Mexican Crock Pot Recipes

20 Healthy Mexican Crock Pot Recipes

Craving for some Mexican crock pot recipes flavor, but don’t want to spend hours in the kitchen?  Then it’s time to get out of your crock pot! With the best Mexican crock pot recipes, you can create tasteful, authentic dishes without any fuss. 

From slow-cooked carnitas to comforting chicken mole, we’ve got you covered. So grab your crock pot and your appetite, and let’s get cooking! 


The Most Healthy Mexican Crock Pot Recipes

Here are some delicious Mexican dishes that will fill your kitchen with tasty fragrances and thrill your taste sense:

1. Slow Cooker Chicken Fajitas

Image Source: sweetpeasandsaffron
Slow Cooker Chicken Fajitas

This classic meal is a certain winner with tender strips of chicken, bright bell peppers, and onions seasoned with a variety of spices. Here is a beautiful recipe for you to try: 



  • 2 lbs boneless skinless chicken breasts
  • 1 (14.5 oz) can petite diced tomatoes with green chilies
  • 3 bell peppers (preferably 1 red, 1 yellow, and 1 green) cored and sliced
  • 1 large yellow onion, halved and sliced
  • 4 cloves garlic, minced
  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp ground coriander*
  • 1 tsp salt
  • 3/4 tsp pepper
  • 2 Tbsp fresh lime juice
  • 1 Tbsp honey


Half of the canned tomatoes should be distributed evenly in the bottom of a slow cooker. Half of the peppers** and half of the onions should be on top. Mix in the garlic. Chicken breasts on top.

In a mixing bowl, combine chili powder, cumin, paprika, coriander, salt, and pepper. Sprinkle half the seasoning evenly over the chicken breasts, then turn and sprinkle with the remaining seasoning. Layer the remaining peppers and onions on top of the remaining half of the tomatoes.


Cook on HIGH for 2 – 3 hours or low for 4 – 6 hours, until chicken is cooked through and vegetables are soft.

Retrieve the chicken and shred or chop it into pieces. 1 cup of the slow cooker soup (mainly tomato liquid) should be discarded. 

In a small bowl, whisk together lime juice and honey; add to slow cooker with chicken and season with salt to taste (I sometimes add 1/4 cup chopped cilantro here as well, but this is optional). Toss gently. Optional toppings should be served warm in warmed tortillas.

2. Mexican Quinoa

Mexican Quinoa
Image Source: wellplated
Mexican Quinoa

This protein-packed quinoa meal has been flavored with tomatoes, spices, and herbs, making it a healthy alternative to regular rice. Here is a tasty and easy recipe to try: 


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 15-ounce can of black beans, drained and rinsed
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves


In a large skillet over medium-high heat, heat the olive oil. Cook regularly until the garlic and jalapeño are aromatic, about 1 minute.

Season with salt and pepper to taste after adding the quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin. Bring to a boil; cover, reduce heat, and simmer for 20 minutes, or until the quinoa is tender. Combine avocado, lime juice, and cilantro in a mixing bowl.

Serve right away.

3. Crock Pot Carnitas

Crock Pot Carnitas
Image Source: wellplated
Crock Pot Carnitas

Juicy and tender pulled meat cooked slowly until precisely seasoned and ready to fill tacos or burritos. Here’s an easy recipe for you:


  • 4–5 lbs. pork shoulder
  • 5 cloves garlic
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon chipotle hot sauce (optional)
  • juice of 2 limes
  • 1/2 cup orange juice
  • 12 ounces beer (a standard lager works great for this!)
  • 1/2 cup salsa (I like to use a less chunky one)


In the slow cooker, place the pork shoulder. Place the garlic in the slow cooker (I rubbed it on the meat to get as much garlic flavor as possible, but you could just put it in as well).

Season the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne pepper to taste. Season the pork with the seasonings of your choice.

Pour in the lime juice, orange juice, lager, and salsa. Cook on low for 8 hours, covered.

Directly in the slow cooker, shred meat with two forks (or remove, shred, and replace in sauce). It should be simple to disassemble.

Preheat the oven to broil. Aluminum foil should be used to line a baking sheet. Place the shredded meat on the baking sheet and drizzle with a couple of spoonfuls of sauce. Broil the pork for 5-10 minutes, or until the edges are browned.

Serve with fresh cilantro, avocado, and lime juice on tortillas.

4. Black Bean Soup

Black Bean Soup
Image Source: downshiftology
Black Bean Soup

A rich and nourishing soup made with black beans, tomatoes, and a touch of spice for a comforting meal. Here’s a tasty recipe for you to try at home: 


  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 4 cloves garlic, minced
  • 60 oz (4 cans) black beans, rinsed and drained
  • 32 oz vegetable broth
  • 1 tablespoon ground cumin
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • Kosher salt and black pepper, to taste
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped cilantro
  • Avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, and chopped green onion can be used as garnishes.


Warm the olive oil in a large pot over medium-high heat. Combine the onion, carrot, celery, and red pepper in a mixing bowl. Cook until the vegetables are soft, about 5 minutes, stirring occasionally. Cook for 2 minutes after adding the garlic.

Combine the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper in a mixing bowl. Reduce the heat to low and let the soup simmer for 25 minutes.

Take out the bay leaf. If you wish to thicken the soup, use an immersion blender to purée some of it for a thicker consistency, but not altogether, just enough to thicken it up. If you don’t have an immersion blender, put 2–3 cups of the soup in a blender and puree until smooth. Return the pureed soup to the pot.

Mix in the cilantro and lime juice. Pour the soup into bowls and top with chosen toppings.

5. Shredded Beef Tacos

Shredded Beef Tacos
Image Source: recipetineats
Shredded Beef Tacos

Tender shredded beef that has been perfectly seasoned and is ready to be piled high onto soft tortillas. Here’s a simple recipe for you to try: 


  • 1 1/2 tbsp chipotle powder, adjust spiciness to taste (Note 5)
  • 1 tbsp paprika
  • 1 tbsp dried oregano
  • 1 tsp All Spice powder (ground All Spice)
  • 1 tsp coriander powder
  • 2 tsp onion powder or garlic powder OR 1 tsp of each
  • 1 tsp salt and pepper, each

Then for the Beef:

  • 1 – 2 tbsp olive oil
  • 3 lb / 1.5kg beef chuck or brisket (or gravy or any other slow-cooking beef) cut into 4 pieces
  • 5 garlic cloves, minced
  • 1 onion, diced (yellow, brown, or white)
  • 3/4 cup (185 ml) orange juice
  • 2 tbsp lime juice
  • 14 oz / 400g can crushed tomatoes
  • 2 cups (500 ml) beef or chicken broth/stock
  • 1/2 cup (125ml) water
  • Salt and pepper


In a mixing dish, combine the Spice Mix ingredients. Spread 4 tablespoons over the steak and pat to adhere.

In a big heavy-bottomed pot, heat the olive oil over high heat. Brown the meat on all sides (in batches if required). Place on a platter.

Reduce the heat to medium. If the pot appears to be dry, add extra olive oil, and cook for 3 minutes, or until the garlic and onion are tender.

Add the orange and lime juices and scrape the bottom of the pot to include the brown bits. 

Mix in the tomato, beef stock, water, and the remaining spice mix. Return the steak to the pot after mixing. 

Put on the lid, bring to a simmer, and then reduce the heat to a gentle, not quick, bubbling. 

Cook for 2 hours, then remove the lid and continue to cook for another 30 minutes, or until the beef is soft enough to shred. (Note the other two cooking methods).

Remove the steak from the sauce and shred it with two forks. 

Allow the sauce to reduce and thicken to your liking for 10 to 15 minutes with the lid off. Season with salt to taste. Optional: purée with a stick blender to smooth it up (I do this for guests).

Return the beef to the sauce (save some sauce for pouring on tacos if desired; there will be plenty).

Serve the steak in a large serving dish. Suggestions can be found in the notes.

6. Slow Cooker Enchilada Quinoa Bake

Slow Cooker Enchilada Quinoa Bake
Image Source: bettycrocker
Slow Cooker Enchilada Quinoa Bake

A tasty one-pot marvel made with quinoa, beans, vegetables, and enchilada sauce. You can try this simple recipe: 


  • 1 Tbsp canola oil
  • 1 1/4 cups chopped yellow onion (1 medium)
  • 1 1/4 cups chopped red bell pepper (1 medium)
  • 3 cloves garlic, minced
  • 1 1/2 cups dry quinoa
  • 2 1/4 cups vegetable broth
  • 1 (14.5 oz) can tomatoes with green chilies, undrained
  • 1 (8 oz) can tomato sauce
  • 2 Tbsp chili powder
  • 1 1/2 tsp ground cumin
  • To taste, season with salt and freshly ground black pepper.
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can pinto beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 1/2 cups cheddar or monterey jack, or Mexican blend cheese


In a skillet over medium-high heat, heat the canola oil. Sauté the onion and bell pepper for 3 minutes. Cook for 30 seconds more after adding the garlic. Fill a slow cooker halfway with the mixture.

Season with salt and pepper to taste after adding the quinoa, vegetable broth, tinned tomatoes, tomato sauce, chili powder, and cumin.

Cook for 2 hours 45 minutes – 3 hours 15 minutes on HIGH heat (cook time can vary because all slow cookers cook differently, so just keep a check on it at the end to make sure it’s not getting soggy or drying out around the edges).

Toss in the corn, black beans, and pinto beans. Evenly distribute the cheese on top. Cook, covered, for 10 to 15 minutes longer, or until cooked through and the cheese has melted. Serve hot with chosen garnishes.


7. Mexican Chicken Soup

Mexican Chicken Soup
Image Source: saltandlavender
Mexican Chicken Soup

A soul-soothing soup brimming with shredded chicken, veggies, and a tantalizing blend of Mexican spices. Here is a unique recipe for you: 


  • 2 tablespoons olive oil
  • 1 medium onion chopped (about 2 cups)
  • 3 carrots peeled and chopped (about 1 cup)
  • 3 ribs celery chopped (about 1 cup)
  • 2 cloves garlic minced
  • 6 cups chicken broth
  • 1 (14 ounces) can of crushed tomatoes undrained
  • 1 jalapeño pepper seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 cups cooked chicken diced or shredded (see note 1)
  • 2 tablespoons fresh cilantro chopped, optional (see note 2)
  • Salt and freshly ground black pepper


Heat the olive oil in a large saucepan over medium-high heat until it shimmers. Mix in the onion, carrots, and celery. Cook, stirring periodically, for 5 minutes, or until the veggies have softened.

Stir in the garlic for 30 seconds, or until fragrant. Combine the broth, tomatoes and juice, jalapeno, cumin, and coriander in a mixing bowl.

Bring to a boil; reduce to a low heat and cook, uncovered, for 20 minutes. Stir in the chicken and, if using, the cilantro. Season with 1 teaspoon salt and 12 teaspoon pepper to taste. Serve with cheese, sour cream, avocado, tortilla chips, or other desired toppings.

8. Beef Barbacoa

Beef Barbacoa
Image Source: cookingclassy
Beef Barbacoa

Slow-cooked beef that melts in your mouth and is imbued with rich, smokey flavors—ideal for tacos or burrito bowls. Here is a beautiful recipe for you: 


  • 3 lb chuck roast
  • Salt and freshly ground black pepper
  • 2 Tbsp vegetable oil
  • 1 1/4 cups beef broth, divided
  • 3 – 4 chipotle chilies in adobo*
  • 6 garlic cloves
  • 1 1/2 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 1/4 tsp ground cloves
  • 3 bay leaves
  • 1/4 cup fresh lime juice


Remove any large bits of fat from the roast and cut it into 6 parts. In a skillet, heat 1 tablespoon vegetable oil. 

Dry the roast with paper towels and season with salt and pepper (approximately 1 teaspoon salt and 3/4 teaspoon pepper). Sear 3 pieces in a skillet until browned on all sides. Place in a slow cooker.

Repeat with the remaining 3 roast pieces and 1 Tbsp vegetable oil in skillet. In a slow cooker, arrange meat chunks in an equal layer.

In a food processor, purée chipotle chiles, garlic, and 1/4 cup beef broth until smooth, stopping occasionally to scrape down the sides of the processor.

Whisk together the remaining beef broth, chipotle mixture, cumin, oregano, and cloves in a 2-cup liquid measuring cup or a bowl. Fill the slow cooker with ingredients, then nestle bay leaves between beef portions. 

Cook on low heat for 8 to 9 hours, remove the beef from the slow cooker (but keep the broth) and shred. 

Stir the lime juice into the broth in the slow cooker, then return the beef to the slow cooker and simmer on low or warm for another 20 to 30 minutes. Strain the beef liquid and serve in tortillas with chosen toppings.

9. Crock Pot Chile Verde

Crock Pot Chile Verde
Image Source: thekitchn
Crock Pot Chile Verde

Tender pork simmered in a vibrant green chili sauce for a taste of authentic Mexican cuisine. Here is how to prepare yours: 


  • 3 lbs. pork shoulder, trimmed and cubed
  • 2 Tbsp. cooking oil (approximate amount)
  • 2 Tbsp. all-purpose flour
  • 2 poblano peppers
  • 2 Anaheim peppers
  • 2 jalapenos
  • 4 garlic cloves
  • 6 tomatillos, husks removed
  • 1 large white onion, peeled and quartered
  • 1 bunch of cilantro, the bulk of stems removed
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. oregano
  • 1 cup chicken broth


Preheat the oven to 450°F. On a baking sheet, arrange the peppers, tomatillos, garlic, and onion. Place the baking sheet 2 racks down from the grill in the oven. 

Allow the vegetables to roast for 20-25 minutes, or until charred, keeping an eye on them so they don’t overcook. Allow to cool before proceeding to step 2.

Place the vegetables in a blender and top with the cilantro. Place the lid on the blender. Pulse until a fine salsa forms; this can be any texture you like. If your salsa is too thick to combine well, add a splash of the recipe’s chicken broth.

Coat the pork in flour on a baking sheet or in a ziplock bag. Preheat a large skillet over medium-high heat. 

Pour in just enough oil to coat the bottom of the pan. Brown the flour-coated pork on both sides in the hot pan and oil, no need to cook through. If your skillet isn’t large enough to cook everything, fry the pork in portions.

Fill the slow cooker halfway with meat. Pour over the salsa and season with salt, pepper, cumin, and oregano to taste. Pour in the chicken broth and whisk to combine.

Cover and cook on LOW for 9 hours, without opening the lid, serve with chosen toppings on tortillas, and enjoy!

10. Slow Cooker Mexican Stuffed Peppers

Slow Cooker Mexican Stuffed Peppers
Image Source: sweetandsavorymeals
Slow Cooker Mexican Stuffed Peppers

Cooked to perfection, colorful bell peppers stuffed with ground turkey, rice, beans, and spices. Here’s an awesome recipe for you to try at home: 


  • 6colorful bell pepper tops cut off and seeds and ribs removed
  • 1lbground beef uncooked
  • 1cupricecooked (Mexican, brown rice, or white rice)
  • 1cupcanned black beans rinsed and drained
  • 1cupfrozen corn thawed
  • 1cupred enchilada sauce
  • ¾cupshredded Mexican blend cheese plus more for topping, if desired
  • 2tablespoonsTaco Seasoning
  • 1teaspoongarlic powder
  • salt and pepper to taste

These are Optional Toppings:

  • cilantro
  • sour cream
  • more cheese


Nonstick cooking spray the bottom of a slow cooker.

Combine ground beef or turkey, rice, black beans, corn, enchilada sauce, cheese, seasoning, and a pinch of salt and pepper in a large mixing basin.

Fill the peppers with the ground beef mixture and place in the slow cooker.

Cook on HIGH for 2-3 hours or LOW for 4-6 hours, or until the meat is well cooked.

Serve immediately, garnished with cilantro, cheese, and sour cream.

11. Chicken Tortilla Soup

Chicken Tortilla Soup
Image Source: saltandlavender
Chicken Tortilla Soup

A hearty soup with shredded chicken, tomatoes, beans, and crispy tortilla strips for crunch. Here is how to try this recipe: 


  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and diced
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 lb chicken breasts, (2 medium)
  • 20 oz can crush tomatoes
  • 32 oz chicken broth 
  • 14 oz can black beans, drained and rinsed
  • 14 oz can corn, drained and rinsed
  • 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
  • 1 lime, juiced
  • 1 tsp salt, or to taste
  • Homemade Tortilla Strips
  • 1/4 cup olive oil
  • 8 corn tortillas, (6″ tortillas)
  • Toppings
  • 1 large avocado, diced
  • 1 lime, cut into wedges, to serve


Preheat a pan over medium-high heat with 1/4 cup oil. Cut tortillas into thin strips and cook them in batches until crisp in hot oil. Remove from the pan and place on a paper towel to drain. Continue with the remaining tortilla strips, using extra oil as needed and setting aside.

Soup with Chicken Tortillas, preheat an oil-filled pot over medium-high heat. Sauté the chopped onion, garlic, and jalapeno until the vegetables soften.

Combine whole chicken breasts, corn, beans, chili powder, cumin, smashed tomatoes, salt, 14 cups of cilantro, and chicken broth in a mixing bowl. Bring to a boil and then reduce to low heat for at least 25 minutes.

Take the chicken out of the pot and shred it with two forks. Return the shredded chicken to the broth and cook for another 5 minutes before adding the lime juice.

Serve the soup with tortilla strips, avocado slices, fresh cilantro, and lime wedges.

12. Crock Pot Mexican Quinoa Casserole

Crock Pot Mexican Quinoa Casserole
Image Source: wellplated
Crock Pot Mexican Quinoa Casserole

A healthful and tasty casserole made with quinoa, beans, corn, and cheese for a filling supper. Here is one unique recipe for you to try: 


  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground turkey or chicken, I used 93% lean ground turkey
  • 1 medium yellow onion diced
  • 1 cup uncooked quinoa
  • 2 (10-ounce) cans red enchilada sauce (mild or medium) or 2 1/2 cups homemade red enchilada sauce
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 (15-ounce) can fire-roasted diced tomatoes in their juices
  • 1 cup corn kernels fresh or frozen
  • 1 red bell pepper cored and diced
  • 1 green bell pepper cored and diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 cup water
  • 1 cup shredded Mexican blend cheese divided
  • For serving: chopped fresh cilantro diced avocado, chopped green onion, sour cream or plain Greek yogurt


In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Combine the turkey and onion in a mixing bowl. Cook and stir, breaking up the turkey as you go, for about 5 minutes, or until the turkey is no longer pink. Fill the bottom of a large slow cooker halfway with water.

Add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water to the slow cooker. Cover and simmer on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is cooked.

Remove the lid and give it a good swirl. Season with salt and pepper to taste. Stir in 1/2 cup of the shredded cheese, then top with the remaining cheese. Cook, covered, on high for 10 to 15 minutes, or until the cheese melts. Serve immediately with any preferred toppings.

13. Slow Cooker Carne Asada

Slow Cooker Carne Asada
Image Source: thecookingjar
Slow Cooker Carne Asada

Tender steak marinated in spicy tastes, ideal for tacos, salads, and burrito bowls. Here is a wonderful recipe for you to try: 


  • 2 pounds flank steak
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt more to less to taste (I use about 1 teaspoon)
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1/4 cup freshly squeezed orange juice about 1 orange
  • 1/4 cup freshly squeezed lime juice about 1 lime
  • 1/4 cup freshly squeezed lemon juice about 1 lemon
  • 1/4 cup soy sauce or gluten-free alternative
  • 2 tablespoons white vinegar

These are Optional Additions:

  • Pico de gallo
  • Corn tortillas
  • Avocado
  • Cotija or crumbled feta


Whisk together the spices in a small bowl, then toss in the oil. Half of the spice combination should be applied to one side of the flank steak. Turn the pan over and rub the remaining spice mixture on the other side.

Combine the orange juice, lime juice, lemon juice, soy sauce, and vinegar in a mixing bowl. Grease a slow cooker and add half of the juice mixture.

Pour the remaining juice over the top of the beef in the crockpot. Cook on LOW for 6 hours, covered. Remove the steak from the crockpot and set aside for 5-10 minutes.

Thinly slice the meat against the grain with a sharp knife. Return the meat to the crockpot and gently mix with the juices. Serve with corn tortillas, salsa, avocado, and cotija cheese!

Please take 5 seconds to rate this recipe. We sincerely appreciate it!

14. Vegetarian Fajita Bowls

Vegetarian Fajita Bowls
Image Source: easycheesyvegetarian
Vegetarian Fajita Bowls

A colorful and nutritious bowl with roasted vegetables, beans, and a burst of Mexican tastes. You can try this tasteful recipe: 


  • 210 g uncooked brown rice (~ 1 cup)
  • 1 tablespoon oil
  • 1 onion, sliced
  • 1 medium courgette (zucchini), cut into sticks
  • 2 bell peppers, sliced (I used red and yellow)
  • 3 medium mushrooms, sliced
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • Salt
  • Black pepper
  • or the simple homemade salsa:
  • 2 large tomatoes, chopped
  • 1 spring onion, finely chopped
  • A few sprigs of fresh coriander (cilantro), finely chopped
  • Salt
  • Black pepper

Then to assemble:

  • 9 slices halloumi cheese
  • Sour cream
  • Fresh coriander (cilantro)
  • Chopped spring onions
  • Hot sauce


Cook the brown rice in lots of water until it’s tender (about 20 minutes), then drain.

Meanwhile, in a big frying pan or wok, heat the oil and add the chopped vegetables. Mix in the spices, as well as a touch of salt and pepper. Cook, stirring frequently, for 5-10 minutes, or until the veggies are tender and beginning to sear.

To create the simple homemade salsa, combine the diced tomatoes, spring onion, and fresh coriander (cilantro) in a basin. Mix with a bit of salt and pepper to taste.

In a frying pan or griddle pan, cook the halloumi till golden brown on both sides. If you require more extensive instructions, please see the following.

To make the vegetable fajita bowls, divide the cooked brown rice among three bowls. Serve with the veggie mixture, grilled halloumi, and homemade salsa on top. Add a dollop of sour cream, some chopped coriander and spring onions, and a dash of spicy sauce to finish.

15. Crock Pot Chicken Mole

Crock Pot Chicken Mole
Image Source: marthastewart
Crock Pot Chicken Mole

Tender chicken cooked in a thick, spicy mole sauce—a delectable combination of sweet and sweet tastes. Here is a tasty recipe for you: 


  • 1 large onion, chopped
  • ½ cup raisins
  • 3 cloves garlic, chopped
  • 2 tablespoons toasted sesame seeds (Optional)
  • 1 finely chopped canned chipotle chile in adobo sauce
  • 3 tablespoons peanut butter
  • 1 (28 ounces) can of crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ⅛ teaspoon ground nutmeg
  • 3 tablespoons unsweetened cocoa powder
  • 1 ½ pounds skinless, boneless chicken breasts


In a slow cooker, combine the onion, raisins, garlic, sesame seeds, diced chipotle pepper, peanut butter, and crushed tomatoes. 

Add the sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder, and mix well. Pour the sauce over the chicken.

Cook on Low for 5 hours, or until the chicken is very soft.


16. Mexican Lentil Soup

Mexican Lentil Soup
Image Source: cookingclassy
Mexican Lentil Soup

A protein-rich soup with lentils, vegetables, and a blend of Mexican spices for a filling supper. You’ve been thinking about how to prepare for this right? Here’s a recipe for you: 


  • 2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 1/2 cups chopped yellow bell pepper (1 medium)
  • 1 1/4 cups peeled and diced carrots (2 medium)
  • 1 jalapeno, seeds discarded, chopped (optional)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 7 cups low-sodium vegetable broth, then more as desired
  • 2 (14.5 oz) cans fire roasted tomatoes
  • 1 1/4 cups brown lentils, rinsed and picked over
  • 1 Tbsp ancho chili powder
  • 2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper
  • 1/2 cup chopped cilantro
  • 1 Tbsp fresh lime juice


In a large pot, heat the olive oil over medium-high heat. Sauté the onion, bell pepper, carrots, and jalapeno for 2 minutes. 

Cook for another 2 minutes after adding the garlic. Season with salt and pepper to taste after adding the broth, tomatoes, lentils, chili powder, cumin, and coriander. 

Bring mixture to a boil, then reduce to a low heat and cook, stirring occasionally, until lentils are cooked, about 45 minutes. 

Combine the cilantro and lime juice in a mixing bowl. Serve warm, topped with tortilla strips, avocados, and cotija cheese. 

Cooking Classy is the source of this recipe.

17. Slow Cooker Chicken Tinga

Slow Cooker Chicken Tinga
Image Source: thekitchn
Slow Cooker Chicken Tinga

Shredded chicken cooked in a spicy chipotle-tomato sauce, ideal for tacos or tostadas. You can try this awesome recipe: 


  • 4 boneless, skinless chicken breasts (about 2 pounds total)
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1 (14-ounce) can tomato purée
  • 2 canned chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the sauce


Season the chicken with salt and pepper all over. Place in a 4-quart or larger slow cooker in a single layer.

In a medium skillet over medium heat, heat the oil until it shimmers. Cook, stirring occasionally, until the onion is tender, about 5 minutes. 

Stir in the garlic, cumin, oregano, bay leaf, and 1 teaspoon salt to mix. Bring to a boil with the tomato purée, chipotle chiles, and adobo sauce. Reduce the heat to low and continue to cook for 5 minutes.

Serve the chicken with the sauce and onions. Cook, covered, for 2 to 3 hours on LOW or 1 to 2 hours on HIGH, or until the chicken is cooked through and tender.

Remove the chicken from the slow cooker and place it on a clean cutting board. Remove the bay leaf and set it aside. 

Using two forks, shred the chicken into bite-sized pieces. Return the chicken to the slow cooker and toss to coat in the sauce before serving in tortillas with chosen toppings.

18. Crock Pot Barbacoa Burrito Bowls

Crock Pot Barbacoa Burrito Bowls
Image Source: downshiftology
Crock Pot Barbacoa Burrito Bowls

Barbacoa with your favorite ingredients served over rice or greens for a filling lunch. Here is a beautiful recipe for you: 


  • 3/4 cup cilantro lime rice
  • 1/2 cup barbacoa
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup cooked corn
  • 1 Roma tomatoes, diced
  • 1/4 avocado, sliced
  • 1 tablespoons salsa
  • 1/2 tablespoon chopped cilantro
  • optional toppings: onions, sour cream, and cheese


Microwave your leftover barbacoa and cilantro lime rice and keep aside.

Combine the rice, barbacoa, black beans, corn, and diced tomatoes in a large mixing basin. Top with salsa, cilantro, and other ingredients like sour cream and cheese.

19. Mexican Sweet Potato and Black Bean Chili

Mexican Sweet Potato and Black Bean Chili
Image Source: eatingwell
Mexican Sweet Potato and Black Bean Chili

Sweet potatoes, black beans, and a mix of spices combine to make a hearty and nutritious chili. You can try this recipe:


  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • ½ teaspoon ground chipotle chile
  • ¼ teaspoon salt
  • 2 ½ cups water
  • 2 (15 ounces) cans black beans, rinsed
  • 1 (14-ounce) can of diced tomatoes
  • 4 teaspoons lime juice
  • ½ cup chopped fresh cilantro


In a Dutch oven, heat the oil over medium-high heat. Cook, stirring frequently, until the sweet potato and onion begin to soften, about 4 minutes. 

Cook, stirring constantly, for 30 seconds after adding the garlic, chilli powder, cumin, chipotle, and salt. Bring the water to a simmer. Cook until the sweet potato is soft, about 10 to 12 minutes, covered, on low heat.

Increase the heat to high and return to a simmer, stirring frequently, with the beans, tomatoes, and lime juice. 

Reduce heat to low and simmer for 5 minutes, or until somewhat reduced. Remove from the heat and add the cilantro.

20. Slow Cooker Salsa Verde Chicken

Slow Cooker Salsa Verde Chicken
Image Source: cooking.nytimes
Slow Cooker Salsa Verde Chicken

Tender chicken cooked in spicy green salsa for a simple yet tasty dinner. Here’s a simple recipe for you to try: 


  • 1½pounds boneless, skinless chicken thighs
  • 1½cups jarred salsa verde
  • 1(4-ounce) can chopped mild green chiles
  • 8garlic cloves, finely chopped
  • 1jalapeño stemmed, seeded, and diced
  • 1teaspoon garlic powder
  • 1teaspoon onion powder
  • 1teaspoon ground cumin
  • 3scallions (green and white parts), thinly sliced
  • 1 small bunch of cilantro, leaves, and tender stems finely chopped (about 1 heaping cup)


In a 6- to 8-quart slow cooker, combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeno, garlic powder, onion powder, and cumin. 

Stir to blend evenly. (Don’t add salt at this point; canned salsas are frequently heavy in sodium.) Cook on low for 5 to 6 hours, or until the chicken is cooked and the flavors have mixed.

(If you will be gone for 8 hours or longer, turn the slow cooker to warm for the remaining time and cook for 4 hours on low.)

Shred the chicken coarsely with two forks. Stir in the scallions and cilantro while the heat is on low. Season with salt and lime juice to taste. If desired, serve with rice or in tortillas with accompaniments.


Great right? “So there you have it – a collection of Mexican crock pot recipes that are sure to satisfy your cravings. 

With just a few simple ingredients and your trusty crock pot, you can create a meal that’s bursting with flavor and full of authentic Mexican flavor. 

So, don’t be afraid to get creative in the kitchen and experiment with these recipes. Your taste buds will thank you! And if you’re looking for more delicious recipes, be sure to check out our other posts for more culinary inspiration.