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Crockpot Mexican Haystacks

ByAmber Brady On Updated
3 Comments

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Recipe
4.67 from 3 ratings
Crockpot Mexican Haystacks

I found a couple different versions of this dish & decided to kind of combine some of the flavors from the two. I love the idea of Mexican Haystacks! These did not disappoint! It is creamy & packed with flavor & texture.

Crockpot Mexican Haystacks

It makes a LOT for our little family, so sadly we might not make it again for a while, unless we invite some friends over to help share in the goodness, but it is great for bigger families & or a potluck. Did I mention this is made in a crockpot? How easy is that? Can’t get any better!

Crockpot Mexican Haystacks
4.67 from 3 ratings

Crockpot Mexican Haystacks

Created by Amber Brady
Yields4 Servings

Ingredients

  • 4 oz cream cheese
  • ½ cup sour cream
  • 1 cup salsa, (I used Great Value 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, (half a packet)
  • 2 large chicken breasts
  • White Rice, prepared
  • Tortilla Chips
  • Shredded Cheese
  • Green Onion/Cilantro

Instructions
 

  • Combine first 9 ingredients in a crock pot. Add chicken. Cook on low for 4-6 hours (or high 2-4 hours.)
  • Remove chicken, shred & return to pot with sauce mixture.
  • Serve over rice with tortilla chips, cheese, green onion, cilantro, olives, or whatever other toppings you desire.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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I’m a culinary graduate, professional baker, and a true dessert enthusiast. I’m here to guide you through step-by-step recipes that will help you master the art of baking and create mouthwatering desserts.

4.67 from 3 votes (3 ratings without comment)

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3 Comments

  1. Pingback: Cinco de Mayo Recipes | Culinary Mamas

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