15 CROCKPOT MEXICAN RECIPES YOU’LL WANT TO MAKE ON REPEAT

There’s something magical about coming home to the irresistible aroma of a slow cooker meal, and when that meal brings bold Mexican flavors to the table, it’s pure culinary bliss. Crockpot Mexican recipes have surged in popularity for good reason—they’re the ultimate combination of convenience and vibrant, crowd-pleasing flavors.

From zesty Slow Cooker Chicken Burrito Bowls to the smoky richness of Slow-Cooker Barbacoa, these dishes make it easy to enjoy restaurant-quality meals without leaving your kitchen.

What makes these recipes so special? It’s all about layering bold ingredients like cumin, chili powder, and fresh cilantro with tender, slow-cooked proteins, and melty cheeses. Take the Crockpot Mexican Casserole, for instance—a symphony of creamy, cheesy goodness that’s as comforting as it is flavorful.

These dishes are more than just meals; they’re a celebration of vibrant colors, dynamic textures, and the joy of sharing food with loved ones. Plus, with studies showing that slow cooking can reduce nutrient loss compared to other methods, it’s a win for your health, too.

So grab your slow cooker, gather your favorite ingredients, and let’s create something unforgettable. Which recipe will you try first? Let me know in the comments!

1. Slow Cooker Chicken Burrito Bowls

Savor the smoky, spicy flavors of these Beef and Chipotle Burritos, a satisfying meal perfect for any occasion. Tender beef is slow-cooked to perfection with chipotle peppers, creating a rich, flavorful filling.

Wrapped in warm tortillas and packed with your favorite toppings like shredded cheese, fresh salsa, and creamy avocado, these burritos deliver a delightful balance of textures and tastes. Whether enjoyed as a quick dinner or prepared for meal prep, they’re as versatile as they are delicious.

Servings: 8 people

Ingredients:

• 1 teaspoon ground cumin
• 1 (14.5-ounce) can diced tomatoes
• 1 cup frozen corn kernels
• 1 (15-ounce) can black beans, drained and rinsed
• 2 teaspoons salt
• Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
• 1 cup low-sodium chicken broth, plus more as needed
• 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
• 1 cup uncooked brown rice
• 2 teaspoons chili powder

Instructions:

1. Place the chicken in a 2 1/2- to 3 1/2-quart slow cooker.
2. Add the diced tomatoes along with their juices.
3. Pour in the chicken broth to cover the chicken.
4. Sprinkle in the chili powder.
5. Season with salt and cumin.
6. Stir gently to combine the ingredients.
7. Ensure the chicken is fully submerged in the liquid, adding extra broth if necessary.
8. Cover the slow cooker securely.
9. Cook on the LOW setting for 3 to 4 hours.

2. Slow-Cooker Barbacoa

This flavorful dish features a tender boneless beef chuck roast slow-cooked in a tangy and spicy blend of lime juice, cider vinegar, chipotle peppers, garlic, and savory spices like cumin, oregano, and cloves. The beef is simmered with chicken broth and bay leaves until perfectly tender.

Served alongside aromatic jasmine rice, infused with butter, lime juice, and fresh cilantro, this meal is a delicious combination of zesty, smoky, and savory flavors. Garnish with optional radishes, cilantro, and lime wedges for an added touch of freshness.

Servings: 8 people

Ingredients:

• 3-4 pounds shredded chicken
• 1/4 cup cider vinegar
• 3 chipotle peppers in adobo sauce
• 1/2 teaspoon ground cloves
• 1-1/2 teaspoons pepper
• 2 tablespoons lime juice (for rice)
• 1 cup reduced-sodium chicken broth
• 3 bay leaves
• 3 teaspoons dried oregano
• 4 teaspoons ground cumin
• 4 garlic cloves, thinly sliced
• 3/4 teaspoon salt
• 3 cups water
• 2 cups uncooked jasmine rice, rinsed and drained
• 3 tablespoons butter
• 1-1/2 teaspoons salt (for rice)
• 1/4 cup lime juice (for chicken mixture)
• 1/2 cup minced fresh cilantro
• Optional: sliced radishes, fresh cilantro leaves, and lime wedges

Instructions:

1. In a blender, combine the first 9 ingredients and process until smooth. Add the chicken broth and pulse to mix.
2. Place the roast and bay leaves in a slow cooker, then pour the sauce over the meat. Cook on low for 7-9 hours, until the meat is tender.
3. About 30 minutes before serving, prepare the rice by combining water, rice, butter, and salt in a large saucepan. Bring to a boil, then reduce heat and simmer, covered, for 12-15 minutes, until the liquid is absorbed and the rice is tender.
4. Remove from heat and gently stir in cilantro and lime juice.
5. After the roast has cooled slightly, discard the bay leaves and skim the fat from the cooking juices. Shred the chicken with two forks and return it to the slow cooker.
6. Serve the shredded chiecken with rice, and garnish with optional radishes, cilantro, and lime wedges.

3. Crockpot Mexican Casserole

This Crockpot Mexican Casserole is a comfort food masterpiece layered with bold flavors. Combining seasoned ground beef, tender rice, black beans, corn, and a medley of spices, it’s topped with melty cheese for a hearty one-pot meal. The slow cooker does all the work, melding the ingredients into a savory, cheesy delight. Serve it with a dollop of sour cream, fresh guacamole, or a side of tortilla chips for extra crunch.

Servings: 8 people

Ingredients:

• 1 pound ground turkey or chicken
• 1 medium yellow onion, diced
• 1 cup uncooked quinoa
• 2 cans (10 ounces each) of red enchilada sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Instructions:

1. In a skillet, cook the ground turkey or chicken with the diced onion until browned.
2. Transfer the cooked meat and onion mixture to the slow cooker.
3. Add the uncooked quinoa, red enchilada sauce, black beans, fire-roasted diced tomatoes, corn, red bell pepper, and green bell pepper.
4. Stir to combine, then cover and cook on low for 6 hours.
5. Once cooked, top the casserole with shredded cheddar and Monterey Jack cheese, and cook for an additional 15 minutes until the cheese is melted and bubbly.

4. Pork Tacos with Mango Salsa

Transform your taco night with these vibrant Pork Tacos with Mango Salsa! Tender, seasoned pork is slow-cooked to perfection, then nestled in warm tortillas and topped with a refreshing mango salsa that bursts with tropical sweetness and zesty flavors.

Perfect for a casual dinner or a party spread, these tacos offer the ideal balance of savory, sweet, and spicy. Customize with your favorite toppings like avocado or sour cream for a taco experience that’s as colorful as it is delicious.

Servings: 6 people

Ingredients:

• 1 bottle (12 ounces) dark Mexican beer
• 2 teaspoons ground cumin
• 1/4 cup chopped fresh cilantro
• 3 pounds pork tenderloin, cut into 1-inch cubes
• 2 chipotle peppers in adobo sauce
• 1/2 teaspoon pepper
• 1 jar (16 ounces) mango salsa
• 2 tablespoons lime juice
• 3 cups cubed fresh pineapple
• 1 small red onion, coarsely chopped
• 3 tablespoons chili powder
• 1-1/2 teaspoons salt
• 24 corn tortillas (6 inches), warmed
• Optional: chopped avocado, cubed fresh pineapple, and queso fresco
• 2 tablespoons white vinegar

Instructions:

1. Blend the first nine ingredients in a blender until smooth, then mix in the beer.
2. Place the pork and the blended pineapple mixture into a 5- or 6-quart slow cooker and cook on low for 6-8 hours, covered, until the pork is very tender.
3. Shred the pork by stirring it in the cooker.
4. Mix cilantro into the prepared salsa. Serve the pork using a slotted spoon, filling tortillas, and top with salsa and any desired toppings.

5. Cheesy Mexican Crockpot Bake

Indulge in layers of cheesy goodness with this Cheesy Mexican Crockpot Bake. This dish combines seasoned ground beef, enchilada sauce, beans, and tortillas, topped generously with gooey melted cheese.

Each bite delivers a satisfying blend of textures and bold Mexican-inspired flavors. The slow cooker does the heavy lifting, making it an ideal meal for busy days or casual gatherings. Garnish with sour cream, diced tomatoes, or fresh jalapeños to elevate the dish even further.

Servings: 6 people

Ingredients:

• 2 chicken breasts
• 1 packet of taco seasoning
• 1 packet ranch seasoning
• 1 bag (12 ounces) riced cauliflower
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn kernels
• 1 bag (12 ounces) frozen bell pepper strips
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Instructions:

1. Place chicken breasts in the slow cooker and sprinkle with taco seasoning and ranch seasoning.
2. Add riced cauliflower, black beans, corn, and frozen bell pepper strips.
3. Cover and cook on low for 6 hours.
4. Shred the chicken and stir everything together.
5. Top with shredded cheddar and Monterey Jack cheese, and cook for an additional 15 minutes until the cheese is melted.

6. Crock Pot Taco Casserole

Crock Pot Taco Casserole is a family-friendly dish packed with all the flavors of a classic taco in a hearty casserole form. Layers of seasoned shredded chicken, corn, black beans, diced tomatoes, and tortillas are topped with melted cheese, creating a mouthwatering medley of textures.

Slow-cooked to perfection, the flavors meld together beautifully, making every bite irresistible. Serve it with your favorite taco toppings, such as sour cream, guacamole, or shredded lettuce, for a customizable feast.

Servings: 6 people

Ingredients:

• 1 lb shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 packet of taco seasoning
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup frozen corn kernels
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 onion, chopped
• 2 cups tortilla chips

Instructions:

1. Brown the shredded chicken in a skillet, then drain any excess fat.
2. Transfer the chicken to the slow cooker and add black beans, taco seasoning, diced tomatoes with chilies, corn, and chopped onion.
3. Cover and cook on low for 4-6 hours.
4. In the last 15 minutes, top the casserole with shredded cheddar and mozzarella cheese, and crushed tortilla chips.
5. Let the cheese melt before serving.

7. Crockpot Mexican Chicken Soup

Crockpot Mexican Chicken Soup is a warming and vibrant dish that’s both hearty and healthy. This flavorful soup features tender shredded chicken, tomatoes, beans, corn, and a blend of Mexican spices, all simmered to perfection in the slow cooker.

Topped with fresh cilantro, avocado slices, and a dollop of sour cream, each bowl is a delightful mix of savory and fresh flavors. Serve with tortilla chips or crusty bread for a satisfying meal that’s as nourishing as it is delicious.

Servings: 4 people

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (4 oz) diced green chilies
• 1 onion, chopped
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup shredded cheddar cheese
• 1/2 cup cilantro, chopped

Instructions:

1. Begin by placing the chicken breasts into the slow cooker.
2. Add the diced tomatoes with green chilies, diced green chilies, and chopped onion into the slow cooker.
3. Pour in the frozen corn kernels, black beans, and chicken broth to the pot.
4. Sprinkle the cumin and chili powder over the ingredients in the slow cooker and stir well to combine.
5. Cover the slow cooker with the lid and cook on low for 6-8 hours until the chicken is fully cooked and tender.
6. Once the chicken is cooked, shred it using two forks directly in the slow cooker.

8. Slow Cooker Mexican Rice

Elevate your side dish game with Slow Cooker Mexican Rice, a flavorful accompaniment to any Mexican-inspired meal. This dish combines fluffy rice, tomatoes, onions, and a perfect blend of spices, cooked slowly to absorb every ounce of flavor.

The result is a richly seasoned, aromatic rice dish that pairs beautifully with tacos, enchiladas, or grilled meats. Add vegetables, beans, or shredded cheese for extra variety.

Servings: 6 people

Ingredients:

• 2 cups white rice
• 1 can (10 oz) diced tomatoes with green chilies
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 cup chopped cilantro

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant.
2. Transfer the sautéed onion and garlic mixture into the slow cooker.
3. Add the rice, diced tomatoes with green chilies, and chicken broth into the slow cooker.
4. Stir in the cumin and chili powder, making sure all the ingredients are evenly combined.
5. Cover the slow cooker with the lid and cook on low for 3-4 hours, or until the rice is tender and fully cooked.
6. Once the rice is cooked, fluff it gently with a fork to separate the grains.

9. Crockpot Mexican Street Corn

Crockpot Mexican Street Corn is a creamy, cheesy delight that transforms traditional elite into an easy slow-cooker recipe. Sweet corn is cooked with a luscious blend of cream, butter, Mexican spices, and cheese, creating a rich and flavorful side dish.

Topped with a sprinkle of chili powder, fresh lime juice, and chopped cilantro, it’s a crowd-pleaser at potlucks, barbecues, or weeknight dinners.

Servings: 4 people

Ingredients:

• 4 ears of corn, husked
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 tablespoon lime juice
• 1/2 cup cotija cheese, crumbled
• 2 tablespoons chopped cilantro

Instructions:

1. Place the husked corn directly into the slow cooker. Arrange them so they lie flat for even cooking.
2. Cover the slow cooker with the lid and cook the corn on low for 4-5 hours, or until the kernels are tender and juicy.
3. While the corn is cooking, prepare the creamy topping. In a small bowl, mix together the mayonnaise, sour cream, chili powder, garlic powder, and lime juice until smooth.
4. Once the corn is cooked, carefully remove it from the slow cooker using tongs.
5. Brush the creamy mixture generously over each ear of corn, ensuring all sides are evenly coated.
6. Sprinkle crumbled cotija cheese over the coated corn, allowing it to stick to the creamy layer.
7. Garnish with freshly chopped cilantro and an extra sprinkle of chili powder if desired.

10. Slow-Cooker Al Pastor Bowls

Slow-Cooker Al Pastor Bowls are a savory, flavorful meal that combines tender, marinated pork with fresh vegetables and zesty toppings. The pork shoulder is cooked to perfection in a slow cooker with a blend of pineapple, achiote, and spices, resulting in a juicy, flavorful base.

Served with rice, beans, and your favorite toppings like cilantro, lime, and salsa, these bowls are the perfect balance of sweet, spicy, and savory—ideal for a crowd-pleasing dinner or meal prep.

Servings: 6 people

Ingredients:

• 1/4 cup white vinegar
• 1/2 cup orange juice
• 1 teaspoon ground cumin
• 1 can (20 ounces) pineapple chunks, drained
• 2 teaspoons salt
• 3 garlic cloves, peeled
• 1 teaspoon dried oregano
• 1 medium onion, chopped
• 1-1/2 teaspoons smoked paprika
• 4 pounds boneless pork loin roast
• 2 cans (7 ounces each) whole green chiles
• Hot cooked rice
• 2 tablespoons chili powder
• 1/2 teaspoon ground coriander

Instructions:

1. Puree the first 12 ingredients in a blender until smooth.
2. Place the pork and the blended pineapple mixture in a 5- or 6-quart slow cooker, ensuring the pork is well-coated.
3. Cover and cook on low for 6-8 hours, or until the pork is very tender.
4. Once cooked, stir the mixture to shred and break up the pork.
5. Serve the pork over rice and add optional toppings as desired.

11. Crockpot Mexican Chili

Crockpot Mexican Chili is a spicy, hearty dish perfect for warming up on a chilly day. Packed with ground chicken, beans, tomatoes, and bold Mexican spices, this chili is slow-cooked to achieve a rich, savory depth of flavor. Add some corn or diced bell peppers for extra texture and sweetness.

Top with shredded cheese, sour cream, and fresh avocado for a satisfying finish. Whether served with cornbread or tortilla chips, this chili is a crowd-pleaser that’s perfect for game day, potlucks, or meal prepping. It’s as versatile as it is delicious.

Servings: 6 people

Ingredients:

• 1 lb ground chicken
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes with green chilies
• 1 packet chili seasoning mix
• 1 cup corn kernels (frozen or fresh)
• 1 cup chicken broth
• 1 teaspoon cumin
• 1 cup shredded cheddar cheese

Instructions:

1. Heat a skillet over medium-high heat and brown the ground chicken until fully cooked. Drain any excess fat to reduce grease.
2. Transfer the cooked ground chicken to the slow cooker.
3. Add the kidney beans, black beans, diced tomatoes with green chilies, chili seasoning mix, corn kernels, chicken broth, and cumin to the slow cooker. Stir everything to combine evenly.
4. Cover the slow cooker and cook on low for 6-8 hours, allowing the flavors to meld and the chili to thicken.
5. About 30 minutes before serving, taste the chili and adjust seasonings if needed (e.g., add salt, pepper, or more chili powder).
6. When ready to serve, ladle the chili into bowls and top with shredded cheddar cheese.

12. Easy Pork Posole

This Easy Pork Posole is a comforting, flavorful dish perfect for any occasion. Tender chunks of pork simmered with hominy in a savory broth infused with garlic, onion, and Mexican oregano create a rich base.

The addition of dried chiles adds depth and a mild heat, making it a crowd-pleasing choice. Top with your favorite garnishes like lime wedges, radishes, and cilantro for a refreshing contrast to the hearty soup.

Servings: 6 people

Ingredients:

• 2 pounds boneless pork, cut into 1-inch cubes
• 2 tablespoons canola oil, divided
• 1/2 cup chopped onion
• 1-1/2 teaspoons dried Mexican oregano
• 4 garlic cloves, minced
• 2 cans (29 ounces each) of hominy, rinsed and drained
• 4 dried guajillo or pasilla chiles
• 3 cups chicken broth
• 4 dried ancho chiles
• 1 teaspoon salt
• 1-1/2 cups boiling water
• Optional toppings: Lime wedges, sliced radishes, diced avocado, and sliced red onion

Instructions:

1. In a Dutch oven, heat 1 tablespoon of oil over medium heat and sauté the chiles for 1-2 minutes, pressing with a spatula, until heated through (do not brown).
2. Transfer the chiles to a bowl using a slotted spoon, and add boiling water. Let them soak for about 20 minutes until softened.
3. Remove the stems and seeds from the chiles, reserving the soaking liquid.
4. Brown the pork in the remaining 1 tablespoon of oil in batches in the Dutch oven. Sauté the onion and garlic with the last batch of pork.
5. Return all the pork to the pan and add broth. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, until the meat is tender.
6. Transfer the chiles and soaking liquid to a blender and process until smooth. Strain through a fine strainer, reserving the pulp and discarding the skins.
7. Add the pulp to the pork mixture and stir in hominy, oregano, and salt.
8. Cover and simmer for 20 minutes. Serve with optional toppings as desired.

13. Crockpot Chili Verde

Crockpot Chili Verde brings a burst of flavor with tender pork simmered in a tangy, green chili sauce. The combination of tomatillos, green chiles, onions, and garlic creates a zesty base, while the pork adds heartiness and richness.

This simple yet satisfying dish pairs perfectly with rice, tortillas, or even on its own. Garnish with cilantro and lime for an added pop of freshness, making it a crowd favorite for any meal.

Servings: 12 people

Ingredients:

• 1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces
• 1 can (4 ounces) chopped green chiles
• 3 cans of green enchilada sauce
• 1 cup salsa verde
• 1/2 teaspoon salt
• Hot cooked rice
• Optional: Sour cream and thinly sliced green onions

Instructions:

1. In a 5-qt. slow cooker, add the pork, enchilada sauce, salsa verde, green chiles, and salt.
2. Stir to combine all ingredients well.
3. Cover and cook on low for 5-6 hours, or until the pork is tender.
4. Serve with rice and, if desired, top with sour cream and green onions for added flavor.

14. Cilantro-Lime Chicken

Cilantro-lime chicken is a light, zesty dish that’s bursting with flavor. Chicken breasts marinated in a tangy mix of lime juice, cilantro, and garlic are grilled to perfection, creating a tender, juicy protein that’s packed with freshness.

Perfect for tacos, salads, or served alongside rice, this dish is versatile and easy to make. The refreshing lime and herb combination makes it a go-to for quick, flavorful meals that everyone will enjoy.

Servings: 4 people

Ingredients:

• 1 teaspoon pepper
• 1 teaspoon sea salt
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 5 garlic cloves, halved
• 1/2 cup fresh cilantro leaves
• 6 bone-in chicken thighs (about 2-1/4 pounds)
• 1/3 cup lime juice (about 3 limes)

Instructions:

1. Rub the first 5 ingredients over the chicken and place it in a 4- or 5-qt. slow cooker.
2. Blend the remaining ingredients until pureed.
3. Pour the pureed mixture over the chicken.
4. Cover and cook on low for 3-4 hours, until the chicken reaches 170°-175° when checked with a thermometer.

15. Crockpot Mexican Lasagna

Crockpot Mexican Lasagna combines the comforting layers of traditional lasagna with bold Mexican flavors. Instead of pasta, soft tortillas are layered with seasoned shredded chicken, black beans, corn, enchilada sauce, and plenty of melty cheese.

As it cooks slowly, the flavors meld together, creating a hearty and cheesy casserole that’s easy to slice and serve. This dish is versatile, allowing you to pair it with most of the other recipes easily.

Servings: 8 people

Ingredients:

• 1 lb shredded chicken
• 1 packet of taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 12 flour tortillas
• 2 cups shredded cheddar cheese
• 2 cups shredded mozzarella cheese
• 1 onion, chopped

Instructions:

1. Brown the shredded chicken in a skillet over medium heat, then stir in the taco seasoning and chopped onion. Cook until the onion is softened. Add the black beans and stir to combine.
2. Spray the slow cooker with cooking spray or lightly grease it to prevent sticking. Place a tortilla on the bottom of the slow cooker to form the first layer.
3. Add a layer of the chicken mixture over the tortilla, followed by a drizzle of enchilada sauce and a sprinkle of cheddar and mozzarella cheese.
4. Repeat the layers (tortilla, chicken mixture, sauce, cheese) until all the ingredients are used, finishing with a generous layer of cheese on top.
5. Cover the slow cooker and cook on low for 4-5 hours, or until the cheese is melted and bubbly.
6. Let the lasagna cool for 5-10 minutes before slicing into portions. Serve with optional toppings like sour cream, guacamole, or chopped cilantro.