15+ Crockpot Mexican Food Recipes for Effortless Deliciousness

Mexican cuisine is loved worldwide for its bold flavors, vibrant colors, and versatile ingredients. 

From tangy salsas to rich, slow-cooked meats, these dishes are packed with personality and warmth. 

But what if you could enjoy all the deliciousness of Mexican food with minimal effort? 

That’s where your crockpot comes in! 

Slow cookers make it easy to recreate your favorite Mexican recipes, letting you toss in the ingredients, set it, and forget it while the flavors meld together into mouthwatering perfection.

Whether you’re planning for a busy weeknight, prepping for a party, or simply craving comfort food with a bit of spice, these 15+ crockpot Mexican food recipes have got you covered. 

From tender carnitas to zesty enchiladas, these recipes will bring the authentic tastes of Mexico to your kitchen with ease. 

Let’s dive into these slow cooker favorites that will make your meals stress-free and flavor-packed!

15+ Crockpot Mexican Food Recipes for Effortless Deliciousness

With these 15+ crockpot Mexican food recipes, creating restaurant-quality meals at home has never been easier. 

Whether you’re a fan of spicy fajitas, hearty soups, or tender pulled pork, there’s something for everyone in this list. 

The beauty of the slow cooker is its ability to bring out deep, rich flavors while you go about your day, so you can enjoy a delicious dinner without hovering over the stove.

Slow Cooker Chicken Tacos

Chicken tacos are a staple in Mexican cuisine, loved for their simplicity and versatility. This crockpot version takes the guesswork out of cooking and guarantees tender, juicy chicken infused with vibrant Mexican flavors. Perfect for a busy weeknight dinner or a casual gathering, these tacos are both delicious and effortless to make. The slow cooking process allows the spices to fully penetrate the chicken, resulting in a flavor-packed filling ready to be wrapped in soft tortillas.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet of taco seasoning
• 1 cup salsa (mild, medium, or hot based on preference)
• ½ cup chicken broth
• 1 small onion, diced
• 1 teaspoon garlic powder
• Juice of 1 lime
• Optional toppings: shredded lettuce, diced tomatoes, guacamole, shredded cheese, sour cream
• Soft or hard taco shells

Instructions:

1. Place the chicken breasts in the crockpot.
2. Sprinkle the taco seasoning, garlic powder, and diced onions evenly over the chicken.
3. Pour salsa and chicken broth over the chicken.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.
5. Shred the chicken with two forks and stir in the lime juice.
6. Serve the shredded chicken in taco shells and top with your favorite taco toppings.

This slow cooker chicken taco recipe is a lifesaver on busy days. The chicken comes out incredibly flavorful and tender, making it easy to shred and serve. Pair with your favorite taco toppings, and you’ve got a meal that’s sure to be a hit with everyone at the table. Plus, leftovers can be used for burrito bowls, quesadillas, or even salads the next day!

Crockpot Beef Barbacoa

Beef barbacoa is a flavorful, slow-cooked Mexican dish traditionally made by steaming the meat until it’s tender and full of rich, smoky flavors. This crockpot version simplifies the cooking process while still delivering the deep, robust flavors that make barbacoa such a favorite. The beef cooks low and slow in a blend of spices, chipotle peppers, and adobo sauce, making it perfect for tacos, burritos, or bowls.

Ingredients:

• 3 lbs beef chuck roast, trimmed and cut into chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 2-3 chipotle peppers in adobo sauce
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• ¼ cup apple cider vinegar
• 1 cup beef broth
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Place the beef in the crockpot.
2. Add onions, garlic, cumin, oregano, paprika, salt, and pepper.
3. Add the chipotle peppers and vinegar.
4. Pour in the beef broth and stir everything together.
5. Cover and cook on low for 8 hours, or until the beef is tender and easily shredded.
6. Once the beef is fully cooked, shred it with two forks and stir in the lime juice.
7. Serve with tortillas, rice, or over a salad, and garnish with fresh cilantro.

Crockpot beef barbacoa is a flavorful and versatile dish that’s perfect for feeding a crowd or meal prepping for the week. The rich, smoky flavors of the chipotle peppers pair perfectly with the tender beef, making it ideal for tacos, burritos, or even nachos. The leftovers taste even better the next day, so don’t be afraid to make a big batch!

Slow Cooker Carnitas

Carnitas, which means “little meats” in Spanish, is a classic Mexican dish made by slow-cooking pork until it’s tender enough to shred, then crisping it up to create a delicious contrast of textures. This crockpot carnitas recipe takes the stress out of the process by letting the pork cook low and slow in a flavorful broth, yielding perfectly tender meat every time. It’s a fantastic filling for tacos, burritos, or even a Mexican-inspired sandwich.

Ingredients:

• 4 lbs pork shoulder (pork butt), trimmed and cut into large chunks
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 orange, juiced
• 1 lime, juiced
• 1 cup chicken broth
• Fresh cilantro, for garnish

Instructions:

1. Place the pork chunks into the crockpot.
2. Add the onion, garlic, cumin, oregano, chili powder, paprika, salt, and pepper over the pork.
3. Pour in the orange juice, lime juice, and chicken broth.
4. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is tender and falling apart.
5. Shred the pork with two forks and spread it out on a baking sheet.
6. Broil the shredded pork for 3-5 minutes until crispy on the edges.
7. Serve the crispy carnitas in tortillas, garnished with fresh cilantro.

These crockpot carnitas are an easy way to enjoy authentic, tender, and crispy pork without all the fuss. The slow-cooked pork develops deep, rich flavors while the broiling step adds the perfect crunch to each bite. Whether you serve it in tacos, burritos, or on top of nachos, this recipe will bring the taste of Mexico to your kitchen with minimal effort!

Slow Cooker Enchilada Casserole

If you love the taste of enchiladas but don’t want to spend time rolling them, this slow cooker enchilada casserole is the perfect solution. All the delicious layers of tortillas, cheese, and flavorful beef filling come together easily in the crockpot, making this a fuss-free dinner option. The dish has all the traditional flavors of enchiladas—rich tomato sauce, seasoned meat, and gooey cheese—but in a convenient casserole format.

Ingredients:

• 1 lb ground beef (or ground turkey)
• 1 packet of taco seasoning
• 1 onion, diced
• 2 cups enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 2 cups shredded cheddar cheese
• 8 small corn tortillas, cut into strips
• Optional toppings: sour cream, diced avocado, chopped cilantro, jalapeños

Instructions:

1. In a skillet, brown the ground beef with the diced onions over medium heat. Once cooked, drain excess fat and stir in taco seasoning.
2. In the crockpot, spread a thin layer of enchilada sauce.
3. Layer tortilla strips, seasoned beef, black beans, diced tomatoes, and cheese.
4. Repeat the layers until all the ingredients are used, finishing with cheese on top.
5. Cover and cook on low for 4-5 hours.
6. Serve warm, topped with sour cream, avocado, cilantro, or jalapeños as desired.

This slow cooker enchilada casserole is a delicious, family-friendly meal that combines all the flavors of enchiladas without the hassle of rolling each one. The layers of tortillas, meat, beans, and cheese create a comforting and flavorful dish perfect for a weeknight dinner. Plus, it’s versatile—swap the beef for chicken or keep it vegetarian with extra beans and veggies!

Crockpot Pork Pozole

Pozole is a traditional Mexican stew made with hominy and meat, typically pork. This crockpot version simplifies the process, allowing the rich, hearty flavors to develop over hours of slow cooking. The result is a comforting and deeply flavorful dish perfect for any occasion. Serve it with a variety of garnishes like shredded lettuce, radishes, and lime to add freshness and texture to each bowl.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 4 cups chicken broth
• 2 cans (15 oz each) white hominy, drained and rinsed
• 1 can (15 oz) red enchilada sauce
• Salt and pepper, to taste
• Garnishes: shredded lettuce, sliced radishes, lime wedges, chopped cilantro

Instructions:

1. Place the pork, onion, garlic, cumin, chili powder, and oregano into the crockpot.
2. Add chicken broth, enchilada sauce, and hominy.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the pork is tender.
4. Shred the pork in the crockpot and season with salt and pepper to taste.
5. Serve in bowls with your choice of garnishes.

Crockpot pork pozole is a warming, soul-satisfying dish that brings the authentic taste of Mexico into your home. The tender pork combined with the hearty hominy makes for a stew that’s perfect for cool evenings or special gatherings. The variety of fresh garnishes allows each person to customize their bowl to their liking, making it a fun and interactive meal!

Slow Cooker Mexican Black Bean Soup

This slow cooker Mexican black bean soup is the perfect comfort food, packed with protein, fiber, and delicious Mexican spices. It’s an excellent option for a vegetarian or vegan meal, and the best part is how easy it is to throw together. The soup is hearty, filling, and loaded with flavors, making it an ideal dish for lunch or dinner on a chilly day. Plus, the slow cooking process allows the beans and spices to meld together beautifully.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 small onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• Juice of 1 lime
• Salt and pepper, to taste
• Optional toppings: avocado, cilantro, tortilla chips, sour cream

Instructions:

1. Place black beans, diced tomatoes, onion, bell pepper, garlic, cumin, chili powder, and smoked paprika into the crockpot.
2. Pour in the vegetable broth and stir to combine.
3. Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
4. Blend half of the soup with an immersion blender for a thicker texture, or leave it chunky if you prefer.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Serve hot, topped with avocado, cilantro, and tortilla chips.

This crockpot Mexican black bean soup is a fantastic, hearty option for those seeking a meatless meal that doesn’t skimp on flavor. The combination of black beans, smoky spices, and fresh toppings makes this soup a crowd-pleaser. Whether you’re looking for a healthy, comforting meal or something to warm you up, this black bean soup is a simple, delicious solution.

Slow Cooker Beef Fajitas

Fajitas are a classic Mexican dish known for their sizzling mix of seasoned meat and vegetables. This slow cooker version of beef fajitas brings all the same delicious flavors to your kitchen without the hassle of standing over a stove. The beef cooks slowly, becoming melt-in-your-mouth tender and absorbing all the savory spices and flavors from the peppers and onions. Serve with tortillas and your favorite toppings for a fun, flavorful meal that’s perfect for a busy night or a casual get-together.

Ingredients:

• 2 lbs flank steak or skirt steak, thinly sliced
• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 1 packet fajita seasoning
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Juice of 2 limes
• ½ cup beef broth
• Tortillas, for serving
• Optional toppings: sour cream, guacamole, salsa, shredded cheese

Instructions:

1. Place sliced beef, bell peppers, and onions into the crockpot.
2. Sprinkle fajita seasoning, garlic, cumin, chili powder, and smoked paprika over the top.
3. Pour in the lime juice and beef broth, and stir to combine.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.
5. Serve the fajita mixture in warm tortillas with your choice of toppings.

These slow cooker beef fajitas are a fuss-free way to enjoy the vibrant flavors of Mexican cuisine at home. The slow-cooked beef is incredibly tender, and the mix of peppers and onions adds a wonderful sweetness and crunch. Whether you’re preparing dinner for the family or hosting a taco night, these fajitas are sure to impress. Customize them with your favorite toppings and enjoy a satisfying, flavorful meal!

Crockpot Chicken Tortilla Soup

Chicken tortilla soup is a comforting, flavorful Mexican dish that combines the richness of a tomato-based broth with tender chicken, beans, corn, and a variety of toppings. This slow cooker version makes it easy to prepare, allowing the ingredients to simmer together for hours to create a delicious, hearty soup. Topped with crispy tortilla strips, avocado, cheese, and a squeeze of lime, this soup is perfect for cold days or when you’re craving something warm and satisfying.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes with green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Juice of 1 lime
• Salt and pepper, to taste
• Tortilla strips, for topping
• Optional toppings: avocado, shredded cheese, sour cream, cilantro

Instructions:

1. Place chicken breasts, onion, garlic, tomatoes, black beans, and corn into the crockpot.
2. Add the chili powder, cumin, and smoked paprika.
3. Pour in the chicken broth, and stir everything together.
4. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked.
5. Remove the chicken, shred it with two forks, and return it to the soup.
6. Stir in the lime juice and season with salt and pepper to taste.
7. Serve hot, topped with crispy tortilla strips and other toppings of your choice.

Crockpot chicken tortilla soup is an easy and delicious way to enjoy the bold flavors of Mexican cuisine with minimal effort. The slow cooking process allows the chicken to become tender and the spices to meld together, creating a rich and flavorful broth. Topped with crispy tortilla strips and fresh garnishes, this soup is sure to become a favorite in your household. It’s hearty, filling, and perfect for a cozy night in!

Slow Cooker Pork Tinga

Pork tinga is a traditional Mexican dish made from shredded pork simmered in a smoky, spicy chipotle-tomato sauce. This crockpot version simplifies the process while still delivering authentic flavors. The slow cooking allows the pork to become incredibly tender, absorbing the tangy and smoky notes of the sauce. Serve it over rice, in tacos, or on tostadas for a satisfying meal that brings the flavors of Mexico to your kitchen.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 2-3 chipotle peppers in adobo sauce, chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup chicken broth
• Salt and pepper, to taste
• Corn tortillas or tostadas, for serving
• Optional toppings: avocado, cilantro, crumbled queso fresco, lime wedges

Instructions:

1. Place pork, onions, and garlic in the crockpot.
2. In a separate bowl, mix together diced tomatoes, chipotle peppers, tomato paste, cumin, oregano, and chicken broth.
3. Pour the tomato-chipotle mixture over the pork and stir to coat.
4. Cover and cook on low for 8 hours, or on high for 4-5 hours, until the pork is tender and easy to shred.
5. Shred the pork with two forks, then stir it back into the sauce.
6. Serve over rice, in tortillas, or on tostadas with your choice of toppings.

Slow cooker pork tinga is a delicious, smoky, and spicy dish that will transport you straight to Mexico. The combination of chipotle peppers and tomatoes creates a rich, flavorful sauce that complements the tender shredded pork perfectly. Whether you serve it in tacos, on tostadas, or as part of a rice bowl, this dish is versatile and full of flavor. It’s a perfect way to spice up your weeknight meals with minimal effort!

Slow Cooker Chicken Mole

Mole is one of Mexico’s most famous and flavorful sauces, combining a unique blend of spices, chiles, and chocolate to create a rich, complex taste. This slow cooker version of chicken mole simplifies the traditionally labor-intensive dish without sacrificing its bold and deep flavors. The chicken becomes tender and absorbs the essence of the mole sauce, resulting in a delightful meal that pairs beautifully with rice or tortillas.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 2 tablespoons cocoa powder
• 1 tablespoon peanut butter
• 2-3 dried ancho chiles, seeds removed and chopped
• 1 tablespoon ground cumin
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• 1 cup chicken broth
• 1 tablespoon honey
• Salt and pepper, to taste
• Sesame seeds, for garnish
• Tortillas or rice, for serving

Instructions:

1. Place the chicken thighs, onion, and garlic in the crockpot.
2. In a separate bowl, mix together diced tomatoes, cocoa powder, peanut butter, chopped ancho chiles, cumin, cinnamon, cloves, and chicken broth.
3. Pour the sauce over the chicken in the crockpot.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender.
5. Remove the chicken and shred it, then return it to the sauce.
6. Stir in honey and season with salt and pepper to taste.
7. Serve with tortillas or over rice, garnished with sesame seeds.

This slow cooker chicken mole brings the rich, earthy flavors of traditional Mexican mole into your home with minimal effort. The combination of chocolate, spices, and chiles creates a luxurious sauce that clings to the tender chicken, making each bite a celebration of flavor. Serve it with rice or tortillas for a comforting and satisfying meal that’s sure to impress.

Crockpot Green Chile Pork

Green chile pork, also known as chile verde, is a beloved dish in Mexican cuisine, featuring tender chunks of pork cooked in a tangy, slightly spicy tomatillo and green chile sauce. This slow cooker version allows the pork to become incredibly tender as it simmers all day, soaking up the bold flavors of the green chiles and tomatillos. It’s perfect for serving in tacos, burritos, or over rice for a comforting, flavorful meal.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced green chiles
• 1 lb tomatillos, husked and chopped
• 1 jalapeño, chopped (optional, for extra spice)
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• 1 cup chicken broth
• Juice of 1 lime
• Salt and pepper, to taste
• Cilantro, for garnish
• Tortillas or rice, for serving

Instructions:

1. Place the pork, onion, garlic, green chiles, tomatillos, and jalapeño (if using) into the crockpot.
2. Sprinkle cumin and oregano over the mixture.
3. Pour in the chicken broth and stir everything together.
4. Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the pork is tender and falls apart easily.
5. Shred the pork and stir in the lime juice. Season with salt and pepper to taste.
6. Serve with tortillas or over rice, garnished with fresh cilantro.

Crockpot green chile pork is a zesty, comforting dish that brings the flavors of Mexico to your table with ease. The slow cooking process allows the pork to become melt-in-your-mouth tender, while the green chiles and tomatillos create a vibrant, slightly tangy sauce. Whether you serve it in tacos, burritos, or as a main dish over rice, this chile verde is sure to be a hit with your family and friends.

Slow Cooker Mexican Pulled Chicken

Mexican pulled chicken is a versatile and flavorful dish that can be used in tacos, burritos, enchiladas, or even as a topping for nachos. This slow cooker version makes it easy to prepare, with the chicken slowly simmering in a tomato and spice sauce until it’s fall-apart tender. The blend of cumin, chili powder, and garlic gives the chicken a rich, savory taste, perfect for any Mexican-inspired meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• ½ cup chicken broth
• Juice of 1 lime
• Salt and pepper, to taste
• Tortillas, rice, or tortilla chips, for serving
• Optional toppings: shredded cheese, sour cream, avocado, cilantro

Instructions:

1. Place chicken breasts, onion, and garlic into the crockpot.
2. In a bowl, mix diced tomatoes, chili powder, cumin, smoked paprika, oregano, and chicken broth.
3. Pour the sauce over the chicken in the crockpot.
4. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender.
5. Shred the chicken with two forks, then stir in lime juice and season with salt and pepper to taste.
6. Serve with tortillas, rice, or tortilla chips, and add your favorite toppings.

This slow cooker Mexican pulled chicken is a must-have recipe for anyone who loves Mexican flavors and easy meal prep. The chicken comes out incredibly juicy and flavorful, making it a perfect filling for tacos, enchiladas, or even as a protein topping for nachos. With minimal effort, you can enjoy a delicious, crowd-pleasing meal that can be customized with your favorite toppings.

Slow Cooker Carnitas

Carnitas, or “little meats,” is a traditional Mexican dish made by slowly cooking pork until it’s fall-apart tender, then crisping it up for a deliciously rich and flavorful bite. This slow cooker version simplifies the process, allowing the pork to cook low and slow all day while absorbing the flavors of citrus, garlic, and spices. The result is juicy, melt-in-your-mouth pork that can be used for tacos, burritos, or bowls, and finished with a quick crisp in the oven or on the stovetop.

Ingredients:

• 4 lbs pork shoulder (pork butt), cut into chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1 teaspoon smoked paprika
• Juice of 2 oranges
• Juice of 2 limes
• 1 cup chicken broth
• Salt and pepper, to taste
• Optional toppings: diced onions, cilantro, lime wedges
• Tortillas, for serving

Instructions:

1. Place the pork, onion, and garlic into the crockpot.
2. Sprinkle cumin, oregano, and smoked paprika over the pork, then pour in the orange and lime juices, and chicken broth.
3. Stir to combine, making sure the pork is well-coated with the seasonings and liquids.
4. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is tender and easily shredded.
5. Once cooked, shred the pork and transfer it to a baking sheet. Broil in the oven for 5-10 minutes to crisp up the edges, or pan-fry it in a skillet.
6. Serve in tortillas with your favorite toppings.

Slow cooker carnitas is a simple yet incredibly flavorful dish that will take your tacos to the next level. The pork becomes melt-in-your-mouth tender after slow cooking, and the quick crisping step adds texture and depth. Serve with fresh toppings like cilantro and lime for a burst of brightness, and enjoy this versatile dish in tacos, burritos, or on its own.

Crockpot Mexican Quinoa Casserole

Looking for a healthy, plant-based meal with Mexican flair? This crockpot Mexican quinoa casserole is a great option. Packed with protein-rich quinoa, beans, vegetables, and Mexican spices, this dish is both satisfying and nutritious. It’s perfect for a meatless Monday or a light, healthy dinner any day of the week. With minimal prep, the quinoa cooks in the crockpot, soaking up the flavors of the tomatoes, spices, and broth for a hearty, one-pot meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup frozen corn
• 1 bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 cups vegetable broth
• 1 cup shredded cheese (optional)
• Cilantro, avocado, and lime wedges, for garnish

Instructions:

1. Place quinoa, black beans, tomatoes, corn, bell pepper, onion, and garlic into the crockpot.
2. Sprinkle chili powder, cumin, and smoked paprika over the top.
3. Pour in the vegetable broth and stir to combine.
4. Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the quinoa is tender and the liquid is absorbed.
5. If using, sprinkle shredded cheese over the casserole during the last 15 minutes of cooking.
6. Serve with cilantro, avocado, and lime wedges for garnish.

Crockpot Mexican quinoa casserole is a wholesome and hearty dish that’s perfect for a busy weeknight. The quinoa absorbs the rich Mexican spices, creating a filling, protein-packed meal that’s both flavorful and satisfying. Whether you top it with cheese or keep it vegan, this casserole is a nutritious and easy way to enjoy Mexican flavors without much effort.

Slow Cooker Mexican Stuffed Peppers

Mexican stuffed peppers are a colorful, flavorful dish that combines the richness of ground meat, rice, beans, and cheese with the sweetness of bell peppers. This slow cooker version makes it even easier to prepare, as the peppers slowly cook until tender, soaking up the delicious flavors of the filling. Whether you use ground beef, chicken, or turkey, these stuffed peppers are a healthy, well-balanced meal perfect for any night of the week.

Ingredients:

• 6 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef (or ground turkey)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked rice
• 1 can (15 oz) diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 cup chicken broth
• Cilantro, sour cream, and avocado, for garnish

Instructions:

1. In a skillet, brown the ground beef with diced onions and garlic. Drain any excess fat.
2. In a large bowl, combine the cooked meat, black beans, rice, diced tomatoes, chili powder, cumin, and oregano.
3. Stuff each bell pepper with the filling mixture and place them upright in the crockpot.
4. Pour the chicken broth into the crockpot, around the peppers (not over them).
5. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the peppers are tender.
6. During the last 30 minutes of cooking, sprinkle cheese over the top of each stuffed pepper.
7. Serve with garnishes such as cilantro, sour cream, and avocado.

Slow cooker Mexican stuffed peppers are a delicious, healthy, and colorful way to enjoy a complete meal in one dish. The bell peppers soften and take on the rich flavors of the seasoned meat and rice mixture, while the melted cheese adds a touch of indulgence. These stuffed peppers are easy to customize with your favorite toppings and make a great option for a weeknight dinner or meal prep!