21 Delicious Crockpot Mexican Recipes for Easy Weeknight Dinners

Crockpot Mexican recipes are perfect for anyone craving the bold flavors of Mexico without spending all day in the kitchen. These recipes are simple to prepare; just toss ingredients in your slow cooker and let it work its magic. Whether you’re looking for hearty soups, spicy tacos, or comforting enchiladas, there’s something here to satisfy your taste buds while saving you time.

Crockpot Mexican Quinoa

Crockpot Mexican Quinoa is a hearty and colorful dish that’s packed with flavor and nutrition. This recipe combines quinoa, black beans, corn, and vibrant vegetables, making it a satisfying meal that’s easy to prepare. The blend of spices gives it a delightful Mexican flair, while the slow cooking allows all the flavors to meld beautifully.

Not only is this dish simple to make, but it’s also versatile. You can enjoy it as a main course, a side dish, or even a filling for tacos. The best part? You can set it and forget it while it cooks, making it perfect for busy weeknights.

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 cups vegetable broth
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions

1. Combine all ingredients except lime juice and cilantro in the crockpot. Stir well to combine.
2. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the quinoa is cooked and liquid is absorbed.
3. Once cooked, stir in lime juice and adjust seasoning if needed.
4. Serve topped with fresh cilantro.

Slow-Cooked Chicken Tacos

Slow-cooked chicken tacos are a delicious and easy meal to whip up. The chicken becomes tender and packed with flavor, making every bite a treat. This recipe is perfect for busy weeknights or casual gatherings with friends and family.

With simple ingredients and minimal prep time, you can set this dish in your crockpot and let it do the work. The combination of spices creates a vibrant taste, while the toppings allow you to customize each taco to your liking. Enjoy these tasty tacos with your choice of fresh garnishes!

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup chicken broth
• Salt and pepper to taste
• 8 small corn tortillas
• Cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the Chicken: In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add garlic and cook for an additional minute.
2. Season the Chicken: Place the chicken thighs in the crockpot. Sprinkle chili powder, cumin, paprika, salt, and pepper over the chicken. Pour the sautéed onion and garlic mixture over the top.
3. Add the Broth: Pour the chicken broth into the crockpot. Cover and cook on low for 6-8 hours, or until the chicken is tender and easily shredded.
4. Shred the Chicken: Once cooked, shred the chicken directly in the crockpot using two forks, mixing it well with the juices.
5. Warm the Tortillas: In a separate pan, warm the corn tortillas until pliable.
6. Assemble the Tacos: Serve the shredded chicken in warm tortillas. Top with fresh cilantro and a squeeze of lime juice. Enjoy!

Vegetarian Enchilada Casserole

This Vegetarian Enchilada Casserole is a delightful and uncomplicated dish that brings all the vibrant flavors of Mexican cuisine to your table. Layered with tortillas, cheese, and a medley of vegetables, it’s both hearty and comforting. Perfect for busy weeknights, this casserole is simple to prepare, making it a go-to dish for any occasion.

The wonderful blend of spices and fresh ingredients creates a satisfying meal that even meat lovers will enjoy. Topped with melted cheese and garnished with fresh herbs, it promises a burst of flavor in every bite. Let’s get started with the recipe!

Ingredients

• 8 corn tortillas
• 2 cups black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cups enchilada sauce
• 2 cups shredded cheese (cheddar or a blend)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro and green onions for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet over medium heat, sauté the onion and bell pepper until soft. Add the corn, black beans, cumin, chili powder, salt, and pepper, stirring until heated through.
3. Spread a thin layer of enchilada sauce on the bottom of a casserole dish. Layer four corn tortillas over the sauce, followed by half of the vegetable mixture and a sprinkle of cheese.
4. Add another layer of tortillas, the remaining vegetable mixture, more enchilada sauce, and top with the rest of the cheese.
5. Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
6. Garnish with fresh cilantro and green onions before serving.

Creamy Salsa Verde Chicken

Creamy Salsa Verde Chicken is a delightful dish that brings the vibrant flavors of Mexico right to your table. Made in a crockpot, this recipe is not only easy but also incredibly satisfying, with tender chicken swimming in a creamy, tangy salsa verde sauce. The combination of fresh herbs and zesty ingredients creates a dish that is both comforting and bursting with flavor.

This recipe is perfect for busy weeknights or casual gatherings. Simply toss everything into the crockpot and let it do the work for you. Serve it over rice, in tacos, or alongside tortilla chips for a delicious meal that everyone will love.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 cup salsa verde
• 1 cup cream cheese, softened
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Tortilla chips or rice for serving

Instructions

1. Place the chicken breasts in the crockpot and season with garlic powder, onion powder, cumin, salt, and pepper.
2. Pour the salsa verde over the chicken, ensuring it is well coated.
3. Cover and cook on low for 6-7 hours or until the chicken is tender and cooked through.
4. About 30 minutes before serving, shred the chicken using two forks and stir in the softened cream cheese and shredded cheese until melted and creamy.
5. Serve hot, garnished with fresh cilantro, over tortilla chips or rice.

Spicy Chipotle Pork Carnitas

Spicy Chipotle Pork Carnitas are a deliciously flavorful dish that’s easy to whip up in your crockpot. The combination of tender pork, smoky chipotle peppers, and a few simple spices brings a delightful kick to your meal. Perfect for tacos, burritos, or simply on their own, these carnitas are sure to impress everyone at the table.

This recipe is not only simple but also allows you to set it and forget it, making it a great choice for busy days. The low and slow cooking method ensures the pork becomes melt-in-your-mouth tender, with a rich, spicy flavor that will elevate any dish.

Ingredients

• 3 pounds pork shoulder, cut into large chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 2-3 chipotle peppers in adobo sauce, chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• Juice of 2 limes
• Fresh cilantro, for garnish
• Diced onions, for serving
• Tortillas, for serving

Instructions

1. Prepare the Pork: In your crockpot, combine the pork shoulder, chopped onion, minced garlic, chipotle peppers, cumin, oregano, salt, and black pepper. Stir to coat the pork evenly with the spices.
2. Add Liquid: Pour the chicken broth and lime juice over the pork mixture. Cover the crockpot and cook on low for 8 hours or until the pork is very tender.
3. Shred the Pork: Once cooked, use two forks to shred the pork into bite-sized pieces. Mix the shredded pork with the juices in the crockpot for added flavor.
4. Serve: Warm the tortillas and fill them with the spicy carnitas. Top with fresh cilantro and diced onions for a delicious finishing touch.

Beef Barbacoa with Cilantro-Lime Rice

Beef Barbacoa is a deliciously spiced, tender beef dish that melts in your mouth. Infused with savory flavors and zesty spices, it’s perfect for tacos, burritos, or served over rice. Pair it with cilantro-lime rice for a refreshing twist that complements the rich beef perfectly. This recipe is simple, making it a great choice for busy weeknights or gatherings.

The combination of slow-cooked beef and fragrant rice creates a satisfying meal that everyone will love. With just a few ingredients and some time in a crockpot, you can whip up this delightful dish with ease. Let’s dive into the ingredients and instructions!

Ingredients

• 3 pounds beef chuck roast, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup lime juice
• 1/4 cup beef broth
• 3 cups cooked rice
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Avocado, diced (for serving)
• Black beans (for serving, optional)

Instructions

1. Brown the Beef: In a skillet over medium heat, add olive oil and brown the beef chunks on all sides. Transfer to a crockpot.
2. Sauté Onions and Garlic: In the same skillet, sauté the chopped onion and garlic until softened. Add to the crockpot.
3. Add Spices: Sprinkle the chili powder, cumin, oregano, salt, and pepper over the beef. Pour in lime juice and beef broth.
4. Cook: Cover and cook on low for 8 hours or until the beef is tender and shreds easily with a fork.
5. Prepare Rice: Cook the rice according to package instructions. Once cooked, stir in chopped cilantro and lime juice for flavor.
6. Serve: Shred the beef with a fork and serve over cilantro-lime rice. Top with diced avocado, lime wedges, and black beans if desired.

Beef Fajitas with Bell Peppers

Beef fajitas with bell peppers are a tasty, hearty dish that brings the flavors of Mexico right to your table. The tender strips of beef, combined with vibrant bell peppers, create a colorful and delicious meal that everyone will love. This recipe is not only flavorful but also incredibly easy to make, especially in a crockpot, allowing the ingredients to meld together beautifully.

The slow cooking process ensures the beef is juicy and the peppers are perfectly tender. Serve with warm tortillas and your favorite toppings, and you have a meal that feels special without requiring hours in the kitchen. It’s perfect for family dinners or casual gatherings!

Taco Soup with Avocado

This taco soup is a warm, comforting dish that brings a burst of Mexican flavors to your dinner table. It’s a perfect blend of spices, beans, and veggies, topped with creamy avocado and sharp cheese. Not only is it delicious, but it’s also simple to prepare, making it a great option for busy weeknights.

The combination of hearty beans, sweet corn, and zesty tomatoes creates a satisfying meal that’s both filling and nutritious. Serve it with tortilla chips for an added crunch, and you’ve got a delightful one-pot wonder!

Ingredients

• 1 pound ground beef or turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 packet taco seasoning
• 4 cups chicken or vegetable broth
• 1 cup shredded cheddar cheese
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Tortilla chips, for serving

Instructions

1. In a large crockpot, brown the ground beef or turkey over medium heat. Drain excess grease if needed.
2. Add black beans, corn, diced tomatoes, tomato sauce, taco seasoning, and broth to the crockpot. Stir to combine.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, allowing the flavors to meld together.
4. When ready to serve, ladle the soup into bowls and top with shredded cheese and avocado slices.
5. Garnish with fresh cilantro and serve with tortilla chips for dipping.

Tomatillo Chicken Stew

Tomatillo Chicken Stew is a deliciously tangy dish that brings a burst of flavor to your table. The combination of tender chicken, zesty tomatillos, and fresh herbs creates a comforting meal that’s both satisfying and refreshing. It’s an easy recipe to whip up in your crockpot, making it perfect for busy weeknights or meal prep.

This stew is not just simple to make; it’s also versatile. You can adjust the spice level to your taste and add any veggies you have on hand. The stew is rich in flavor, thanks to the tomatillos and spices, and it’s sure to become a family favorite.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 pound tomatillos, husked and quartered
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup corn (frozen or canned)
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. Prepare the Chicken: Place the chicken thighs at the bottom of the crockpot.
2. Add Ingredients: Layer the tomatillos, onion, garlic, corn, and spices on top of the chicken. Pour in the chicken broth.
3. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
4. Shred the Chicken: Before serving, shred the chicken in the pot using two forks and stir to combine.
5. Serve: Garnish with fresh cilantro and serve with lime wedges for an extra zing.

Chili Con Carne with Beans

Chili Con Carne with Beans is a hearty and comforting dish that’s perfect for cozy nights in. This recipe packs a punch of flavor with a blend of spices, tender meat, and beans, making it both satisfying and nutritious. With minimal prep time and the convenience of a crockpot, you can set it and forget it while it simmers to perfection.

The rich, savory taste of this chili is complemented by the creaminess of beans and a hint of heat, making it a crowd-pleaser. Serve it with some crusty bread or over rice for a complete meal. It’s simple enough for weeknight dinners and impressive enough for gatherings!

Mexican Street Corn Chowder

This Mexican Street Corn Chowder is a delightful and creamy dish bursting with flavors reminiscent of the beloved street food found in Mexico. It’s a smooth, comforting soup that combines sweet corn, spices, and a hint of lime, offering a deliciously unique taste that warms the soul. Plus, it’s incredibly simple to make in your crockpot, making it perfect for a cozy night in or a gathering with friends.

The chowder is not only flavorful but also versatile. You can serve it as a hearty appetizer or as a main course paired with crusty bread. It’s a fantastic way to enjoy the essence of Mexican street food in the comfort of your home. Let’s dive into the recipe!

Ingredients

• 4 cups corn (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lime
• 1/2 cup crumbled feta cheese
• Fresh cilantro for garnish

Instructions

1. Combine Ingredients: In your crockpot, add corn, diced onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper.
2. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
3. Blend: Use an immersion blender to blend the chowder until smooth and creamy. Alternatively, you can transfer it to a blender in batches.
4. Add Cream: Stir in the heavy cream and lime juice. Adjust seasoning if necessary.
5. Serve: Ladle the chowder into bowls and top with crumbled feta cheese and fresh cilantro before serving.

Pinto Bean and Rice Casserole

Pinto Bean and Rice Casserole is a delicious and hearty dish that brings together the flavors of Mexican cuisine in a simple, one-pot meal. The combination of tender rice, creamy pinto beans, and colorful vegetables creates a satisfying comfort food that’s perfect for any day of the week. With its cheesy topping and a sprinkle of fresh cilantro, this casserole is not just tasty but also visually appealing.

Making this casserole is a breeze! Simply toss all your ingredients in a crockpot, set it, and let the flavors meld together while you go about your day. It’s a great choice for busy families or anyone looking for an easy, nutritious meal that’s bursting with flavor.

Ingredients

• 1 cup uncooked rice (preferably brown or white)
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes (with juices)
• 1 cup corn (frozen or canned)
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups vegetable broth
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro for garnish

Instructions

1. Prepare the Ingredients: In a crockpot, combine the uncooked rice, pinto beans, diced tomatoes, corn, red bell pepper, onion, garlic, chili powder, cumin, salt, and black pepper.
2. Add the Liquid: Pour in the vegetable broth and stir everything together until well combined.
3. Cook: Cover the crockpot and cook on low for 4-6 hours or until the rice is tender and the liquid is absorbed.
4. Add Cheese: In the last 15 minutes of cooking, sprinkle the shredded cheese on top and cover again until melted.
5. Serve: Once cooked, garnish with fresh cilantro before serving. Enjoy your flavorful pinto bean and rice casserole!

Crockpot Chorizo and Potato Hash

Crockpot Chorizo and Potato Hash is a delightful dish that combines the bold flavors of spicy chorizo with tender potatoes. It’s a comforting meal that’s not only hearty but also incredibly simple to prepare. Just toss everything into your slow cooker and let it work its magic!

This recipe is perfect for a busy day when you want a satisfying meal without spending hours in the kitchen. The combination of spices, chorizo, and potatoes creates a warm and inviting dish that will fill your home with delicious aromas. Plus, leftovers are just as tasty!

Ingredients

• 1 pound chorizo sausage, casings removed
• 4 medium potatoes, diced
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Brown the Chorizo: In a skillet over medium heat, cook the chorizo until browned. Drain excess fat.
2. Add Ingredients to Crockpot: In the crockpot, combine the diced potatoes, onion, bell pepper, garlic, smoked paprika, cumin, and the cooked chorizo. Season with salt and pepper.
3. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
4. Serve: Garnish with fresh cilantro before serving. Enjoy this hearty meal warm!

Zesty Mexican Chicken and Rice

This Zesty Mexican Chicken and Rice dish is a burst of flavor that makes weeknight dinners a breeze. With tender chicken cooked in a tangy, spicy sauce and served over fluffy rice, it’s a delightful combination that will please any palate.

What makes this recipe so wonderful is its simplicity. Just toss everything into your crockpot, and let it do the work. You’ll come home to a warm, satisfying meal that’s ready to serve right away. Perfect for busy days, this dish is both delicious and easy to prepare!

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup long-grain rice
• 1 can diced tomatoes with green chilies (14.5 oz)
• 1 can black beans, drained and rinsed
• 1 cup chicken broth
• 1 tablespoon taco seasoning
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions

1. Prepare the Chicken: In the crockpot, combine the chicken pieces, diced tomatoes, black beans, chicken broth, taco seasoning, garlic powder, salt, and pepper. Stir well to coat the chicken.
2. Add Rice: Gently fold in the rice, ensuring it’s evenly distributed in the mixture.
3. Cook: Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and the rice is tender.
4. Serve: Once done, fluff the rice with a fork and garnish with fresh cilantro. Serve with lime wedges on the side for an extra zesty kick!

Black Bean Chili with Cornbread

Black Bean Chili with Cornbread is a hearty and satisfying dish that packs a punch of flavor. This chili features a mix of black beans, spices, and colorful veggies that come together in a rich, savory sauce. Topped with a side of cornbread, it’s perfect for cozy dinners or gatherings.

Making this chili is a breeze, especially with the help of a crockpot. Just toss in your ingredients, set it, and let the slow cooker do its magic. The result is a warm, comforting meal that’s both nutritious and delicious.

Ingredients

• 2 cans black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 bell pepper, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup vegetable broth
• Sliced jalapeños for garnish

Instructions

1. Combine all ingredients (black beans, corn, diced tomatoes, bell pepper, onion, garlic, spices, and broth) in the crockpot.
2. Stir well to combine and cover the crockpot with the lid.
3. Cook on low for 6-8 hours or on high for 3-4 hours.
4. Once done, taste and adjust seasoning if necessary. Serve hot, garnished with sliced jalapeños.
5. Pair with warm cornbread for a delightful meal.

Crockpot Tortilla Chicken Soup

Crockpot Tortilla Chicken Soup is a delicious and comforting dish that brings a burst of Mexican flavors to your table. It combines tender chicken, a medley of beans, corn, and zesty spices, all simmered together to create a warm and hearty meal. The best part? It’s super easy to make! Just toss everything into your crockpot and let it do the work while you go about your day.

This soup is not only packed with flavor but also versatile. You can customize it with your favorite toppings like avocado, cheese, or crispy tortilla strips. Each bowl is a delightful experience, making it perfect for a cozy dinner or a fun gathering with friends.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Avocado, for topping
• Crispy tortilla strips, for serving

Instructions

1. Place the chicken breasts at the bottom of the crockpot and season them with salt, pepper, cumin, and chili powder.
2. Add the chopped onion, minced garlic, black beans, corn, diced tomatoes, and chicken broth on top of the chicken.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the soup and stir to combine.
5. Serve hot, garnished with fresh cilantro, sliced avocado, and crispy tortilla strips.

Mango Salsa Chicken

Mango Salsa Chicken is a delightful dish that combines juicy chicken breasts with a vibrant mango salsa for a burst of flavor. This recipe stands out with its sweet and tangy notes, making it perfect for a quick dinner or a festive gathering. It’s an easy and fun way to bring a taste of Mexico to your table.

Cooking this dish in a crockpot allows the flavors to meld beautifully while keeping the chicken tender and moist. The sweetness of the mango pairs perfectly with the zesty salsa, creating a refreshing contrast. Plus, it’s simple to prepare—just toss everything in the slow cooker and let it do the work for you!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup mango, diced
• 1 cup fresh tomatoes, diced
• 1/2 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup lime juice
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon cumin
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Instructions

1. Prepare the Salsa: In a bowl, combine the diced mango, tomatoes, red onion, jalapeño, lime juice, cilantro, cumin, salt, and pepper. Mix well and set aside.
2. Cook the Chicken: Place the chicken breasts in the crockpot and pour the mango salsa over the top. Ensure the chicken is evenly coated.
3. Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
4. Serve: Once cooked, shred the chicken if desired and serve over rice or quinoa with extra salsa on top. Enjoy the refreshing flavors!

Savory Chicken Pozole

Chicken Pozole is a cozy and comforting dish that’s perfect for any occasion. This hearty soup features tender chicken, hominy, and a rich, flavorful broth that warms you from the inside out. With a blend of spices and fresh toppings, it’s a delightful taste of Mexican cuisine that’s surprisingly easy to prepare in a crockpot.

Not only is it delicious, but it’s also a set-it-and-forget-it recipe that allows the flavors to meld beautifully while you go about your day. Feel free to customize the toppings to your liking!

Ingredients

• 1 pound boneless, skinless chicken thighs
• 4 cups chicken broth
• 2 cups hominy, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh lime wedges, for serving
• Shredded cabbage, for garnish
• Radishes, sliced, for garnish
• Fresh cilantro, for garnish

Instructions

1. In a crockpot, combine the chicken thighs, chicken broth, hominy, onion, garlic, diced tomatoes, chili powder, cumin, oregano, salt, and pepper.
2. Cover and cook on low for 6-8 hours, or until the chicken is cooked through and tender.
3. Remove the chicken, shred it with two forks, and return it to the soup.
4. Serve hot with lime wedges, shredded cabbage, sliced radishes, and fresh cilantro on the side for garnishing.

Cilantro-Lime Grilled Shrimp

Cilantro-lime grilled shrimp is a light and refreshing dish that captures the vibrant flavors of Mexico. The combination of zesty lime juice and fresh cilantro makes each bite burst with flavor. It’s a simple recipe that anyone can whip up in no time, whether for a weeknight dinner or a weekend gathering.

This dish is perfect for those who enjoy seafood with a hint of citrus. Grilled to perfection, the shrimp pairs wonderfully with rice or can be served in tacos. It’s not just tasty but also a healthier option that’s sure to please your taste buds!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. In a bowl, whisk together olive oil, lime juice, cilantro, garlic, chili powder, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes.
3. Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated shrimp in a single layer.
4. Grill for about 2-3 minutes per side, or until the shrimp are pink and opaque.
5. Serve the grilled shrimp over rice or in tacos, garnished with additional cilantro and lime wedges.

Three-Bean Chili with Avocado

Three-Bean Chili with Avocado is a delightful and hearty dish that brings together the rich flavors of beans and spices. This chili is not only tasty but also incredibly easy to make, as it simmers gently in a crockpot, allowing the flavors to meld beautifully. The creamy avocado on top adds a fresh twist and a boost of healthy fats, making it a satisfying meal for any occasion.

This chili is packed with protein and fiber, thanks to the combination of black beans, kidney beans, and pinto beans. It’s perfect for a cozy evening or a gathering with friends. Serve it with tortilla chips for a fun crunch that complements the dish perfectly.

Ingredients

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 avocado, diced
• Fresh cilantro for garnish

Instructions

1. Combine all beans, diced tomatoes, vegetable broth, onion, garlic, chili powder, cumin, and smoked paprika in the crockpot.
2. Stir everything together and season with salt and pepper.
3. Cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to develop.
4. When ready to serve, scoop the chili into bowls and top with diced avocado and fresh cilantro.
5. Enjoy with tortilla chips or your favorite bread!