This is one of those posts where I reflect on all the crockpot Mexican recipes I’ve made in the history of Pinch of Yum and realize that they are all extremely similar. And then I reflect on the fact that I’m very okay with that. There’s a reason I love these recipes, and it’s because they are generally really simple and still serve up some really delicious dinners. We’ve got lots of chicken, beans, pork, and spices up in here. A little extra corn, cheese, avocado and cilantro, and I’m ready to call it a day.
Crockpots are da bomb. And if you’ve been around for a while, you know I go nutso for Mexican food. When they come together, I start to doubt that I will ever eat anything besides spicy meat and beans for the rest of time.
So in honor of my love of Mexican crockpot food, here are six of my current favorite Mexican crockpot recipes.
Skinny Chicken Enchiladas: These babies are so easy to make! They’re actually called enchiladas (by me) even though there’s no enchilada sauce. Guess what? You don’t even need it. Basically this is all of your favorite Mexican ingredients slow cooked in the crockpot, wrapped up in a tortilla, and topped with avocados, crema, cilantro, and Cotija cheese. Oh, I miss that salty, creamy, crumbly Cotija cheese. I sense a sweet reunion coming up in six weeks.
Crockpot Chalupas: What is a chalupa, anyways? All I can think of right now is Taco Bell, and I haven’t ever even eaten at Taco Bell. Ever. !!! I am just realizing that right now and I’m not okay with it. This is pork, pinto beans, and lots of Mexican seasonings cooked in the crockpot and served over a golden crispy baked tortilla (yep – baked! no frying necessary!) and definitely topped with sour cream. Crunchy, creamy comfort food.
Easy Crockpot Carnitas: What can I say, really? These take the cake. Er, the crock. They are sosososososo good. The Philippines is a nation of pork, and I take full advantage of that often by making this deliciously juicy shredded pork and eating it on anything and everything. Like a tamale pie. And I know you think they already taste good straight out of the crockpot but you do not want to miss the broiling. Crispy, crunchy, perfectly browned slow-cooked pork. <3
Mexican Polenta Pie: This is crockpot Mexican pork and beans (kinda like the chalupa filling) topped with creamy polenta and cheese and baked to gooey perfection. You will be full for the rest of time. PS. The Cheese.
Crockpot Mexican Chicken: Chicken again! I have some vegetarian tendencies when I cook, not including times when I’m eating platefuls of carnitas, and not including times when I use the crockpot to make this Mexican chicken that I can use on burritos, tacos, tostadas, or straight up with chips. Do you love chips? Me, too.
Chili Cheese Black Bean Dip: I have to tell you something. This is REALLY good. If you want an awesome dip that all your party guests will become addicted to, go for the chili cheese black bean dip. I’ve seen people literally just post out at the mini-crockpot station dipping chips straight into the pot for more of this stuff. It’s game party food. Are there any, like, games coming up? Okay, just party food. For your face.
These are my favorite Mexican crockpot recipes. At the rate I’m going, next year’s favorite Mexican crockpot recipes post will have one hundred links. Speaking of crockpot, right now it’s busy cooking up a Filipino pork recipe. Because I must impose my crockpot on all kinds of food.
PS. Do you guys have a favorite Mexican crockpot recipe? Feel free to send it to me or leave it in the comments. I have chips and salsa handy, if that helps.
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