32 Mexican Crockpot Recipes

If you love Mexican food but don’t have time to cook for hours, these Mexican Crockpot recipes are perfect for you! With just a few ingredients and a slow cooker, you can make amazing dishes full of authentic flavors.

Whether you want spicy stews, tender meats, or cheesy casseroles, this collection has everything. Cooking Mexican food in a crockpot is easy and stress-free.

You simply add your ingredients, set the timer, and let the slow cooker do all the work. The result? Juicy meats, rich sauces, and bold flavors that taste like they came straight from a Mexican kitchen.

From Chicken Tinga to Crockpot Mexican Hot Chocolate, every recipe is simple, delicious, and perfect for any occasion. Let’s get cooking!

1. Chicken Tinga

Prep Time: 15 minutes | Cook Time: 4-6 hours | Serves: 6

Chicken Tinga is a delicious Mexican shredded chicken dish cooked in a spicy, smoky tomato sauce. It’s perfect for tacos, tostadas, or burritos. The slow cooker makes the chicken tender and full of flavor.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 can (14 oz) fire-roasted tomatoes
• 1 small onion, chopped
• 2 chipotle peppers in adobo sauce
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp salt
• ½ tsp black pepper
• ½ cup chicken broth

Instructions:

1. Place the chicken in the crockpot.
2. Add tomatoes, onion, chipotle peppers, garlic, cumin, oregano, salt, and black pepper.
3. Pour in the chicken broth.
4. Cover and cook on low for 6 hours or high for 4 hours.
5. Shred the chicken with two forks and mix it with the sauce.
6. Serve in tacos, tostadas, or over rice.

2. Crockpot Carnitas (Mexican Pulled Pork)

Prep Time: 20 minutes | Cook Time: 8 hours | Serves: 8

Carnitas means “little meats”, and they are crispy, juicy Mexican-style pulled pork. Slow-cooked to perfection, this dish is great for tacos, burritos, or even nachos!

Ingredients:

• 4 lbs pork shoulder (boneless or bone-in)
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp cumin
• 1 tbsp oregano
• 1 tsp chili powder
• 1 tsp smoked paprika
• 4 garlic cloves, minced
• 1 small onion, chopped
• 1 orange (juiced)
• 1 lime (juiced)
• ½ cup chicken broth

Instructions:

1. Rub the pork shoulder with salt, pepper, cumin, oregano, chili powder, and paprika.
2. Place in the crockpot and add garlic, onion, orange juice, lime juice, and broth.
3. Cover and cook on low for 8 hours or high for 5 hours until the meat is tender.
4. Shred the pork using two forks.
5. Optional: Spread the shredded meat on a baking sheet and broil for 5 minutes to make it crispy.
6. Serve with warm tortillas, salsa, and guacamole.

3. Barbacoa Beef

Prep Time: 15 minutes | Cook Time: 6-8 hours | Serves: 6

Barbacoa is a tender, flavorful Mexican beef dish made with chipotle peppers and spices. It’s great for tacos, burrito bowls, or salads.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce
• 1 tbsp cumin
• 1 tbsp oregano
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp ground cloves
• ¼ cup lime juice
• ½ cup beef broth

Instructions:

1. Place the beef chunks in the crockpot.
2. Add garlic, chipotle peppers, cumin, oregano, salt, pepper, and cloves.
3. Pour in the lime juice and beef broth.
4. Cover and cook on low for 8 hours or high for 5 hours.
5. Shred the beef and mix it with the sauce.
6. Serve in tacos, burritos, or rice bowls.

4. Crockpot Chile Verde (Pork in Green Sauce)

Prep Time: 20 minutes | Cook Time: 6-8 hours | Serves: 6

This dish features tender pork simmered in a flavorful green sauce made with tomatillos and green chilies.

Ingredients:

• 3 lbs pork shoulder, cut into chunks
• 1 onion, chopped
• 3 garlic cloves, minced
• 6 tomatillos, husked and chopped
• 2 poblano peppers, chopped
• 1 jalapeño, chopped
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp salt
• ½ tsp black pepper
• ½ cup chicken broth

Instructions:

1. Place the pork chunks in the crockpot.
2. Add onion, garlic, tomatillos, poblano peppers, jalapeño, cumin, oregano, salt, and pepper.
3. Pour in the chicken broth.
4. Cover and cook on low for 8 hours or high for 5 hours.
5. Shred the pork and mix it with the sauce.
6. Serve with rice or warm tortillas.

5. Pozole Rojo (Hominy & Pork Stew)

Prep Time: 25 minutes | Cook Time: 6-8 hours | Serves: 8

Pozole Rojo is a hearty Mexican stew made with pork and hominy in a rich, spicy red broth.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 can (25 oz) hominy, drained
• 6 cups chicken broth

Instructions:

1. Place the pork chunks in the crockpot.
2. Add onion, garlic, chili powder, cumin, oregano, salt, and pepper.
3. Pour in the chicken broth.
4. Cover and cook on low for 8 hours or high for 5 hours.
5. Add the hominy in the last hour of cooking.
6. Serve hot with cabbage, radishes, lime, and tostadas.

6. Chicken Enchilada Soup

Prep Time: 15 minutes | Cook Time: 4-6 hours | Serves: 6

This creamy and cheesy soup has all the flavors of chicken enchiladas but in a warm, comforting bowl. It’s perfect for a cold day or when you’re craving something hearty and delicious.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 can (14 oz) diced tomatoes
• 1 can (10 oz) red enchilada sauce
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• 3 cups chicken broth
• 1 can (15 oz) black beans, drained
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• ½ cup heavy cream

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add diced tomatoes, enchilada sauce, onion, garlic, cumin, chili powder, salt, and pepper.
3. Pour in the chicken broth and stir.
4. Cover and cook on low for 6 hours or high for 4 hours.
5. Shred the chicken and return it to the pot.
6. Add black beans, corn, cheese, and heavy cream. Stir well.
7. Cook for another 30 minutes on low.
8. Serve with tortilla strips, sour cream, and avocado.

7. Birria (Mexican Beef Stew)

Prep Time: 20 minutes | Cook Time: 6-8 hours | Serves: 6

Birria is a rich, flavorful Mexican beef stew that is often used for birria tacos. The meat is slow-cooked in a spicy, smoky sauce until it’s tender and juicy.

Ingredients:

• 3 lbs beef chuck roast, cut into chunks
• 2 dried guajillo chilies, seeds removed
• 2 dried ancho chilies, seeds removed
• 3 garlic cloves, minced
• 1 onion, chopped
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp cinnamon
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup apple cider vinegar
• 4 cups beef broth

Instructions:

1. Soak the dried chilies in hot water for 10 minutes. Blend them into a paste.
2. Place the beef chunks in the crockpot.
3. Add chili paste, garlic, onion, cumin, oregano, cinnamon, salt, and pepper.
4. Pour in vinegar and beef broth.
5. Cover and cook on low for 8 hours or high for 5 hours.
6. Shred the beef and mix it with the sauce.
7. Serve in tacos, burritos, or as a stew with warm tortillas.

8. Mexican Shredded Chicken

Prep Time: 10 minutes | Cook Time: 4-6 hours | Serves: 6

This is the easiest shredded chicken recipe ever! It’s flavorful, juicy, and perfect for tacos, burritos, or rice bowls.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 can (10 oz) diced tomatoes with green chilies
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• ½ cup chicken broth

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add diced tomatoes, onion, garlic, cumin, chili powder, salt, and pepper.
3. Pour in the chicken broth and stir.
4. Cover and cook on low for 6 hours or high for 4 hours.
5. Shred the chicken and mix it with the sauce.
6. Serve in tacos, burritos, or over rice.

9. Taco Meat (Ground Beef or Turkey)

Prep Time: 10 minutes | Cook Time: 4 hours | Serves: 6

Making taco meat in the crockpot is so easy! The meat is juicy, flavorful, and perfect for tacos, nachos, or burrito bowls.

Ingredients:

• 2 lbs ground beef or turkey
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (8 oz) tomato sauce
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ cup water

Instructions:

1. Place the ground beef or turkey in the crockpot.
2. Add onion, garlic, tomato sauce, chili powder, cumin, paprika, salt, and pepper.
3. Pour in water and stir.
4. Cover and cook on low for 4 hours.
5. Stir well and break up any large chunks of meat.
6. Serve in tacos, burritos, or nachos.

10. Cochinita Pibil (Yucatan-Style Pulled Pork)

Prep Time: 20 minutes | Cook Time: 8 hours | Serves: 8

Cochinita Pibil is a famous dish from the Yucatán. It’s slow-cooked pork marinated in citrus juice and achiote paste, giving it a deep, earthy flavor.

Ingredients:

• 4 lbs pork shoulder
• ¼ cup achiote paste
• ¼ cup orange juice
• ¼ cup lime juice
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp salt
• ½ tsp black pepper
• ½ cup chicken broth

Instructions:

1. Rub the pork shoulder with achiote paste, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper.
2. Place in the crockpot and pour in chicken broth.
3. Cover and cook on low for 8 hours or high for 5 hours.
4. Shred the pork and mix it with the sauce.
5. Serve in tacos or over rice.

11. Ropa Vieja (Mexican-Style Shredded Beef)

Prep Time: 15 minutes | Cook Time: 6-8 hours | Serves: 6

Ropa Vieja is a tender, flavorful shredded beef dish that is rich in spices and perfect for tacos, burritos, or rice bowls. The slow cooking method makes the beef melt-in-your-mouth tender.

Ingredients:

• 3 lbs flank steak or skirt steak
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 cup beef broth
• 1 tbsp olive oil

Instructions:

1. Heat the olive oil in a pan and brown the steak on both sides.
2. Place the steak in the crockpot.
3. Add onion, bell pepper, garlic, diced tomatoes, cumin, oregano, paprika, salt, and pepper.
4. Pour in the beef broth and stir.
5. Cover and cook on low for 8 hours or high for 6 hours.
6. Shred the beef using two forks and mix with the sauce.
7. Serve in tacos, burritos, or over rice.

12. Albondigas (Mexican Meatball Soup)

Prep Time: 20 minutes | Cook Time: 6-8 hours | Serves: 6

Albondigas is a hearty, comforting Mexican meatball soup with a deliciously rich broth filled with veggies and tender meatballs. It’s great as a light meal or served with tortillas for extra satisfaction.

Ingredients:

• 1 lb ground beef
• 1 egg
• ½ cup rice
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 carrot, chopped
• 2 potatoes, chopped
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp salt
• ½ tsp black pepper
• 4 cups beef broth

Instructions:

1. In a bowl, combine ground beef, egg, rice, onion, garlic, cumin, oregano, salt, and pepper.
2. Shape into small meatballs.
3. Place the meatballs in the crockpot.
4. Add carrot, potatoes, zucchini, diced tomatoes, and beef broth.
5. Cover and cook on low for 8 hours or high for 6 hours.
6. Serve hot with fresh cilantro and tortillas.

13. Sopa de Tortilla (Tortilla Soup)

Prep Time: 15 minutes | Cook Time: 4-6 hours | Serves: 6

Sopa de Tortilla is a flavorful tomato-based soup topped with crispy tortilla strips, avocado, and cheese. This dish is comforting, delicious, and perfect for any season.

Ingredients:

• 1 lb chicken breasts, boneless and skinless
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• 4 cups chicken broth
• 1 cup tortilla chips, crushed
• 1 avocado, chopped
• 1 cup shredded cheese
• 1 lime, cut into wedges

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add diced tomatoes, onion, garlic, cumin, chili powder, salt, and pepper.
3. Pour in the chicken broth and stir.
4. Cover and cook on low for 6 hours or high for 4 hours.
5. Shred the chicken and return it to the soup.
6. Stir in the crushed tortilla chips and cook for 15 minutes.
7. Serve with avocado, cheese, and lime wedges.

14. Chiles Rellenos Casserole

Prep Time: 20 minutes | Cook Time: 4-6 hours | Serves: 6

This Chiles Rellenos casserole is an easy-to-make version of the famous Mexican dish. It’s filled with cheese, roasted chilies, and a creamy egg mixture. The slow cooker brings all the flavors together perfectly.

Ingredients:

• 4 large poblano peppers, roasted and peeled
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 eggs
• 1 cup heavy cream
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp salt
• ½ tsp black pepper
• 1 small onion, chopped

Instructions:

1. Roast and peel the poblano peppers. Slice them open and remove seeds.
2. Layer the poblano peppers in the crockpot.
3. Sprinkle the cheddar and Monterey Jack cheese on top.
4. In a bowl, whisk together eggs, heavy cream, cumin, oregano, salt, and pepper.
5. Pour the egg mixture over the peppers and cheese.
6. Top with chopped onion.
7. Cover and cook on low for 4-6 hours until set.
8. Serve with sour cream and fresh cilantro.

15. Mexican Rice

Prep Time: 10 minutes | Cook Time: 3-4 hours | Serves: 6

This easy Mexican rice is fluffy, flavorful, and pairs perfectly with almost any Mexican dish. The slow cooker ensures the rice is perfectly cooked every time.

Ingredients:

• 2 cups long-grain white rice
• 1 small onion, chopped
• 1 can (14 oz) diced tomatoes with green chilies
• 1 tsp cumin
• 1 tsp chili powder
• 1 ½ cups chicken broth
• 1 tbsp olive oil
• ½ tsp salt

Instructions:

1. In a pan, heat olive oil and sauté the onion until soft.
2. Add the rice and cook for 2-3 minutes, stirring frequently.
3. Place the rice mixture in the crockpot.
4. Add diced tomatoes, chicken broth, cumin, chili powder, and salt.
5. Stir to combine, cover, and cook on low for 3-4 hours.
6. Fluff with a fork and serve with your favorite Mexican dishes.

16. Frijoles de la Olla (Traditional Mexican Beans)

Prep Time: 10 minutes | Cook Time: 6-8 hours | Serves: 8

Frijoles de la Olla is a simple and comforting Mexican bean dish made from pinto beans cooked slowly to perfection. This recipe is perfect for a side dish or as a base for other dishes.

Ingredients:

• 2 cups dried pinto beans
• 1 onion, halved
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 tsp cumin
• ½ tsp salt
• 6 cups water

Instructions:

1. Rinse the pinto beans under cold water and place them in the crockpot.
2. Add onion, garlic, bay leaf, cumin, salt, and water.
3. Stir everything together and cover the crockpot.
4. Cook on low for 6-8 hours, or until the beans are tender.
5. Serve the beans with tortillas, rice, or tacos.

17. Tamale Pie

Prep Time: 20 minutes | Cook Time: 4-6 hours | Serves: 6

Tamale Pie is a hearty dish that has the flavors of tamales without all the work. This casserole-like recipe is made with a cornmeal topping and a flavorful meat and chili base.

Ingredients:

• 1 lb ground beef or turkey
• 1 onion, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup cornmeal
• 2 cups chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp pepper
• 1 cup shredded cheese

Instructions:

1. Brown the ground beef or turkey with onion in a pan. Drain any excess fat.
2. Place the meat mixture in the crockpot and add the diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Stir well.
3. In a bowl, whisk together cornmeal and chicken broth. Pour over the meat mixture in the crockpot.
4. Cover and cook on low for 4-6 hours.
5. Sprinkle shredded cheese on top and cook for another 15 minutes until the cheese is melted.
6. Serve with sour cream or salsa.

18. Mexican Street Corn Dip

Prep Time: 10 minutes | Cook Time: 2-3 hours | Serves: 8

This creamy, cheesy Mexican Street Corn Dip is a perfect appetizer for parties or family gatherings. It’s packed with the delicious flavors of street corn and is super easy to make in your crockpot.

Ingredients:

• 4 cups frozen corn, thawed
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup cotija cheese, crumbled
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tbsp chopped cilantro

Instructions:

1. Place the frozen corn in the crockpot.
2. Add the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and garlic powder.
3. Stir everything together until well combined.
4. Cover and cook on low for 2-3 hours, stirring halfway through.
5. Garnish with chopped cilantro before serving.
6. Serve with tortilla chips or as a side dish.

19. Queso Blanco Dip

Prep Time: 5 minutes | Cook Time: 2-3 hours | Serves: 8

This creamy, cheesy Queso Blanco Dip is the ultimate dip for nachos, tacos, or simply as a snack. With just a few ingredients, you’ll have a rich, velvety dip ready to go in your crockpot.

Ingredients:

• 16 oz white American cheese, cubed
• 1 cup milk
• 1 can (4 oz) diced green chilies
• 1 small onion, finely chopped
• 1 tsp garlic powder
• 1 tsp cumin

Instructions:

1. Add the cubed cheese, milk, diced green chilies, onion, garlic powder, and cumin to the crockpot.
2. Stir everything together.
3. Cover and cook on low for 2-3 hours, stirring occasionally until the cheese is melted and smooth.
4. Serve with tortilla chips or tacos.

20. Carne Guisada (Mexican Beef Stew with Gravy)

Prep Time: 15 minutes | Cook Time: 6-8 hours | Serves: 6

Carne Guisada is a flavorful beef stew simmered with tomatoes, peppers, and spices, creating a rich, savory gravy. It’s the perfect meal served over rice or with warm tortillas.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 bell peppers, chopped
• 2 tomatoes, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 cups beef broth

Instructions:

1. Place the beef stew meat in the crockpot.
2. Add onion, garlic, bell peppers, tomatoes, cumin, chili powder, paprika, salt, and pepper.
3. Pour in the beef broth and stir well.
4. Cover and cook on low for 6-8 hours or until the beef is tender.
5. Serve over rice or with tortillas.

21. Mole Chicken

Prep Time: 15 minutes | Cook Time: 6-8 hours | Serves: 6

Mole chicken is a dish that uses a rich, flavorful mole sauce made from chocolate, chilies, and spices. It’s a perfect combination of sweet and spicy, creating an unforgettable flavor.

Ingredients:

• 6 chicken thighs or breasts
• 1 cup mole sauce
• 1 cup chicken broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp cinnamon
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Place the chicken in the crockpot.
2. Add the mole sauce, chicken broth, onion, garlic, cumin, cinnamon, salt, and pepper.
3. Stir everything together.
4. Cover and cook on low for 6-8 hours.
5. Serve with rice or tortillas.

22. Crockpot Fajitas (Chicken, Beef, or Shrimp)

Prep Time: 10 minutes | Cook Time: 4-6 hours | Serves: 6

These Crockpot Fajitas are packed with flavor and super easy to make. Choose between chicken, beef, or shrimp for a filling and tasty meal.

Ingredients:

• 1 lb chicken breast, beef strips, or shrimp
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 lime, juiced

Instructions:

1. Place the chicken, beef, or shrimp in the crockpot.
2. Add onion, bell pepper, olive oil, cumin, chili powder, garlic powder, salt, and pepper.
3. Stir everything together and cover.
4. Cook on low for 4-6 hours.
5. Serve in fajita tortillas with sour cream and guacamole.

23. Sinaloa-Style Chicken

Prep Time: 10 minutes | Cook Time: 6-8 hours | Serves: 6

Sinaloa-Style Chicken is a flavorful, juicy chicken recipe inspired by the coastal region of Sinaloa. The slow cooker makes the chicken tender and packed with savory spices, perfect for tacos or rice bowls.

Ingredients:

• 6 chicken thighs or breasts
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp lime juice
• 1 tbsp olive oil

Instructions:

1. Place the chicken in the crockpot.
2. Add onion, garlic, diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper.
3. Drizzle with lime juice and olive oil.
4. Stir to combine, cover, and cook on low for 6-8 hours.
5. Shred the chicken using two forks and serve in tacos or over rice.

24. Rajas con Crema (Poblano Peppers in Cream Sauce)

Prep Time: 10 minutes | Cook Time: 4-6 hours | Serves: 6

Rajas con Crema is a rich and creamy dish made with poblano peppers, onions, and creamy sauce. It’s a great side dish or can be served with rice and tortillas for a complete meal.

Ingredients:

• 4 poblano peppers, roasted and sliced
• 1 onion, sliced
• 1 cup sour cream
• 1 cup heavy cream
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Roast and slice the poblano peppers.
2. Heat olive oil in a pan and sauté the onion until softened.
3. Place the peppers and onions in the crockpot.
4. In a bowl, combine sour cream, heavy cream, cumin, garlic powder, paprika, salt, and pepper.
5. Pour the cream mixture over the peppers and onions.
6. Cover and cook on low for 4-6 hours, stirring occasionally.
7. Serve as a side dish or with tacos and rice.

25. Caldo de Res (Mexican Beef Soup)

Prep Time: 15 minutes | Cook Time: 6-8 hours | Serves: 8

Caldo de Res is a traditional Mexican beef soup that is rich, hearty, and full of tender beef and vegetables. The slow cooker makes the meat fall-apart tender and the broth deeply flavorful.

Ingredients:

• 2 lbs beef shank with bone
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 potatoes, chopped
• 1 zucchini, chopped
• 1 bunch cilantro
• 6 cups beef broth
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Place the beef shank in the crockpot.
2. Add onion, garlic, carrots, potatoes, zucchini, cilantro, cumin, oregano, salt, and pepper.
3. Pour in the beef broth and stir.
4. Cover and cook on low for 6-8 hours until the beef is tender.
5. Serve hot with corn tortillas or lime wedges.

26. Crockpot Mexican Hot Chocolate

Prep Time: 5 minutes | Cook Time: 2-3 hours | Serves: 6

This Mexican Hot Chocolate is a rich, creamy, and spicy treat that combines the flavors of chocolate, cinnamon, and a hint of chili. It’s perfect for a cozy winter day or a festive celebration!

Ingredients:

• 4 cups whole milk
• 1 cup heavy cream
• 8 oz dark chocolate, chopped
• 2 tbsp cocoa powder
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp sugar (optional)
• Pinch of chili powder (optional for spice)

Instructions:

1. Combine milk, heavy cream, and chocolate in the crockpot.
2. Add cocoa powder, cinnamon, vanilla, sugar, and a pinch of chili powder (if using).
3. Stir well to combine.
4. Cover and cook on low for 2-3 hours, stirring occasionally.
5. Once the chocolate is melted and the mixture is smooth, serve hot with whipped cream or marshmallows.

Conclusion

With these Mexican Crockpot recipes, you can easily bring the rich flavors of Mexico into your kitchen. From tender meats like Crockpot Carnitas to comforting dishes like Sopa de Tortilla and Mexican Street Corn Dip, these recipes are perfect for any occasion.

The slow-cooking process ensures maximum flavor with minimal effort, making it easy to enjoy authentic Mexican dishes without the hassle.

So, grab your crockpot and get cooking—these recipes will satisfy your taste buds and bring joy to your table! Enjoy the delicious simplicity of homemade Mexican food today.