Easy Slow Cooker Mexican Chicken Casserole

This is the kind of dinner that practically makes itself while you’re off living life, and it tastes like a hug with salsa on top. Easy Slow Cooker Mexican Chicken Casserole is shredded chicken, saucy tomatoes, beans, corn, soft tortilla strips, and a melty layer of cheese that makes the whole thing feel a little extra without any actual effort. You toss it in, walk away, and come back to a cozy, scoopable casserole that plays nice with avocado, chips, or a pile of rice.

My husband calls this “the Tuesday Saver.” We made it once on a day everything went sideways—kid’s sock meltdown, my keys vanished, someone ate the last yogurt—and dinner still came out tasting like I tried. Now it’s on a loop: I dump everything in the slow cooker before school drop-off, we shred it while someone sets the table, and there are never leftovers unless I hide a container for tomorrow’s lunch. It’s warm, it’s messy, it’s cheesy, and it’s basically the casserole version of “you’ve got this.”

How to Make It

Start with 2 pounds of boneless, skinless chicken—breasts or thighs both work. I season the bottom of the slow cooker with a little oil or spray just to keep cleanup sane. Toss in a chopped onion and a bell pepper if you’ve got them, then sprinkle a packet of taco seasoning (or your own mix—cumin, chili powder, paprika, oregano) over the chicken. Pour in a can of diced tomatoes with green chiles (Rotel), about a cup of your favorite salsa, and a splash of broth if your salsa is super thick. Lid on. Low for 6–7 hours or high for about 3–4.

When it’s fall-apart tender, shred the chicken right in the pot with two forks. Stir in a can of drained black beans and a cup of corn. Cube up 4 ounces of cream cheese and mix it in till it melts and turns everything creamy and clingy. If it looks too thick, add a splash of broth; too loose, let it bubble uncovered for 10 minutes.

Cut 6 corn tortillas into strips (or crush a couple handfuls of tortilla chips if that’s what’s in the pantry) and stir half into the pot for that cozy casserole body. Scatter the rest on top, then blanket with 1½ cups shredded cheese. Put the lid back on for 15–20 minutes till melted. Squeeze in a fresh lime, shower with cilantro, and don’t forget the hot sauce if that’s your vibe.

✔Ingredient Notes

– Chicken (breasts or thighs): Thighs are basically foolproof and juicier, but breasts work great—just don’t overcook on high forever.
– Salsa: The backbone. Chunky = thicker casserole, smooth = saucier. Mild for kids, spicy if you’re living dangerously.
– Diced tomatoes with green chiles: Adds tang and heat. If using plain tomatoes, toss in a can of green chiles or a pinch more chili powder.
– Taco seasoning: Packets are fine; check sodium. Homemade lets you control salt and spice.
– Black beans + corn: Color, protein, sweetness. Drain the beans so you don’t water down the party.
– Cream cheese: Melts in at the end to make it silky. Skip if dairy-free and stir in a spoon of cashew cream or just leave it brothy.
– Corn tortillas: Stir some in for body; they soften and turn casserole-y. Chips also work in a pinch—crunch on top is fun.
– Cheese: Monterey Jack, pepper jack, or Mexican blend. Pre-shredded is fine; freshly grated melts smoother.
– Lime + cilantro: Brighten everything. Don’t skip the lime. It wakes the whole dish up.

✔Recipe Steps

1. Grease a 5–6 quart slow cooker and add 2 lb chicken, 1 small diced onion, and 1 diced bell pepper.
2. Sprinkle 1 packet taco seasoning (or 2 tbsp homemade) and pour in 1 can (10 oz) diced tomatoes with green chiles, 1 cup salsa, and 1/4 cup broth if needed.
3. Cook on Low 6–7 hours or High 3–4 hours, until chicken shreds easily.
4. Shred chicken in the pot; stir in 1 can (15 oz) drained black beans, 1 cup corn, and 4 oz cubed cream cheese until melted.
5. Stir in half of 6 sliced corn tortillas; scatter remaining strips on top and cover with 1½ cups shredded cheese.
6. Cover 15–20 minutes to melt; finish with juice of 1 lime and chopped cilantro, then serve.

What to Serve It With

– Cilantro-lime rice or cauliflower rice for bowls.
– Avocado, sour cream, pickled red onions, and extra salsa.
– Crunchy salad with a squeeze of lime to balance the cozy.
– Warm tortillas or tortilla chips for scooping.
– A fried egg on top if you’re feeling brunchy.

✔Tips & Mistakes

– Don’t drown it. Salsa + tomatoes are enough; add broth only if everything looks dry.
– Add dairy at the end so it doesn’t curdle or get weird.
– If it’s watery after shredding, crack the lid and let it simmer 10–15 minutes.
– Season at the end—salt levels swing a lot depending on your salsa and seasoning packet.
– Cut tortillas into thin strips so they melt in without turning gummy.
– Want heat? Add a minced chipotle or a pinch of cayenne.

✔Storage Tips

Fridge: Cool and stash in an airtight container up to 4 days. It reheats like a dream in the microwave with a splash of water. Cold straight from the fridge? No judgment—it’s like a spicy chicken dip and I’ve 100% done nachos that way.
Freezer: Freeze flat in bags or containers up to 3 months. Thaw overnight and rewarm gently; add fresh lime and a sprinkle of cheese to revive it.
Breakfast move: Reheat and top with a jammy egg. Maybe a little hot sauce. Perfect.

✔Variations and Substitutions

– Protein swap: Chicken thighs for extra-juicy, or rotisserie chicken on the stovetop in a pinch (cut cook time way down).
– Bean swap: Pinto or kidney beans work. Or skip beans and add extra corn/peppers.
– Dairy-free: Use dairy-free cream cheese or skip and finish with a splash of coconut milk + extra lime.
– Low-carb: Skip tortillas and chips; serve over cauliflower rice or just bowls with lettuce.
– Cheesy level: Pepper jack for kick, Oaxaca for stretch, cheddar if that’s what’s in the fridge.
– Heat control: Mild salsa for kids; chipotle in adobo for smoky heat.
– Grainy version: Stir in 2 cups cooked rice or quinoa after shredding for a heartier casserole.
– Saucy sweet touch: A teaspoon of honey balances heat if your salsa is very tangy (sugar works too).
– Soy notes: If you season with a dash of soy, swap tamari if you’re gluten-free.

Frequently Asked Questions

Easy Slow Cooker Mexican Chicken Casserole

Dump-and-go slow cooker Mexican chicken casserole that’s hearty, cheesy, and perfect for busy weeknights. Tender shredded chicken cooks in salsa with beans, corn, and chiles, then finishes with tortilla strips and melty cheese.

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Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound boneless skinless chicken breasts
• ▢ 2 cup salsa use mild or medium to taste
• ▢ 1 can black beans 15 ounce can, drained and rinsed
• ▢ 1 cup frozen corn
• ▢ 1 can diced tomatoes with green chiles 10 ounce can, undrained
• ▢ 1 cup diced onion
• ▢ 2 tablespoon taco seasoning store-bought or homemade
• ▢ 0.5 cup low sodium chicken broth
• ▢ 8 tortilla corn tortillas cut into 1 inch strips
• ▢ 2 cup shredded Mexican cheese blend
• ▢ 0.5 teaspoon kosher salt or to taste
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• Add onion, corn, black beans, diced tomatoes with green chiles, salsa, and chicken broth to a 5 to 7 quart slow cooker. Stir in taco seasoning, salt, and pepper.
• Nestle the chicken breasts into the mixture, spooning some sauce over the top.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the chicken is very tender and shreds easily.
• Transfer chicken to a cutting board and shred with two forks, then return the shredded chicken to the slow cooker and stir to combine.
• Stir in the tortilla strips, making sure they are submerged. Sprinkle the shredded cheese evenly over the top.
• Cover and cook on High for 15 to 20 minutes, until the tortillas soften and the cheese is melted and bubbly.
• Taste and adjust seasoning with additional salt or pepper if needed. Serve hot and garnish as desired.

Notes

Substitutions: Use boneless skinless thighs instead of breasts, or swap black beans for pinto beans. For extra heat, use hot salsa or add diced jalapeños. If you prefer a chip topping, skip the tortilla strips and serve with crushed tortilla chips at the table. Leftovers keep well for up to 3 days refrigerated.