These Creamy Crockpot Chicken Mexican Haystacks are a fiesta on a plate, featuring tender, shredded chicken blanketed in a luscious, creamy sauce. Each bite is a delightful combination of savory chicken, creamy goodness, and your favorite toppings, sure to please everyone.
Pile high with your favorite toppings like shredded cheese, fresh cilantro, and a dollop of sour cream for the ultimate comforting meal.
Recipe Details
- Flavor Profile: Savory, creamy, and slightly spicy with customizable fresh toppings.
- Textures: Tender, shredded chicken in a thick, creamy sauce, served with crunchy toppings.
- Total Time: Approximately 3-4 hours of active time, plus crockpot cooking time.
- Difficulty: Easy. This recipe is a great option for beginner cooks.
What You’ll Need
This recipe hinges on a few key components: tender shredded chicken, a creamy sauce base, a blend of Mexican-inspired seasonings, and your favorite toppings to build the ultimate haystack.
Ingredient Notes
- – Chicken Breasts – Boneless, skinless chicken breasts are a lean protein base; you can also use chicken thighs for a richer flavor.
- – Cream Cheese – This is the foundation of the creamy sauce and gives a nice tang.
- – Chicken Broth – Adds moisture and flavor to the chicken as it slow cooks. Use low-sodium for the best control over the final saltiness.
- – Taco Seasoning – This blend of spices infuses a delicious Mexican flair into the chicken. Use your favorite brand or homemade version.
- – Diced Tomatoes & Green Chilies – Adds a touch of acidity and mild heat.
- – Corn – Canned or frozen corn kernels add a touch of sweetness and texture.
- – Toppings – These are your chance to customize the dish! Think shredded cheese, sour cream, salsa, guacamole, and anything else you enjoy.
Add-ins and Substitutions
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the slow cooker for added heat.
- Veggies: Include a diced onion or bell peppers with the chicken to cook alongside the chicken or toss in some fresh chopped tomatoes and /or avocado after.
- Cheese: Use a blend of shredded cheeses like Monterey Jack, cheddar, or a Mexican cheese blend.
- Sour cream substitute: Plain Greek yogurt or a drizzle of crema.
How to Make Creamy Crockpot Chicken Mexican Haystacks
First, place the boneless, skinless chicken breasts into the slow cooker. Next, pour in the chicken broth. Sprinkle in the taco seasoning, and add the diced tomatoes and green chilies. Mix everything together.
Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-7 hours, until the chicken is easily shredded with a fork.
Once the chicken is ready, remove it from the slow cooker and place it on a plate. Shred the chicken with two forks.
Add the cream cheese and corn to the slow cooker. Stir until the cream cheese is melted and the sauce is creamy.
Return the shredded chicken to the slow cooker and stir everything together to combine.
Serve the creamy chicken immediately with your favorite toppings.
- Pro Tip: For extra tender chicken, don’t overcook it. Check the chicken at the low end of the cooking time and shred when it’s just easily done.
Recipe Tips
- Cook the chicken until it is fork-tender. The chicken should shred easily at the end of the cooking time.
- Make sure to stir the cream cheese until it is completely melted and incorporated for a smooth and creamy sauce.
- Let everyone customize their own bowls by placing toppings in separate bowls.
- If you’re using frozen corn, thaw it completely before adding it to the slow cooker.
FAQs
- Can I use chicken thighs instead of breasts?
Yes, you can substitute boneless, skinless chicken thighs for a richer flavor. They may require a bit more trimming before cooking. - How do I adjust the spiciness?
You can use a mild taco seasoning, or add more or less of the green chiles to control the heat. - Can I make this on the stovetop?
This recipe is designed for the slow cooker, which is the easiest way to ensure the meat is tender and the sauce melds perfectly. - Can I freeze leftover chicken haystacks?
Yes, you can freeze the chicken and the sauce. Let it cool completely and store it in an airtight container or freezer bag for up to 2-3 months.
Serving Suggestions
- Rice: Serve the chicken mixture over fluffy white or brown rice.
- Tortilla Chips: A generous serving alongside crunchy tortilla chips.
- Salad: Add this chicken to a southwest salad with black beans, corn, and a zesty dressing.
- Toppings Bar: Create a toppings bar with sour cream, salsa, guacamole, and other favorites.
Make This Recipe in Advance
The Creamy Crockpot Chicken Mexican Haystacks is perfect for making ahead. The chicken can be shredded and stored separately from the sauce for up to 3-4 days in the refrigerator. Reheat the chicken and sauce separately before combining and serving with toppings.
Print
Creamy Crockpot Chicken Mexican Haystacks
- Total Time: Approximately 3-4 hours of active time, plus crockpot cooking time
- Yield: Not specified
Description
These Creamy Crockpot Chicken Mexican Haystacks are a fiesta on a plate, featuring tender, shredded chicken blanketed in a luscious, creamy sauce. Each bite is a delightful combination of savory chicken, creamy goodness, and your favorite toppings, sure to please everyone.
Ingredients
Chicken
3–4 boneless, skinless chicken breasts (about 1.5–2 pounds)
1 can (15 oz) black beans drained and rinsed
1 can (15 oz) petite diced tomatoes lightly drained
1½ cups frozen gold n’ white corn
Creamy Tex-Mex Sauce
1 can (14.5 oz) chicken broth
1 can (4.5 oz) chopped green chilies
4 oz cream cheese
1 cup sour cream
1 sweet onion roughly chopped
1 packet ranch seasoning mix
1 packet chicken taco seasoning
Serving Ingredients
Fritos Scoops corn chips
cooked rice of choice
chopped tomato, shredded cheese, avocado slices, chopped cilantro (or your favorite taco toppings)
Instructions
Place the chicken breasts in your crockpot. Add the black beans, diced tomatoes, and frozen corn over the chicken.
In a blender, combine all creamy Tex-Mex sauce ingredients and blend until smooth. Pour this sauce over the other ingredients in the crockpot and stir.
Cover, then cook on LOW for 6-8 hours.
Remove the cooked chicken, shred it with forks, and return it to the crockpot. Stir well.
Serve haystack-style with Fritos, rice, the chicken mixture, and your favorite taco toppings.
Notes
Cook the chicken until it is fork-tender. The chicken should shred easily at the end of the cooking time.
Make sure to stir the cream cheese until it is completely melted and incorporated for a smooth and creamy sauce.
Let everyone customize their own bowls by placing toppings in separate bowls.
If you’re using frozen corn, thaw it completely before adding it to the slow cooker.
- Prep Time: 3-4 hours of active time
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified
