I combined elements from a couple of different versions of this recipe to create my own take on Mexican haystacks in the crockpot. The result is creamy, flavorful, and full of texture—exactly what I hoped for.
This makes a generous amount, so it’s perfect for larger families, potlucks, or feeding friends. We made more than our small family could finish, so we’ll likely save it for occasions when there are more mouths to feed. The best part: it’s all made in the crockpot, so it’s simple and hands-off.
Crockpot Mexican Haystacks
Ingredients
- 4 oz cream cheese
- ½ cup sour cream
- 1 cup salsa (I used black bean & corn salsa)
- ½ red onion, chopped
- 4 oz can diced green chilies
- 15.25 oz can black beans, rinsed
- 1 cup frozen corn kernels
- 1 ½ Tbsp Ranch mix (or half a packet)
- 1 ½ Tbsp taco seasoning (about half a packet)
- 2 large chicken breasts
- white rice, prepared
- tortilla chips
- shredded cheese
- green onion and cilantro
Instructions
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Place the cream cheese, sour cream, salsa, chopped red onion, diced green chilies, rinsed black beans, frozen corn, Ranch mix, and taco seasoning in the crockpot. Nestle the chicken breasts into the mixture. Cook on low for 4–6 hours, or on high for 2–4 hours, until the chicken is fully cooked and tender.
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Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir it into the sauce so everything is well combined and heated through.
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Serve the mixture over prepared white rice. Top with crushed tortilla chips, shredded cheese, green onion, cilantro, olives, or any other favorite toppings.
Notes
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