistency (or leave chunky if you prefer).

6. Season with salt, pepper and lime juice to taste, garnish with chopped fresh coriander and serve with sour cream and/or sliced avocado if desired.

7. Crockpot Mexican Rice

Let me share a favorite, easy and delicious recipe that I’ve never get tired of cooking for my family. The recipe includes long-grain rice, which will help to fluff it out, and a few spices and vegetables, including tangy tomatoes, piquant jalapeños, and fresh garlic.

It’s a simple and flavorful dinner to add to your next meal plan.

Ingredients

• 2 cups long-grain white rice
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup tomato sauce
• 1 can (4 oz) diced green chilies
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime (optional, for garnish)

Instructions

1. Rinse the rice in cold water until the water runs clear, removing excess starch.

2. Put the rice and the other ingredients in your crockpot: sliced onion, red bell pepper, green bell pepper, chicken broth, diced tomatoes, tomato sauce, diced green chilies, garlic, cumin, chili powder and paprika.

3. Add salt and pepper to taste and stir to combine all ingredients together.

4. Cover and simmer on high for 2-3 hours or on low for 4-5 hours, until the rice is cooked through and all the liquid has been absorbed.

5. Fluff with a fork after cooking. Sprinkle with chopped cilantro and a squeeze of lime to serve if desired.

8. Crockpot Pozole

This is a comfort food if there ever was one. Tender meat, white hominy and green chiles, all scented with garlic and chopped cilantro, create a rich porky stock and a nourishing, delicious dish.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 can (15 oz) hominy, drained and rinsed
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• Salt and pepper, to taste
• 2 bay leaves
• Lime wedges, for serving
• Radishes, thinly sliced, for garnish
• Shredded cabbage, for garnish
• Fresh cilantro, chopped, for garnish

Instructions

1. Brown cubed shoulder cuts of pork in a skillet over medium heat just until seared on all sides.

2. Place the pork in the crockpot with the diced onion, minced garlic, hominy, chicken broth, diced tomatoes, chili powder, cumin, oregano, salt and pepper, and bay leaves.

3. Stir to thoroughly mix up the ingredients: make sure the pork is not clumped together and is submerged in the liquid.

4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender and the flavours are blended.

5. Remove the bay leaves before serving.

6. Serve hot with lime wedges, radishes, shredded cabbage, and fresh cilantro for garnish.

9. Crockpot Chicken Tortilla Soup

This dish is hearty, satisfying, packed full of flavor and a beloved recipe for making on a very busy weekday.

The chicken is juicy, the black beans are creamy and rich, the diced tomatoes with green chiles are firey and spicy, and the tortilla strips add tons of crunch.

 Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Tortilla strips for serving
• Shredded cheese, avocado, sour cream (optional toppings)

Instructions

1. Place chicken breasts at the bottom of the crockpot. Add diced onion, minced garlic, red and green bell peppers, corn, and black beans.

2.Pour in diced tomatoes with green chilies and chicken broth.

3. Add chili powder, cumin, paprika, oregano, salt, and black pepper. Stir to combine.

4. Cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through.

5. Take chicken out of the crockpot, shred, then return to the crockpot, add the lime juice and cilantro, and cook for a further 15 minutes. Serve hot with tortilla strips and any desired topping.

10. Crockpot Queso Dip

Ingredients

• 1 pound ground beef or sausage
• 16 oz Velveeta cheese, cubed
• 1 (10 oz) can Rotel tomatoes (diced tomatoes with green chilies), undrained
• 1 cup shredded cheddar cheese
• 1 (4 oz) can green chilies, undrained
• 1 small onion, finely chopped
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Brown the ground beef or sausage in a large pan over medium heat, then drain off any excess fat.

2. Put cooked meat into the crockpot, then the combined Velveeta cheese and Rotel tomatoes, followed by the shredded cheddar cheese, green chilies and chopped onion.

3. Pour in the milk and add the garlic powder, cumin, salt, and pepper.

4. Stir everything to combine well.

5. Cover and cook at low temperature for 2-3 hours, stirring occasionally, until the cheese is evenly melted and the dip is heated through.

6. Serve warm with tortilla chips, vegetables, or your favorite dippers.

11. Crockpot Stuffed Peppers

I love stuffed peppers. I love a crock pot.

It’s a beautiful thing to make delicious stuffed peppers in a crock pot. I can get fancy with it and make peppers, rice, ground beef, and diced tomatoes with a mix of seasonings, or keep it super easy and pop some frozen pepperoni into the crock.

My favourite addition? Shredded cheese and some fresh herbs.

Ingredients

• 6 large bell peppers (any color), tops cut off and seeds removed
• 1 pound ground beef
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded Mexican blend cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (10 oz) enchilada sauce
• 1/4 cup fresh cilantro, chopped (optional)

Instructions

1. In a large bowl, mix ground beef, cooked rice, black beans, diced tomatoes all the juice, half of the shredded Mexican blend cheese, onion, garlic, chili powder, cumin, salt and black pepper until well-combined.

2. Stuff the peppers with the beef-rice mixture, making sure to squish it down a bit to compact it all within.

3. Place half of the enchilada sauce at the bottom of the crockpot and spread it out.

4. Stand stuffed peppers upright in the crockpot. Pour remaining enchilada sauce over the tops of the peppers.

5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the peppers are tender and the filling is cooked.

6. About 15 minutes before serving, top with the remaining 1/2 cup shredded Mexican blend cheese. Cover and cook until cheese has melted. Serve hot garnished with fresh chopped cilantro, if desired.

12. Crockpot Tamale Pie

This is an easy, delicious recipe, and I was elated when I first found it. It is made with ground beef, corn, and cornbread mix, which made it something I could quickly toss in my slow cooker.

I love that it utilises pantry staples and a slow-cooked twist makes for a hearty meal that’s comforting and warms you from the inside out.

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 package (1 oz) taco seasoning mix
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup cornmeal
• 1 cup milk
• 1 egg
• 1/4 cup vegetable oil
• 1 tsp baking powder
• Salt and pepper to taste

Instructions

1. Brown ground beef in a skillet over medium heat, then add chopped onion and minced garlic and cook until the onion is tender.

2. Pour out the extra fat from the skillet and add everything to a large crockpot.

3. Add black beans, corn, enchilada sauce, diced green chilies, and taco seasoning to the crock. Stir to combine.

4. In a mixing bowl, blend corn meal, milk, egg, vegetable oil, baking powder, salt and pepper together until smooth, and then pour this gravy-like mixture over the meat in the crockpot.

5. Cover and cook on low for 5-6 hours or until cornmeal topping is set and firm. Step 6: In last 30 minutes of cooking, sprinkle shredded cheese over the top (I like a combination of cheddar and monterey jack). Put the lid back on and cook until the cheese is melty. Serve hot.

13. Crockpot Pork Chili Verde

This is a Mexican stew made from slow-cooked pork shoulder, cooked down with tangy tomatillos and a bit of tangy jalapeño. Delicious!

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb tomatillos, husked and diced
• 2 poblano peppers, roasted and diced
• 2 jalapenos, seeded and diced
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Instructions

1. Heat the olive oil in a large pan over medium-high heat. Add the pork cubes, and brown on all sides. Transfer the browned pork to your crock pot.

2. Put the diced onion in the same pan and cook until softened. Add minced garlic and cook for another minute. Transfer the onion and garlic into the crockpot.

3. Add the diced tomatillos, roasted poblano peppers, jalapenos, chicken broth, cumin, oregano, salt, and pepper to the crockpot. Stir to combine.

4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until pork is tender and the flavours are combined.

5. Stir in the chopped cilantro and the lime juice about 30 minutes before serving. Taste and add more salt and pepper if needed.

6. Spoon the Pork Chili Verde into warm tortillas or on top of rice or beans, and garnish with additional cilantro, if desired. Delish!

14. Crockpot Taco Soup

There’s just something so comforting about a hot chunky soup all day cooking in a crock pot. The meat used is tender chicken.

The most fantastic ingredient for me is juicy tomatoes, and of course give the black beans a try. 

Stir in taco seasoning for that essential spicy kick.

 Ingredients

• 1 lb ground beef
• 1 onion, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced tomatoes
• 1 (10 oz) can Rotel diced tomatoes with green chilies
• 1 (1 oz) packet taco seasoning
• 1 (1 oz) packet ranch seasoning mix
• 3 cups beef broth
• Salt and pepper to taste

 Instructions

1. In a skillet, cook ground beef and diced onion over medium heat until beef is browned and onion is soft; drain fat.

2. Transfer the cooked beef and onions to a crockpot.

3. Place into the crockpot black beans, kidney beans, corn, diced tomatoes, Rotel, taco seasoning, ranch seasoning and beef broth.

4. Stir all the ingredients together until well combined.

5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

6. Season with salt and pepper to taste and serve with your favourite toppings, such as shredded cheese, sour cream or tortilla chips.

15. Crockpot Churro Cheesecake Dip

I’ve discovered one of my easiest guilty pleasures is a dessert that combines cream cheese, sugar, and a little cinnamon in the crockpot. It’s a delightful alchemy.

The aroma is sugary heaven.

 Ingredients

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1 tbsp ground cinnamon
• 1/2 cup unsalted butter, melted
• Churro pieces or cinnamon-sugar chips for dipping

Instructions

1. In a large bowl, blend the softened cream cheese with the granulated sugar until they are totally combined.

2. Stir in the sour cream, vanilla, and eggs, one at a time.

3. Gradually add the all-purpose flour and continue to mix until smooth.

4. Pour the mixture into a lightly greased crockpot.

5. In another bowl mix together the brown sugar and ground cinnamon and then sprinkle it evenly over the cheesecake batter.

6. Drizzle the melted butter evenly over the top. Cover and cook on low for 2-3 hours, or until the cheesecake dip is set. Serve warm with churro pieces or cinnamon-sugar chips for dipping.