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Creamy Crockpot Mexican Chicken THM E

This creamy Mexican chicken is a trim healthy mama e recipe, this means that it is low in fat but has carbs in it. I use one can of each, drained and rinsed black beans and corn. I served mine over Mexican quinoa. You can serve yours over brown rice, spaghetti squash, cauliflower rice, whatever sounds good. One of my teens ate his in tortillas, he isn’t a fan of quinoa. I didn’t mind, he still liked it and said it was good.

Right now I not only need easy, I need recipes that aren’t going to heat up my house either. Crockpot recipes are the way to go. I love my instant pot, don”t get me wrong, but putting ingredients in a crcokpot in the morning or the night before) and letting it cook on low all day. This recipe uses ingredients that are kept in your pantry, so you can make this whenever the mood strikes you. Top this bowl with cilantro, pickled or fresh jalapenos, green onions, diced tomatoes, salsa, whatever Mexican e toppings sound good.

Here is my tip on how to get flavor into your trim healthy mama e meals without adding fat. I cook my onion and garlic in broth. This will give you that cooked onion without any fat. I think the term is water saute. I cooked my onion until soft, adding some salt and the same seasonings I added to my chicken dish and then added the extra water and quinoa. The quinoa came out with a nice bit of flavor and added to the chicken dish without being bland or too strong. Try this the next time you want some more flavor in a trim healthy mama e meal.

THM E Creamy Mexican Chicken


  • Crockpot


  • 2 Lb Boneless, skinless, Chicken Breasts
  • 15 oz Canned Black Beans
  • 15 oz Canned Corn
  • 10 oz Can Diced Tomatoes with Green Chilies
  • 1 t Salt
  • 1/2 t Black Pepper
  • 1/2 Med Red Onion, diced
  • 1 t Onion Powder
  • 1 t Garlic Powder
  • 2 t Chili Powder
  • 1 t Ground Cumin
  • 4 oz 1/3 Less Fat Cream Cheese

Toppings: Cilantro, pickled or fresh diced jalapenos, salsa, diced tomatoes, diced green onions, etc

  • Whatever you want to serve this on top of


  • Season chicken breasts and place in your crockpot.
  • Top with diced onion, beans, corn, and diced tomatoes with green chilies.
  • Cover and cook on low 6-8 hours.
  • Take chicken out and shred preferred way. Add the cream cheese to the crockpot. Stir until melted.
  • Place your base in your bowl.
  • Add your chicken mixture on top.
  • Top with desired toppings.

2 Responses to “Creamy Crockpot Mexican Chicken THM E

  • This looks amazing! Have you ever tried this with anything else? Shrimp…low-fat pork roast?

    • Jennifer Overstreet
      3 years ago

      I haven’t but I think it sounds amazing!! If you try it, let me know how it turns out.

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