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. 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

Yield 4 Servings


  • 4 oz cream cheese
  • 1/2 cup sour cream
  • 1 cup salsa (I used Great Value Black Bean & Corn Salsa)
  • 1/2 red onion, chopped
  • 1-4 oz can diced green chilies
  • 1-15.25 oz can black beans, rinsed
  • 1 cup frozen corn kernels
  • 1 1/2 Tbsp Ranch Mix (or half a packet)
  • 1 1/2 Tbsp taco seasoning (half a packet)
  • 2 large chicken breasts
  • White Rice, prepared
  • Tortilla Chips
  • Shredded Cheese
  • Green Onion/Cilantro


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

Recipe Notes

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Crockpot Mexican Haystacks