If you’re a big fan of slow cooker dinners, these Mexican Crockpot recipes will be your new best friends.
Fresh, fun, vibrant, and just a little spicy; they’re perfect for any night of the week.
From creamy queso and beef burritos to taco soup and zesty pork carnitas, I’ve found 25 of the best slow cooker Mexican dishes.
Though I prefer my food with a touch of heat, it’s so easy to keep these recipes mild.
Just throw some chopped chilis over your portion and leave the rest kid-friendly.
These meals have the added luxury of being cooked in the Crockpot, so they’re simple and mostly hands-off. Just turn on the heat and get on with your day.
You’ll want to have a pen and paper ready because after reading this list of 25 Mexican Crockpot recipes, you won’t want to wait to get started!
Soup is a fantastic way to warm up in the winter. It can be spicy, savory, a little sweet, super filling, and always tasty.
This taco soup is especially tasty, using all those amazing flavors we love and incorporating them into a big bowl of love.
I don’t know what I love the most about Mexican food: the colors or the flavors. Every dish is so bright and inviting, and you just know it’s going to be delicious.
This casserole is both of those, and it’s pretty darn healthy to boot.
Between the ground turkey, copious amounts of veg, and quinoa, you can have an extra scoop, guilt-free.
Also known as Mexican lasagna, this fantastic recipe uses tortillas in place of pasta sheets to make distinct layers.
The most you’ll have to do here is cook off the beef and then stir some ingredients together.
But when it’s done, you’ll have a pot full of beef and bean lasagna, with plenty of cheese.
As good as the taco soup from above is, sometimes I’m just in the mood for something creamy and cheesy.
This soup has chunks of juicy chicken sitting in a dreamy mixture of enchilada sauce, cream cheese, and mozzarella.
This traditional Mexican soup has a few variations, and it’s so hearty and delicious!
Poblano peppers have been a favorite of mine for years, ever since I worked in a steakhouse, and we had to make a spicy sauce to go over their braised short ribs.
Top tip: add in some extra chicken and let it all cook together.
You can pull the extra out – full of incredible flavor – and save it for later while shredding what you’ll need for the soup.
All the goodness of chicken fajitas in soup form? Count me in!
I always use a selection of peppers to ensure the soup is as colorful as possible, but you can use whatever you have on hand.
If you’re not a huge fan of spicy food, feel free to leave out the jalapeños.
But if you like it hot, like I do, be sure to choose a spicy salsa to really give it a kick.
We’re big fans of fajitas in my house. Plenty of chicken and plenty of peppers, please.
I love that this uses salsa to help cook the meat, infusing it with flavor right in the pot.
As if that’s not enough, the lime and honey at the end are life-changing!
Raise your hand if you’d be happy with nothing more than queso and chips for dinner?!
This recipe is so much like the original. You’ll want to whip it up all the time!
Make sure to cut your cheese into cubes so it can melt faster, and if you like it spicy, go ahead and throw in some jalapeños.
If you’re on the lookout for some meatless meals, this is definitely one to try. It’s so easy to add faux-chicken or tofu into this, and I’ll bet nobody will even know.
When it’s mixed in with salsa, beans, corn, and cheese, even the heartiest carnivores will have a hard time noticing you’ve thrown in meat substitute.
I’ve met countless people who claim to hate cornbread just because they had one bad experience. It’s my mission to prove them wrong!
Cornbread and chili go hand in hand, with the slight sweetness of the cornbread pairing perfectly with the savory bowl of meat and beans.
If you want to take this up a notch, try using this jalapeño cornbread instead.
When I’m making soup, I either like it pureed until smooth or loaded with extras. As good as a simple broth can be, I need those veggies to make it filling.
Well, there’s no shortage of fillings in here—black beans, corn, tomatoes, garlic, chicken, and crunchy corn tortillas right on top.
The only thing missing is a thick slice of no-knead spicy cheese bread.
This fantastic chicken is almost like a Mexican chicken curry. It has plenty of flavors, a wonderful creamy sauce, and is only made better when served with a side of rice.
I don’t recommend using frozen chicken here since it will change the consistency.
Remember that you can so easily change the spice level by using a different salsa.
Chili verde is quite simple. All you need is roasted tomatillos, peppers, cilantro, and oregano.
That being said, it needs a little love, and you’ll have to prep the veggies just right for the best results.
But it’s so worth it when you pour it over than fork-tender pork. And you can always make it ahead, or make extra! It’s so good, you’ll want it on everything.
You might be wondering how this is possible without making a mess – I was too! Well, you’ll actually only make the filling in the Crockpot.
But you can make this a little messy if you want to.
Once your beef is ready, fill up your burritos and bake them with some tomato sauce and cheese, just like you would enchiladas.
Ever since my rice cooker broke, I’ve been making my rice sides right in my slow cooker.
Though I think everyone should have a rice cooker (they’re insanely easy to use and make cooking rice a breeze), the Crockpot is the next best thing.
This recipe is particularly tasty, cooking the rice with stock, seasonings, and tomatoes, infusing every grain with maximum flavor.16. Slow Cooker Mexican Macaroni and Cheese Recipe
How can you make mac and cheese better? How about adding some Mexican spice?
I highly recommend shredding your own cheese for this, since it will always melt better than the pre-shredded kind.
Go for something strong along with a Monterey Jack for spice.[pin]https://www.pinterest.com/pin/185984659600784310/">
Carnitas is a slow-cooked pork dish that gets fried or baked to give a wonderful crispy edge.
Half is melt-in-your-mouth, and the other half has a crispy finish that is just perfect.
The biggest difference between this and any other kind of pulled pork is the flavoring.
Carnitas typically include orange juice in the mix to give the pork an incredible zesty sweetness.
If you’re a corn on the cob fan, you’ll know it’s hard to go wrong with this simple side dish. Throw some butter and salt in the mix and it’s good to go.
That being said, adding a touch of chili powder, garlic salt, lime juice, and some crumbly cotija needs to be your new normal.
In case you’re wondering, refried beans can be relatively simple: just cook and mash some beans and maybe throw in some seasoning.
But given that its loaded with goodness and makes for an incredible side to everything from enchiladas to tamales, why not go all out?
This recipe uses slightly charred, caramelized onions and butter to provide a real depth of flavor, along with some silky richness.
Meatballs are always a family fave. Whether you serve them marinara sauce and spaghetti, or something creamy like the swedes, you know they’ll fly off the plate.
For those of us addicted to heat, this recipe for Mexican meatballs is the best!
I love the smoky spice you get from the adobo peppers, and if you make enough, these can be served with pasta, or in a tasty meatball sub.
This recipe is technically for a skillet, and it’s a fantastic one.
But you can easily make this in the slow cooker by incorporating all the ingredients and letting them melt together on low for just 90 minutes.
Roasting the peppers is essential, so please don’t skip this step! Depending on the chilis you choose, this can be super spicy, or just mildly warm.
We can all agree that chicken soup is made for the soul. It’s warm, filling, and a winner no matter what.
Next you’re feeling under the weather, or just craving a comforting bowl of soup, why not try something a little different?
It’s as easy as adding in some lime juice and maybe a few chilis. The zesty lime adds a whole new level of freshness that elevates this classic dish with ease.
This Mexican beef stew is not your Grandma’s stew. For starters, it has wonderful spice in the background.
It also has golden raisins in the mix for a surprising sweet pop.
Other than that, it cooks a lot like most beef stews and after a few hours in a blend of stock and tomatoes, your beef will be falling apart and bursting with flavor.
Making your own salsa might seem like an unnecessary step, but how many times have you been disappointed by a “spicy” salsa that was really mild?
Or a salsa that just has way too much sugar?
Making your own is easy and the best way to get the flavor you want. I highly recommend roasting your veggies before adding them to the pot.
It will deepen the flavor and help to enhance everything.
It will come as no surprise, but this decadent little drink is made immeasurably better with a pinch of chili.
I love chocolate and chili and I find the added heat complaints the chocolate so well. Feel free to leave it out if you’re not a fan.
Unlike those sugary packs of cocoa, this recipe uses real cocoa powder and chocolate to be sure it’s as sinful, rich, and dreamy as possible.
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