Crockpot Mexican casseroles are an easy way to get a filling dinner on the table with less prep and cleanup. These recipes bring together familiar favorites like chicken, beans, rice, cheese, and bold seasonings. Whether you need a family-friendly meal or something simple for a busy night, you’ll find practical ideas to add to your dinner rotation.
Helpful Tips Before You Start
A few simple steps can help your crockpot Mexican casserole cook evenly and turn out just right.
Brown Meat First
Brown ground beef or turkey in a skillet before adding it to the slow cooker. This improves the flavor and lets you drain off excess fat.
Drain Canned Ingredients
Drain beans and canned vegetables well so the casserole doesn’t turn watery. If you’re using canned tomatoes, follow the recipe’s directions about draining them.
Layer Ingredients Evenly
Spread ingredients in an even layer so they heat consistently. Keep delicate toppings like cheese, tortilla chips, or fresh herbs for the end if the recipe calls for them.
Check for Doneness
Slow cookers can vary, so start checking near the recipe’s suggested cook time. Casseroles are ready when heated through and the meat is fully cooked.
Add Toppings Just Before Serving
Sour cream, avocado, cilantro, and crunchy toppings are best added after cooking. They keep their texture and freshness that way.
Slow Cooker Chicken Enchilada Rice Casserole
This hands-off casserole brings chicken, rice, enchilada sauce, and beans together in one comforting crockpot meal. It is a practical choice for busy weeknights when you want a filling Mexican-inspired dinner without standing over the stove.
The rice cooks right in the slow cooker and soaks up the savory sauce, while corn, black beans, and melted cheese make every serving hearty. Finish with fresh cilantro for a bright contrast to the warm, mild spice.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup long-grain white rice, rinsed
- 1 can (10 ounces) red enchilada sauce
- 1 cup low-sodium chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 cup shredded Mexican-blend cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Place the rinsed rice, enchilada sauce, chicken broth, black beans, corn, cumin, and chili powder in the slow cooker. Stir to combine.
- Nestle the chicken breasts into the rice mixture and spoon some of the sauce over them. Cover and cook on low for 3 to 4 hours, until the chicken is cooked through and the rice is tender. Check toward the earlier end of the cooking time, since slow cookers can vary.
- Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker and stir it through the rice mixture.
- Sprinkle the cheese evenly over the casserole. Cover for about 10 minutes, until the cheese melts. Top with the chopped cilantro before serving.
Extra Tips
Rinsing the rice helps remove excess starch, and checking it before the end of the cooking window helps prevent it from getting too soft. If the casserole seems a little thick after the cheese melts, stir in a small splash of chicken broth from your measured amount if you set some aside.Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Forks, Measuring Cups and Spoons
Crockpot Beef and Black Bean Tamale Pie
This hands-off tamale pie layers seasoned beef and black beans under a soft cornmeal topping, all cooked in the crockpot. It brings the cozy flavors of a Mexican-inspired casserole to the table without needing to bake the topping separately.
It works well for busy weeknights when you want a filling one-pot dinner. The savory filling stays tender, while the cornmeal layer turns soft and spoonable with a lightly cheesy top.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- 1 cup frozen corn
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup shredded cheddar cheese, divided
Instructions
- Brown the ground beef in a large skillet over medium heat, breaking it into small pieces as it cooks. Add the diced onion and cook until softened. Stir in the minced garlic and cook for 30 seconds, then drain off excess fat.
- Transfer the beef mixture to the slow cooker. Stir in the black beans, diced tomatoes with green chiles, frozen corn, chili powder, cumin, ½ teaspoon salt, and black pepper. Spread the filling into an even layer.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and remaining ½ teaspoon salt. In a separate bowl, whisk the milk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined. Fold in ½ cup of the shredded cheddar.
- Spoon the cornmeal mixture evenly over the beef filling. Cover and cook on low for 4 to 5 hours, until the topping is set in the center.
- Sprinkle the remaining ½ cup cheddar over the topping. Cover for 5 to 10 minutes, until the cheese melts. Let the tamale pie rest for 10 minutes before serving so the layers are easier to scoop.
Extra Tips
Keep the cornmeal topping in an even layer and avoid lifting the lid during cooking, since trapped heat helps it set. For a milder filling, use mild diced tomatoes with green chiles, and serve each portion straight from the slow cooker while the topping is warm and tender.Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Large Skillet, Mixing Bowl
Slow Cooker Green Chile Chicken and Cornbread Casserole
This hands-off casserole pairs tender chicken with mild green chiles, sweet corn, and a soft cornbread topping. It makes a cozy dinner for busy evenings when you want the slow cooker to do most of the work.
The filling has a savory, gently tangy flavor, while the cornbread bakes into a tender layer on top. A sprinkle of cheddar and cilantro adds a fresh, cheesy finish.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 (4-ounce) can diced mild green chiles, drained
- 1 cup corn kernels, thawed if frozen
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup red enchilada sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 (8.5-ounce) package cornbread mix
- 1 large egg
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Place the chicken breasts in an even layer in the slow cooker. Add the green chiles, corn, black beans, enchilada sauce, cumin, garlic powder, and salt. Stir the sauce and vegetables around the chicken to distribute the seasonings.
- Cover and cook on low until the chicken is cooked through and tender, about 4 to 5 hours. Cooking time can vary by slow cooker, so check that the thickest part of the chicken reaches 165°F.
- Transfer the chicken to a plate and shred it with two forks. Stir the shredded chicken back into the sauce mixture in the slow cooker, then spread the filling into an even layer.
- In a bowl, stir together the cornbread mix, egg, and milk just until combined. Spoon the batter over the chicken filling and spread it gently, leaving a small gap around the edge so steam can escape.
- Cover and cook on high for 1 to 1 1/2 hours, until the cornbread is set in the center. Sprinkle the cheddar over the top, cover again, and cook for about 5 minutes, until the cheese melts.
- Turn off the slow cooker and let the casserole rest uncovered for 10 minutes. Sprinkle with cilantro, then scoop into bowls to serve.
Extra Tips
For a less spicy casserole, use mild green chiles and mild enchilada sauce. Keep the cornbread batter in an even layer, and avoid lifting the lid while it cooks so the topping can set. Leftovers can be refrigerated and reheated gently until hot.Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Mixing Bowl, Forks
Crockpot Chorizo, Potato, and Poblano Breakfast Casserole
Chorizo, tender potatoes, and poblano peppers make this slow cooker casserole a hearty breakfast with a gentle smoky heat. Eggs and melted cheese bring the ingredients together in a soft, savory bake.
It works well for a relaxed weekend breakfast or brunch when you want the slow cooker to handle most of the cooking. Serve it straight from the crockpot while it’s warm and easy to scoop.
Serves 4 people.
Ingredients
- 8 ounces Mexican chorizo, casings removed if needed
- 1 pound Yukon Gold potatoes, cut into ½-inch cubes
- 1 medium poblano pepper, seeded and diced
- 6 large eggs
- ½ cup milk
- 1 cup shredded Monterey Jack cheese, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
Instructions
- Heat a large skillet over medium heat. Add the chorizo and cook, breaking it into small pieces, until browned and cooked through. Drain off excess grease.
- Lightly coat the inside of a 4- to 5-quart slow cooker with cooking spray. Add the potatoes, diced poblano, and cooked chorizo, then stir to distribute them evenly.
- In a mixing bowl, whisk the eggs with the milk, salt, and black pepper. Stir in ¾ cup of the shredded Monterey Jack.
- Pour the egg mixture evenly over the chorizo and vegetables. Cover and cook on low for 4 to 5 hours, until the potatoes are tender and the eggs are set in the center.
- Sprinkle the remaining ¼ cup of cheese over the casserole. Cover for 5 minutes, until the cheese melts, then scoop and serve warm.
Extra Tips
Cut the potatoes into evenly sized cubes so they cook at the same rate, and check the center near the 4-hour mark because slow cookers can vary. For less heat, remove all the poblano’s seeds and ribs before dicing.Course: Breakfast Cuisine: Mexican Equipment: Slow Cooker, Large Skillet, Mixing Bowl
Slow Cooker Mexican Street Corn and Chicken Casserole
This casserole brings together tender chicken, sweet corn, and the creamy, tangy flavors of Mexican street corn in one slow cooker. A little chili powder and lime keep the rich filling bright and savory.
It works well for a hands-off family dinner or an easy meal to share. The chicken cooks right in the corn mixture, then shreds into a creamy casserole finished with cotija, cilantro, and a squeeze of lime.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 cups frozen corn, thawed
- 4 ounces cream cheese, softened and cubed
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled cotija cheese, divided
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Place the chicken breasts in an even layer in the slow cooker. Add the corn, cream cheese, mayonnaise, sour cream, chili powder, garlic powder, salt, and black pepper.
- Stir the corn mixture around the chicken as much as possible. The cream cheese may remain in small pieces at this stage. Cover and cook on low for 4 to 5 hours, until the chicken is fully cooked and easy to shred.
- Transfer the chicken to a cutting board and shred it with two forks. Stir the corn mixture until the cream cheese is smooth and evenly combined, then return the shredded chicken to the slow cooker.
- Stir in the lime juice and half of the cotija cheese. Taste and adjust the salt if needed. Sprinkle the remaining cotija and chopped cilantro over the casserole before serving.
Extra Tips
For a thicker casserole, leave the lid off for the final 15 to 20 minutes on low, stirring once or twice. Serve it warm on its own or spoon it into tortillas, and add the lime juice just before serving to keep the corn mixture bright.Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Cutting Board, Two Forks
Crockpot Salsa Verde Pork and Hominy Casserole
This hands-off casserole pairs tender shredded pork with chewy hominy and tangy salsa verde. The flavors are bright, savory, and gently spiced, with melted cheese adding a creamy finish.
It works well for a busy weeknight or a casual family dinner. Let the slow cooker do most of the work, then serve the casserole straight from the crockpot with its hearty, spoonable texture.
Serves 4 people.
Ingredients
- 1½ pounds boneless pork shoulder, cut into 2-inch pieces
- 1 (16-ounce) jar salsa verde
- 1 (15-ounce) can hominy, drained and rinsed
- ½ medium yellow onion, finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ cup low-sodium chicken broth
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Add the pork, salsa verde, hominy, onion, cumin, oregano, salt, and chicken broth to the slow cooker. Stir gently to coat the pork and hominy in the salsa.
- Cover and cook on low until the pork is fork-tender, about 7 to 8 hours. Avoid lifting the lid during cooking so the slow cooker keeps its heat.
- Transfer the pork to a cutting board and shred it with two forks. Return the shredded pork to the slow cooker and stir it into the hominy mixture.
- Sprinkle the Monterey Jack evenly over the casserole. Cover the slow cooker for 10 to 15 minutes, until the cheese melts.
- Spoon into bowls and top with chopped cilantro. Serve with lime wedges for squeezing over each portion.
Extra Tips
For a thicker casserole, remove the lid for the last 15 to 20 minutes after stirring in the shredded pork. If the salsa verde is especially tangy, add the lime at the table so everyone can adjust the brightness to taste.Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Cutting Board, Two Forks
Slow Cooker Beef Taco Tater Tot Casserole
This hands-off casserole pairs seasoned ground beef and black beans with a cheesy taco filling, then tops it all with crisp-edged tater tots. It brings taco-night flavor to a cozy slow cooker dinner.
Let the slow cooker do the work on a busy day, then add fresh toppings just before serving. The beef and beans make the filling hearty, while the tots turn soft underneath and tender on top.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 tablespoon taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chiles, drained
- 1 cup frozen corn
- 1 cup shredded Mexican-blend cheese, divided
- 1 (16-ounce) package frozen tater tots
- 2 tablespoons sliced green onions
Instructions
- In a large skillet over medium heat, cook the ground beef and diced onion, breaking up the beef as it browns. Drain off excess fat.
- Stir the taco seasoning into the beef and onion. Add the black beans, drained tomatoes with green chiles, corn, and ½ cup of the shredded cheese. Mix until combined.
- Spread the beef mixture evenly in the slow cooker. Arrange the frozen tater tots in a single layer over the top.
- Cover and cook on High for 3 to 4 hours, until the filling is hot and the tots are tender. Slow cookers vary, so check that the center is heated through.
- Sprinkle the remaining ½ cup cheese over the tots. Cover for about 10 minutes, until the cheese melts. Scatter the green onions over the casserole before serving.
Extra Tips
For more golden, crisp tots, transfer the cooked casserole to an oven-safe dish and broil it briefly after adding the cheese. Keep an eye on it so the tots do not burn. Leftovers can be refrigerated in a covered container and reheated in the oven to help the topping regain some texture.
Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Large SkilletCrockpot Chicken Fajita Quinoa Casserole
This hands-off casserole brings fajita flavors to a cozy slow-cooked meal. Chicken, quinoa, bell peppers, and black beans cook together with tomatoes and warm spices, so there is no need to make a separate grain or side dish.
The quinoa turns tender and fluffy while the chicken stays moist and easy to shred. Serve it on a busy weeknight, then finish each bowl with lime, cilantro, and a little shredded cheese.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked quinoa, rinsed well
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 cup low-sodium chicken broth
- 1 tablespoon fajita seasoning
- 1 teaspoon ground cumin
- 1 cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
Instructions
- Spread the rinsed quinoa across the bottom of a 5- to 6-quart slow cooker. Add the sliced red and green bell peppers, onion, and black beans.
- Pour in the diced tomatoes and chicken broth. Sprinkle the fajita seasoning and cumin over the mixture, then stir to distribute the seasonings.
- Nestle the chicken breasts into the mixture. Cover and cook on low for 4 to 5 hours, until the chicken is cooked through and the quinoa is tender. Avoid lifting the lid while it cooks.
- Transfer the chicken to a plate and shred it with two forks. Stir the quinoa mixture, return the shredded chicken to the slow cooker, and mix to combine.
- Sprinkle the Monterey Jack over the casserole. Cover for 5 to 10 minutes, until the cheese melts. Serve with lime wedges and chopped cilantro.
Extra Tips
Rinse the quinoa well before adding it to the slow cooker to remove its natural bitterness. If the casserole seems a little loose when the chicken is ready, leave it uncovered for a few minutes after stirring in the shredded chicken. Squeeze lime over each serving just before eating for a bright contrast to the warm fajita spices.Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Forks, Cutting Board, Knife
Slow Cooker Three-Bean Mexican Sweet Potato Casserole
This hands-off casserole pairs tender sweet potato with three kinds of beans, tomatoes, and warm Mexican-inspired spices. It makes a hearty meatless dinner with plenty of color and texture.
Serve it on a busy weeknight or set it out for a casual potluck. The slow cooker brings the ingredients together into a thick, gently spiced casserole, while lime and cilantro add a fresh finish.
Serves 4 people.
Ingredients
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 cup frozen corn
- 1 small red onion, diced
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- ¼ cup chopped fresh cilantro
Instructions
- Add the sweet potatoes, black beans, pinto beans, kidney beans, diced tomatoes with their juices, corn, and red onion to the slow cooker.
- In a small bowl, stir together the vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper. Pour the seasoned broth over the ingredients in the slow cooker and stir gently to combine.
- Cover and cook on low for 5 to 6 hours, until the sweet potatoes are tender when pierced with a fork. Avoid stirring often so the sweet potato cubes keep their shape.
- Stir in the lime juice and chopped cilantro. Taste and adjust the seasoning with a little more salt or pepper if needed, then serve warm.
Extra Tips
Cut the sweet potatoes into similar-sized cubes so they cook evenly, and check them toward the earlier end of the cooking range if your slow cooker runs hot. For a thicker casserole, leave the lid off for the last 15 to 20 minutes of cooking.Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Small Bowl, Measuring Spoons
Crockpot Shrimp Enchilada and Rice Casserole
This hands-off casserole brings shrimp, rice, enchilada sauce, and melted cheese together in one slow cooker. It is a practical choice for a busy weeknight when you want a filling dinner without assembling individual enchiladas.
The rice cooks in the seasoned sauce, while the shrimp goes in near the end so it stays tender. Each serving is saucy and cheesy, with a little freshness from cilantro and lime.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice, rinsed
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 can (10 ounces) red enchilada sauce
- 1 cup low-sodium chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 pound peeled and deveined medium shrimp, thawed if frozen
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Add the rinsed rice, diced onion, and red bell pepper to the slow cooker. Pour in the enchilada sauce and chicken broth, then stir in the cumin, chili powder, and salt.
- Cover and cook on low for 2½ to 3 hours, until the rice is tender and most of the liquid is absorbed. Slow cookers can vary, so check the rice toward the earlier end of the range.
- Stir in the shrimp, cover, and cook on high for 15 to 25 minutes, just until the shrimp are opaque and cooked through. Avoid cooking them longer than needed, since shrimp can turn tough.
- Sprinkle the Monterey Jack evenly over the casserole. Cover for about 5 minutes, until the cheese melts.
- Spoon into bowls and finish with the chopped cilantro. Serve with lime wedges for squeezing over each portion.
Extra Tips
For the best texture, add the shrimp only after the rice is tender, and check it often as it cooks. If the casserole looks a little loose, let it stand covered for 5 minutes before serving so the rice can absorb more of the sauce. A squeeze of lime brightens the rich enchilada sauce and cheese.Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Measuring Cup, Cutting Board, Knife
Slow Cooker Mexican Lasagna with Corn Tortillas
This slow cooker casserole layers corn tortillas with seasoned beef, beans, salsa, and melted cheese for a hearty Mexican-inspired dinner. The tortillas soften as the layers cook, giving the dish a tender, sliceable texture.
It works well for busy evenings when you want dinner to cook while you handle other things. Add a simple salad or serve it with rice for an easy family meal.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, finely chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup salsa
- 8 small corn tortillas
- 1 1/2 cups shredded Mexican cheese blend, divided
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- In a large skillet over medium heat, cook the ground beef and chopped onion, breaking the beef into small pieces, until the beef is browned and the onion is softened. Drain excess fat.
- Stir the chili powder, cumin, garlic powder, and salt into the beef mixture. Add the black beans and salsa, then stir until evenly combined.
- Lightly grease the inside of a slow cooker. Spread a thin layer of the beef mixture over the bottom. Add a layer of corn tortillas, tearing them as needed to cover the surface. Spoon over more beef mixture and sprinkle with some of the cheese.
- Repeat the layers with the remaining tortillas, beef mixture, and cheese, finishing with cheese on top.
- Cover and cook on low until the casserole is hot throughout and the cheese is melted. Let it rest for a few minutes before serving so the layers hold together more easily.
- Spoon portions onto plates and sprinkle with chopped cilantro.
Extra Tips
For neater portions, let the casserole rest before serving and use a wide spatula to lift out each layer. If your salsa is especially chunky, spread it evenly through the beef mixture so the tortillas soften consistently.Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Large Skillet
Crockpot Carnitas and Pinto Bean Casserole with Masa Topping
This hands-off casserole pairs tender, citrusy pork with pinto beans and a soft masa topping. A quick sear gives the pork extra flavor before it goes into the slow cooker.
It works well for a relaxed family dinner or a casual get-together. The filling is savory and gently spiced, while the masa topping cooks into a tender, tamale-style layer.
Serves 4 people.
Ingredients
- 1½ pounds boneless pork shoulder, cut into 2-inch pieces
- 1 tablespoon neutral oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 orange, juiced
- 1 lime, juiced
- ½ cup low-sodium chicken broth
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup masa harina
- ¾ cup warm water
- 2 tablespoons melted butter
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Heat the oil in a large skillet over medium-high heat. Season the pork with the cumin, chili powder, ¾ teaspoon salt, and black pepper. Sear the pieces in batches until browned on several sides, then transfer them to the slow cooker.
- Add the onion, garlic, orange juice, lime juice, and chicken broth to the slow cooker. Stir gently around the pork. Cover and cook on low for 6 to 7 hours, until the pork is very tender.
- Transfer the pork to a cutting board and shred it with two forks. Return it to the slow cooker and stir in the pinto beans. Spread the mixture into an even layer.
- In a mixing bowl, whisk together the masa harina, warm water, melted butter, baking powder, and ¼ teaspoon salt until a thick, spreadable dough forms. If it feels too stiff to spread, mix in warm water 1 tablespoon at a time.
- Spoon the masa mixture over the pork and beans, spreading it into an even layer. Cover the slow cooker with a clean kitchen towel, then set the lid on top. Cook on high for 1 to 1½ hours, until the masa topping is set in the center. Keep the towel clear of the slow cooker’s heating base.
- Sprinkle the Monterey Jack over the topping. Cover and cook for 5 to 10 minutes, until the cheese melts. Let the casserole rest for 10 minutes, then serve with the chopped cilantro.
Extra Tips
For a more browned carnitas flavor, take time to sear the pork in batches instead of crowding the skillet. The masa topping is soft rather than crisp, so spread it in an even layer and check the center before serving. Leftovers reheat well in the microwave with a splash of broth to keep the filling moist.Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Large Skillet, Mixing Bowl, Cutting Board, Two Forks
Slow Cooker Chicken Mole and Rice Casserole
This hands-off casserole brings together tender chicken, fluffy rice, and the deep, savory flavor of mole. Cocoa, warm spices, and a little heat make the sauce rich without making it complicated.
It works well for a relaxed weeknight dinner when you want the slow cooker to do most of the work. The rice cooks right in the mole sauce, so each serving is hearty and easy to dish up.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup long-grain white rice, rinsed
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup tomato sauce
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons smooth peanut butter
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Add the chicken broth, tomato sauce, cocoa powder, peanut butter, chili powder, cumin, cinnamon, oregano, salt, black pepper, and cayenne to a bowl. Whisk until the mixture is smooth and the peanut butter is fully incorporated.
- Spread the rinsed rice evenly over the bottom of a 4- to 6-quart slow cooker. Scatter the chopped onion and minced garlic over the rice.
- Place the chicken thighs on top of the rice mixture. Pour the mole sauce evenly over the chicken and rice, making sure the rice is covered with liquid.
- Cover and cook on low for 3 to 4 hours, until the chicken is cooked through and the rice is tender. Avoid lifting the lid while it cooks, since releasing steam can slow the rice’s cooking.
- Transfer the chicken to a cutting board and shred it with two forks. Stir the rice and sauce in the slow cooker, then mix the shredded chicken back in. Stir in the lime juice and let the casserole rest, covered, for 5 minutes.
- Spoon into bowls and finish with the chopped cilantro.
Extra Tips
For the most even rice texture, spread it in a flat layer before adding the sauce and keep the slow cooker covered until the end. If the casserole seems a little saucy, let it stand for a few minutes before serving so the rice can absorb more of the mole.Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Mixing Bowl, Whisk, Cutting Board, Forks
Crockpot Beef Barbacoa and Cauliflower Rice Casserole
Tender, smoky barbacoa beef and cauliflower rice make this slow-cooker casserole a hearty dinner with a lighter base. The beef cooks in a tangy chipotle sauce, then gets shredded and layered with the rice and cheese.
It’s a hands-off option for busy evenings or casual family dinners. Add the cauliflower rice near the end so it stays tender without turning mushy.
Serves 4 people.
Ingredients
- 1½ pounds boneless beef chuck roast, cut into large chunks
- ½ cup beef broth
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups cauliflower rice, fresh or thawed and well drained
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Add the beef chunks to the slow cooker. In a small bowl, stir together the beef broth, lime juice, apple cider vinegar, chipotle peppers, adobo sauce, garlic, cumin, oregano, salt, and black pepper. Pour the mixture over the beef.
- Cover and cook on low until the beef is very tender and easy to pull apart. Transfer the beef to a plate, shred it with two forks, then return it to the slow cooker and stir it into the cooking liquid.
- Stir in the cauliflower rice until evenly mixed with the beef. Cover and cook on high until the cauliflower rice is tender, about 20 to 30 minutes.
- Sprinkle the Monterey Jack evenly over the casserole. Cover again until the cheese melts, then scatter the chopped cilantro over the top before serving.
Extra Tips
For a milder casserole, use one chipotle pepper and the same amount of adobo sauce. If using frozen cauliflower rice, thaw it completely and drain it well first to keep excess water from thinning the casserole. Serve straight from the slow cooker while the cheese is warm and melted.Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Small Bowl, Two Forks
Slow Cooker Vegetarian Chile Relleno Casserole
This hands-off casserole brings the flavors of chile rellenos to the slow cooker, with roasted poblano peppers, a savory egg mixture, and plenty of melted cheese. It makes a satisfying meat-free dinner without the fuss of stuffing and frying individual peppers.
Serve it for a weeknight meal or a relaxed weekend dinner. The center bakes up soft and custardy, while the poblano strips add a gentle smoky flavor and a little warmth.
Serves 4 people.
Ingredients
- 3 large poblano peppers
- 6 large eggs
- ½ cup whole milk
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- 1½ cups shredded Monterey Jack cheese, divided
- ½ cup shredded cheddar cheese
- ½ cup salsa, for serving
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Roast the poblano peppers under a broiler, turning them as needed, until their skins are blistered on all sides. Place them in a covered bowl for 10 minutes, then peel off the skins, remove the stems and seeds, and slice the peppers into strips.
- In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and cumin until smooth. Stir in 1 cup of the Monterey Jack and all of the cheddar.
- Lightly grease the inside of a 4- to 6-quart slow cooker. Arrange half of the poblano strips in an even layer, then pour over half of the egg mixture. Repeat with the remaining peppers and egg mixture.
- Cover and cook on low for 3 to 4 hours, until the center is set. Sprinkle the remaining ½ cup of Monterey Jack over the top during the last 20 minutes of cooking, then cover again until the cheese melts.
- Let the casserole rest for 10 minutes before slicing. Serve with salsa and chopped cilantro.
Extra Tips
For a milder casserole, remove all of the poblano seeds and inner ribs before slicing. If the slow cooker tends to hold moisture, place a clean kitchen towel under the lid to catch condensation, keeping the towel clear of the casserole. Refrigerate leftovers and reheat individual portions until hot.Course: Main Course Cuisine: Mexican Equipment: Slow Cooker, Broiler, Mixing Bowl, Whisk
