Are you tired of the same old boring weeknight meals? Look no further! Mexican cuisine offers a world of flavors and spices that can easily be incorporated into your busy schedule with the help of a slow cooker. In this article, we’ll explore 20 delicious and easy-to-make Mexican crock pot recipes that are perfect for a quick and satisfying dinner. From soups to stews, tacos to casseroles, there’s something on this list for everyone.
Whether you’re a fan of spicy dishes or prefer milder flavors, these recipes are sure to become new favorites. And the best part? They all require minimal effort and can be prepared ahead of time, making them perfect for busy weeknights when you don’t have a lot of time to spare. So go ahead, give one (or two, or three…) of these recipes a try tonight!
Slow Cooker Chicken Enchilada Soup
Slow Cooker Chicken Enchilada Soup: A flavorful and comforting meal that’s perfect for a busy day.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 cup enchilada sauce
– 4 cups chicken broth
– Salt and pepper, to taste
– Optional: shredded cheese, sour cream, diced avocado for toppings
Instructions:
1. Add the chopped onion, minced garlic, cumin, paprika, and cayenne pepper to the slow cooker.
2. Place the chicken breasts on top of the onion mixture.
3. In a separate bowl, whisk together the enchilada sauce and chicken broth. Pour over the chicken.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Shred the cooked chicken with two forks and return to the slow cooker.
6. Season with salt and pepper to taste.
7. Serve hot, topped with your desired toppings (shredded cheese, sour cream, diced avocado).
Cooking Time: 6-8 hours on low or 3-4 hours on high.
Crock Pot Beef Barbacoa Tacos
Perfect for a busy day, this slow-cooked beef barbacoa recipe fills your home with savory aromas and yields tender, flavorful tacos. Simply add all the ingredients to your Crock Pot in the morning, come home to a ready-to-eat meal.
Ingredients:
– 2 pounds beef brisket or chuck roast
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup tomato paste
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, avocado, salsa
Instructions:
1. Add sliced onion to the Crock Pot.
2. Place the beef on top of the onion.
3. In a separate bowl, combine garlic, beef broth, tomato paste, chili powder, cumin, paprika, salt, and pepper. Pour the mixture over the beef.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Shred the beef with two forks and serve with tortillas and your choice of toppings.
Cooking Time: 4-10 hours
Easy Mexican Shredded Pork Carnitas
This recipe yields tender, flavorful shredded pork perfect for tacos, burritos, or quesadillas.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– Optional: chopped onions, cilantro, and warm tortillas for serving
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine pork shoulder, lime juice, garlic, oregano, cumin, paprika, salt, and pepper.
3. Cover the pot with a lid and transfer it to the preheated oven.
4. Cook for 2-1/2 hours or until the pork is tender and easily shreds with a fork.
5. Remove from heat and let cool slightly.
6. Using two forks, shred the pork into bite-sized pieces.
7. Serve with your favorite toppings, such as chopped onions, cilantro, and warm tortillas.
Cooking Time: 2-1/2 hours
Cheesy Slow Cooker Mexican Corn Dip
This creamy, cheesy dip is a perfect addition to any gathering. With its rich flavors and textures, it’s sure to be a hit at your next party or game day celebration.
Ingredients:
– 1 (16 oz) container cream cheese, softened
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup frozen corn kernels
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. In a slow cooker, combine cream cheese, diced tomatoes with green chilies, corn kernels, Monterey Jack cheese, cilantro, lime juice, and cumin.
2. Cook on low for 2-3 hours or high for 1 hour.
3. Stir occasionally until the cheese is melted and the dip is heated through.
4. Serve warm with tortilla chips, crackers, or veggies.
Cooking Time: 2-3 hours (low) or 1 hour (high)
Spicy Black Bean and Corn Crock Pot Stew
This hearty stew is a flavorful blend of black beans, corn, and spices that’s perfect for a quick and easy weeknight dinner. With minimal prep time and hands-off cooking, this crock pot recipe is a busy person’s best friend.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes with green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup chicken broth
Instructions:
1. Add all ingredients to a 6-quart crock pot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Slow Cooker Chicken Tinga Tacos
Tinga is a popular Mexican street food, typically made with shredded chicken cooked in smoky chipotle peppers. This slow cooker recipe brings this flavor to your home with ease, perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1 chipotle pepper in adobo sauce, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, sour cream
Instructions:
1. Place chicken, onion, cilantro, chipotle pepper, cumin, smoked paprika, salt, and pepper in a slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred chicken with two forks and stir to combine with juices.
4. Warm tortillas according to package instructions.
5. Assemble tacos by spooning chicken mixture onto tortillas and adding desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Creamy Crock Pot Mexican Rice Casserole
A flavorful and comforting casserole that combines the richness of creamy sauce with the warmth of Mexican-inspired flavors, all cooked to perfection in a crock pot. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup frozen peas and carrots
– 1/2 cup cream of mushroom soup
– 1/4 cup milk
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese
Instructions:
1. In the crock pot, combine rice, chicken broth, diced tomatoes with green chilies, peas and carrots, cream of mushroom soup, milk, paprika, salt, and pepper.
2. Stir until well combined, then cover the crock pot.
3. Cook on low for 4-5 hours or high for 2-3 hours.
4. About 30 minutes before serving, sprinkle shredded cheese on top.
5. Serve hot and enjoy!
Cooking Time: 4-5 hours (low) or 2-3 hours (high)
Slow Cooker Pozole Rojo with Pork
This traditional Mexican stew is a comforting blend of tender pork, rich red broth, and nutritious hominy, all slow-cooked to perfection. Perfect for a cold winter’s day or a family gathering.
Ingredients:
– 1 pound boneless pork shoulder, cut into large chunks
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup hominy (dried or canned)
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 cups chicken broth
Instructions:
1. Add pork, diced tomatoes, red kidney beans, hominy, garlic, cumin, paprika, salt, and pepper to a 6-quart slow cooker.
2. Pour in chicken broth.
3. Cook on low for 8-10 hours or high for 4-5 hours.
4. Serve hot with your choice of toppings: shredded cabbage, radishes, lime wedges, chopped fresh cilantro, and warm tortillas.
Cooking Time: 4-10 hours
Easy Crock Pot Chicken Fajitas
Easy Crock Pot Chicken Fajitas Recipe
A flavorful and convenient recipe that’s perfect for a weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into thin strips
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 packet of fajita seasoning
– 8-10 small flour tortillas
– Optional toppings: shredded cheese, diced tomatoes, sour cream, cilantro
Instructions:
1. Add chicken, onion, bell peppers, and garlic to the crock pot.
2. Sprinkle fajita seasoning evenly over the top.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, warm tortillas according to package instructions.
5. Assemble fajitas by placing chicken and vegetables onto tortillas and adding desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Mexican Street Corn Slow Cooker Soup
This creamy soup captures the flavors of traditional Mexican street corn, with sweet corn, tangy crema, and a hint of spice. Perfect for a comforting and flavorful meal on a chilly day.
Ingredients:
– 1 lb boneless chicken breast or thighs
– 2 cups frozen corn kernels
– 1 cup diced red bell pepper
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and chopped
– 4 cups low-sodium chicken broth
– 1/2 cup heavy cream or half-and-half
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: crumbled queso fresco, chopped scallions, or lime wedges for garnish
Instructions:
1. Place the chicken, corn kernels, bell pepper, cilantro, and jalapeño in a slow cooker.
2. Pour in the chicken broth and add cumin.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Stir in heavy cream or half-and-half.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Slow Cooker Chipotle Beef Chili
A hearty, smoky chili that’s perfect for a cold winter night. This recipe is easy to make and packed with flavor.
Ingredients:
– 1 lb beef stew meat
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for extra heat
Instructions:
1. Brown the beef in a skillet over medium-high heat. Drain excess fat.
2. Add the chopped onion, garlic, and chipotle peppers to the slow cooker. Cook on low for 8-10 hours or high for 4-6 hours.
3. Stir in the diced tomatoes, red kidney beans, chili powder, and cumin.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh cilantro, scallions, or a dollop of sour cream (optional).
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Crock Pot Vegetarian Mexican Stuffed Peppers
This recipe combines the flavors of Mexico with the convenience of a slow cooker to create a delicious and nutritious vegetarian dish. Perfect for a weeknight meal or a gathering with friends.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked black beans, drained and rinsed
– 1 cup cooked brown rice
– 1/2 cup diced tomatoes
– 1/2 cup chopped onion
– 1/2 cup shredded cheese (Monterey Jack or Cheddar)
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Optional: jalapeños for added heat
Instructions:
1. Preheat the Crock Pot to low.
2. Cut off the tops of the peppers and remove seeds and membranes. Place them in the Crock Pot.
3. In a large bowl, combine black beans, brown rice, diced tomatoes, onion, cheese, olive oil, cumin, paprika, salt, and pepper. Mix well.
4. Stuff each pepper with the mixture, filling to the top.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with chopped cilantro or scallions if desired.
Slow Cooker Salsa Verde Chicken
A flavorful and aromatic dish that combines the tanginess of salsa verde with the richness of slow-cooked chicken.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup salsa verde (green sauce)
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken broth
Instructions:
1. Place the chicken breasts in a slow cooker.
2. In a separate bowl, mix together the sliced onion, minced garlic, dried oregano, salt, and black pepper.
3. Add the onion mixture to the slow cooker with the chicken.
4. Pour in the salsa verde and chicken broth.
5. Cook on low for 6-8 hours or high for 3-4 hours.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Easy Crock Pot Mexican Lasagna
This twist on classic lasagna combines the flavors of Mexico with the convenience of a slow cooker. Perfect for a crowd or a weeknight dinner, this recipe is easy to prepare and packed with flavor.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 8-10 lasagna noodles
– 1 can (16 oz) black beans, drained and rinsed
– 1 packet taco seasoning
– Salt and pepper to taste
– Optional toppings: diced tomatoes, sour cream, avocado, cilantro
Instructions:
1. Brown ground beef in a skillet; drain excess fat.
2. Add onion, garlic, and taco seasoning; cook until onion is translucent.
3. Add diced tomatoes, black beans, cheddar cheese, and Monterey Jack cheese; stir to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. About 30 minutes before serving, cook lasagna noodles according to package instructions.
6. Assemble the lasagna by layering cooked noodles, meat mixture, and shredded cheese in a crock pot.
7. Serve hot with desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Slow Cooker Refried Beans with Bacon
This recipe transforms traditional refried beans into a rich and savory dish by adding crispy bacon to the mix. Perfect for burritos, tacos, or simply as a side dish.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 pound bacon, cut into 1-inch pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Add the soaked pinto beans, bacon, onion, garlic, cumin, paprika, salt, and pepper to the slow cooker.
2. Pour in the chicken broth and stir to combine.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Once cooked, mash the beans with a potato masher or a fork to desired consistency.
Cooking Time: 4-10 hours
Servings: 6-8
Crock Pot Mexican Chocolate Chili
Warm up with a rich and spicy Crock Pot Mexican Chocolate Chili that’s perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1/4 cup water
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Brown the ground beef in a skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the diced onion, minced garlic, and red bell pepper to the skillet. Cook until the vegetables are softened.
3. Stir in the chili powder, cumin, and paprika. Cook for 1 minute.
4. Add the cooked beef mixture to the Crock Pot along with the diced tomatoes, red kidney beans, dark chocolate chips, and water.
5. Season with salt and pepper to taste. If desired, add jalapenos or hot sauce for an extra kick.
6. Cook on Low for 6-8 hours or High for 3-4 hours.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Slow Cooker Chicken and Rice Burrito Bowls
Elevate your mealtime with this flavorful and convenient recipe that combines the comfort of chicken and rice with the excitement of a burrito bowl. This slow cooker recipe is perfect for busy days when you need a hearty and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa
Instructions:
1. In a slow cooker, combine chicken, rice, chicken broth, diced tomatoes, cumin, paprika, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the cooked chicken with two forks and stir to combine with the rice mixture.
4. Serve in bowls and add your desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Easy Crock Pot Beef and Bean Nachos
Easy Crock Pot Beef and Bean Nachos: A hearty, comforting snack that’s perfect for game day gatherings or a cozy night in with the family.
Ingredients:
– 1 lb ground beef
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes with green chilies
– 1 packet of taco seasoning
– 8-10 tortilla chips
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: sour cream, salsa, diced onions, jalapeños
Instructions:
1. Brown the ground beef in a skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the taco seasoning to the cooked beef and stir to combine.
3. Place the browned beef mixture, black beans, and diced tomatoes with green chilies in the crock pot. Stir to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. About 30 minutes before serving, arrange tortilla chips in a single layer in a baking dish.
6. Spoon the beef and bean mixture over the tortilla chips.
7. Sprinkle shredded cheese evenly over the top.
8. If desired, add optional toppings and serve immediately.
Cooking Time: 3-4 hours (high) or 6-8 hours (low)
Slow Cooker Mexican Quinoa and Black Beans
This recipe is a flavorful and nutritious twist on traditional quinoa and black beans, with the added convenience of slow cooking. Perfect for a weeknight dinner or meal prep.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños, sour cream, shredded cheese, cilantro for topping
Instructions:
1. In the slow cooker, combine quinoa, water or broth, black beans, onion, red bell pepper, diced tomatoes, cumin, smoked paprika, salt, and pepper.
2. Stir to combine, then cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Fluff quinoa with a fork before serving. Top with desired toppings, such as jalapeños, sour cream, shredded cheese, and cilantro.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crock Pot Spicy Chorizo and Potato Stew
Warm up with this flavorful and spicy stew, perfect for a chilly day or a quick weeknight dinner. This Crock Pot recipe combines the bold flavors of chorizo sausage with creamy potatoes and aromatic spices.
Ingredients:
– 1 lb Chorizo sausage, sliced
– 2-3 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Add sliced chorizo sausage, chopped onion, minced garlic, and diced red bell pepper to the Crock Pot.
2. In a separate bowl, mix cubed potatoes with salt, pepper, and smoked paprika. Add this mixture to the Crock Pot.
3. Pour in chicken broth and diced tomatoes.
4. Cook on Low for 6-8 hours or High for 3-4 hours.
5. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 3-8 hours
Summary
Get ready for a flavorful fiesta with these 20 delicious Mexican-inspired crock pot recipes perfect for busy weeknights! From soups and stews to tacos and casseroles, these slow-cooked meals are easy to prepare and packed with flavor. Try Slow Cooker Chicken Enchilada Soup, Crock Pot Beef Barbacoa Tacos, or Spicy Black Bean and Corn Crock Pot Stew for a taste of Mexico in every bite. Whether you’re looking for a quick dinner solution or a flavorful weekend meal, these recipes are sure to satisfy your cravings.
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