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7 Top-Rated Slow Cooker Mexican Recipes

Making Mexican food just got a lot easier.

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A Few Slow Cooker Tips

1) Keep a lid on it. Removing the slow cooker's lid to check on your food lets heat escape and drives up the cooking time.

2) For safety's sake, use fully defrosted meat.

3) Low liquid is okay. The veggies in your soup and stew will release plenty as they're cooked.

Cooking for Cinco de Mayo?

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"Perfect meal for a cold evening." -- Gabby

Slow Cooker Chicken Taco Soup

"My go-to bean recipe." -- Claudia

Refried Beans Without The Refry

"Mmmmm...cheesy!" -- HOLLYJOLLY

Slow Cooker Enchiladas

"My wife puts this in her top 5." --RockyTrax

Slow Cooker Guisado Verde

"Just the right amount of hotness." --Tramamama

Mexican Style Shredded Pork

"A great way to feed a crowd." --SHARI2627

Slow Cooker Cilantro Lime Chicken

"Moist, tender, and flavorful." --101BUTTERFLY

Kris' Amazing Shredded Mexican Beef

Comments

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jello

Feb. 17, 2012 7:50 am

Why are a lot of these recipes for 8 and up servings?

haveaplan

Feb. 17, 2012 7:59 am

No shredded beef recipes?

Karla Cooks

Feb. 17, 2012 8:17 am

Jello, what I like about this site is that you can alter the # of servings, and the ingredients are recalculated. However, they aren't recalculated in the instructions.

krwatts

Feb. 17, 2012 9:41 am

I don't know why it says not to use frozen meat. I start with frozen meat all the time including roasts and I have never had the meat not cook through or have had to add much extra time to the cooking.

iheartangusandalice

Feb. 17, 2012 9:56 am

jello - I think it's because they are for a slow cooker... Which makes many servings.

ct76717

Feb. 17, 2012 10:52 am

You can change the serving size calculations by changing the 8 to 4 or 2 and hit calculate button

ct76717

Feb. 17, 2012 10:54 am

I would like to see diabetic exchanges and carbs listed

Anndy

Feb. 17, 2012 11:03 am

It would be very helpful to those of us who must watch the number of carbs we eat to see a listing of carbohydrate counts in recipes.

Julie

Feb. 17, 2012 11:36 am

I agree with DeFraga Ann- Those of us on low-carb diets would appreciate the carb counts in all recipes. Thank you, Julie

kerryboberry

Feb. 17, 2012 11:39 am

Mexican. yummmmmm.

amanda

Feb. 17, 2012 11:40 am

To krwatts: Generally you're not supposed to use frozen meat because it takes longer for it to come up to temperature and could allow bacteria to grow and make you sick. I also do it all the time, though. I don't plan ahead well enough to thaw a roast I'm going to cook in the crock pot.

Linda

Feb. 17, 2012 11:59 am

I wouldn't change the servings to 4 or 2 - simply as I don't think your results would be good, if the slow cooker isn't at least half-full.

Willow

Feb. 17, 2012 1:18 pm

Diabetic exchanges and carbs listed would be greatly appreciated.

Kay

Feb. 17, 2012 1:25 pm

Check under: "Nutritional Information" click on "+" sign and you get carb info and much more.

npete55

Feb. 17, 2012 2:15 pm

actually I use frozen meats all the time. Have had no problem..

Bonnie

Feb. 17, 2012 3:00 pm

I recently took a microbiology course in which we experimented with meats. The uncooked meat thawed in a microwave yielded far less bacteria than meats left in the frig to thaw or at room temperature. I don't have time to thaw any other way except the microwave so at least it gives me peace of mind to know I'm feeding my family the least amount of bacteria! Just thought I'd share!

Marauderer

Feb. 17, 2012 3:03 pm

Great looking Recipes, all of them, especially the Slow Cooker Chicken Taco Soup

SallyBeth

Feb. 17, 2012 3:48 pm

jello... because slow cookers are generally quite big so they generally hold a lot of servings.

Schultz8101

Feb. 17, 2012 4:08 pm

About the frozen meat... It isn't a worry about cooking through, It is a worry about how much time it spends in the unsafe bacterial growth zone. Since the heat up is so slow, you don't want to risk food poisoning. That's why they say not to use frozen meat.

maryann

Feb. 17, 2012 4:30 pm

Bonnie and Schultz8101 are right. The time between being unthawed and getting up to safe heat is very long in a crock pot and that is when the germs thrive. A microwave quickly and safely thaws the meat ready for the crock.

maryann

Feb. 17, 2012 4:35 pm

Excuse me,I meant thawed.

prestoneers

Feb. 17, 2012 6:51 pm

Love the Slow Cooker Chicken Taco Soup!

Vatzek

Feb. 17, 2012 6:59 pm

The slow cooker Chicken Taco is superb. I also added Hamburg. Yum







taco

jd fan

Feb. 17, 2012 8:22 pm

All recipes look good i do all the in my house. Going to try the slow cooker Enchiladas looks good and super easy

DGALER

Feb. 17, 2012 8:51 pm

Bacteria growth zone is between 40 degrees and 160 degrees. Bacteria grows expotentially per hour at those temps.

jennrobs6

Feb. 17, 2012 10:49 pm

because they are slow cooker, most slow cooker recipes are larger

lisa504

Feb. 18, 2012 5:13 am

I took a reviewer's suggestion to just ladle leftovers of big recipes like this into freezer bags or tupperwares and freeze them in individual servings to use later. Somehow they never stay in the freezer for too long...I did that with the Chicken Taco Soup and it was just as good, if not better, weeks later. Can't wait to try all these recipes!

Ann Cox

Feb. 18, 2012 5:17 am

I would like a good recipe for Barbacoa

Shelli T

Feb. 18, 2012 6:23 am

Jello - as with most crock pot meals, extra servings are for left overs. Don't you think these delicious recipes would taste better the next day...yum!

Abby's Mom

Feb. 18, 2012 7:19 am

@ lisa504 - Great idea! Thank you..

Sbyre888

Feb. 18, 2012 8:04 am

Recipe conversion is simple!!! to change from 8 to 4 servings, simply cut the numerator in half....or double the denominator.

Nana25

Feb. 18, 2012 10:00 am

To view the nutritional such as the # of Carbs that someone was looking for just do the following: (you do not have to print recipe). 1. Click on Print this recipe. 2. On left side of computer screen, under Print Options select the box for Nutrition Info. 3. Scroll to the bottom of recipe and you will see a Nutrition Information box.

Jrom0824

Feb. 18, 2012 10:02 am

The Pork Chalupa recipe is one of my favorites...have made it several times. Would make it more often if I had more than just my hubby and I living at home now. I made it early december last year, froze the leftovers, then served the rest of it at a get togther with friends before a concert at the beginning of this year, it was a BIG HIT with everyone!

TerriTheDiva

Feb. 18, 2012 11:06 am

Yes! Where are the shredded beef recipes? I searched the seven recipes only for that - no avail! Shredded beef makes the BEST tacos and since I don't live in Arizona any more can't get them that way.

Suzie

Feb. 18, 2012 3:41 pm

Haveaplan.....just substitute beef for any of the pork recipes. It will taste as good.

Zany

Feb. 18, 2012 3:44 pm

have you ever been able to make a "small" servings amount in a crock pot? Unless its a dip, I don't think so. Guess you would have to freeze leftovers and save for another night...

barbpango

Feb. 18, 2012 4:13 pm

In the heat of the moment extra company coming over! I have always for 40 years cooked frozen meat in crock or on the stove for spaghetti (no one has ever been sick) you leave it out to thaw for days thats when you get sick!

psyche@ns.sympatico.ca

Feb. 18, 2012 4:42 pm

I now live in Cheticamp, Nova Scotia - on the Cabot Trail - and thre are no, absolutely no Chinese, Indian or Mexican restaurants. There is an Acadian restaurant, but meat pie won't do it for me/ Thanks to the crock pot, this site and bottled and bagged spices...I am now a multi-national cook. It is great to be able to do more than spaghetti sauce. Lori

Cac1984

Feb. 18, 2012 6:16 pm

My guess would be all the recipes are for 8 and more servings cause they are slow cooker recipes! Ever tried to make something in a crockpot for less?!

Alex's Bubbe

Feb. 19, 2012 11:47 am

For some of the recipes can bake in oven instead of crochet, which would be better for frozen meat. If I forget to defrost I use my pressure cooker, so there is not a bacteria problem.

Alex's Bubbe

Feb. 19, 2012 11:49 am

Oops that should have been crockpot not crochet. :)

lainam11

Feb. 19, 2012 12:08 pm

jello- you can always freeze your left-overs (for up to 2 months)... this makes a healthy & cost effective homemade frozen dinner that you can reheat at any time.

cookin123

Feb. 20, 2012 9:38 am

My husband made the Taco Soup and it was delicious! As for crock pots, there are different sizes so maybe some of you should think of a smaller one if that would be better for you situation. Then cut the recipe in half and your on your way! I use the calculate button alot to change the number of servings and it works great! Then if needed I scan the directions after I print it and "by hand" make any changes I need to.

BPEK

Feb. 20, 2012 12:23 pm

Bacteria won't multiply in the colder temperatures of a refrigerator or freezer, or at temperatures hotter than 141°F. Where they thrive is between 41°F and 140°F, a region known as the "Food Temperature Danger Zone."

Chase's Grandma

Feb. 20, 2012 12:31 pm

@ Alex's Bubbe... as a crocheter, you had me wondering how crochet related to slow cooking... if I could find a way to combine the two, I would! At least slow cooking gives me more time to crochet... :)

O'Cahan 442

Feb. 20, 2012 12:48 pm

"keep a lid on it" Well, if you have a curious hubby like mine, it's impossible! I've instructed, entreated, begged and threatened him about not lifting the lid! Next will be duct tape!!

Sue

Feb. 20, 2012 4:46 pm

"Carb" info is displayed when you click the "+" button next to the words "Nutitional Information" -- located below the recipe.

Mary

Feb. 20, 2012 6:37 pm

Oh my goodness, Thank you Karla I seriously have been doing the adjusting myself which is a pain in the ***! Thank you so much for putting that out there!

PattyK

Feb. 25, 2012 10:07 am

Once it gets up to temp for a certain amount of time doesn't it kill any bacteria that have multiplied in the interim?

cindi6

Mar. 10, 2012 7:28 am

yes patty. the bacteria is killed once you cook it fully.

DMTarien

Mar. 20, 2012 10:22 pm

This is an AMAZING list. All the recipes are done well, and each one has some top rated, top tier tip comments. Aiya is growing her own peppers, tomatoes, and cilantro (amongst other things), so looking for good recipes containing them. These have everything you need, if you are a novice wanting to do some mexi~style cookin', or a master chef looking for new ideas or inspiration.

SLICKENUF

Apr. 14, 2012 9:33 pm

Like Krwatts I have cooked a lot of frozen meat in the crock pot. The meat has always come out cooked. Where did they come up with this urban legend?

Lakedarlimg

Apr. 17, 2012 2:41 pm

I have three crockpots - all different sizes. As we are empty nesters, the 1.5 quart size is PERFECT for two! Also good for party dips, small snack size meat balls, etc. The two quart works for soups or 4 people, and the five quart can handle a crowd, stew a chicken, or whatever. I'm cooking beef stew for two in the little guy right now - perfect! Just scaled back the recipe.

~*ArmyWifeyDebbie*~

May 2, 2012 10:30 pm

I am a busy track mom and these recipes are great healthy meals for my kids! Thank you for helping me fall into that fast food after practice rut!

~*ArmyWifeyDebbie*~

May 2, 2012 10:31 pm

oops- not fall into,lol

Ame4d

May 5, 2012 5:32 am

These recipes, even though they're pseudo Mexican, are very good. I especially like the cilantro lime chicken! And they're easier to make than some authentic Mexican dishes.

Sweet Caroline

May 5, 2012 5:35 am

Thank all of you who spoke about slow cooking without thawing the roasts first. I never thought you could do that, but I sure will give it a try now.

vieja47

May 5, 2012 11:03 am

Not an urban legend, Slickenuf. Not at all. I own a restaurant and have attended food safety courses. The reason some of you haven't gotten sick is because you have a healthy immune system that can fight off the bacteria (it's always present in meats, they just multiply exponentially in the 40-160 temp zone; all food left at those temps longer than 2 hours should absolutely be trashed). But the elderly, children, and those of us with compromised immune systems (like me with my asthma and other health issues) need to be vigilant about food safety.

vieja47

May 5, 2012 11:06 am

Oh, also, remember too it depends on how thick the frozen foods are as to whether they come to temp (above 165) in time (2 hours). If you have a cooking thermometer, try temping the frozen meat in the thick part throughout the cooking process one time. That will tell you if your crockpot and recipes are safe or not. And seriously, what's so difficult about defrosting the meat most of the way in the microwave before you toss it in the crockpot? That's what I do.

lisa504

May 6, 2012 1:30 pm

It just naturally seems gross to let meat sit at a not-too-low and not-too-high temperature for too long. Plus, a lot of dishes come out more flavorful if the meat is browned first- can't really do that if it's frozen. Browning takes only a few minutes, so it doesn't negate the purpose of using a crockpot. But I can definitely understand a busy mom or dad not wanting to thaw chicken in the microwave, then brown it, then put it in the crockpot. Also, if bacteria has been allowed to grow "exponentially", but the meat evenually reaches a high enough, prolonged temp., why wouldn't it be killed and therefore rendered harmless?

Dank_Tonic

May 14, 2012 10:40 am

Jello, have you ever seen a Mexican family that is less than 8 people! ha ha ha

gramluv1

Jun. 9, 2012 12:53 am

i have been doing both for my family for over 28yrs and not one has gotten ill. by both i mean letting it thaw on the counter for a couple of hours it remains cold even and then putting in the crock pot or placing the frozen meat right in the crock pot and letting it cook on low usually for a long period. and as lisa says the bacteria really should be killed by the time it is eaten and i think a meat thermometer could confirm that also.

BhTheEggMan

Mar. 5, 2013 10:51 pm

krwatts, not using frozen meat in a slow cooker is a food handling safety thing. Especially if the cooker is on low. The meat stays in the 'danger zone' temp. for too long to be considered safe for people to eat.

chickadee

Mar. 6, 2013 3:11 am

In the instructions that came with my slow cooker, it says to cook frozen meats on high instead of on low for safety reasons. Some models also come with an "automatic" setting that cooks the meat on high until it reaches a certain temperature and then drops the setting down to low automatically. My slow cooker cooks hotter than some I have had in the past, and I have had no issues whatsoever with using meat straight from the freezer. As a side note, I've never been pleased with microwave thawing results. Some parts of the meat always end up getting "cooked" in the process, and it seems to toughen the meat. It may just be my microwave, but after several tries, I gave up on thawing meat that way.

Deeli

Mar. 6, 2013 5:14 am

For those here writing about it being safe to cook frozen meat in a crockpot thinking it's okay to do because you've never had a problem before (or one person here writing that it is an urban legend)please know you'll be sorry if you learn the hard way by getting sick like I did :-( According to the United States Department of Agriculture (USDA) Food Safety and Inspection Service: "Do not cook frozen chicken or beef in a slow cooker or in the microwave; thaw it before cooking. However, chicken and beef can be cooked from the frozen state in the oven or on the stove."

CookinAce

Mar. 7, 2013 4:48 pm

Because that's what and how you cook in a slow cooker

jequick

Mar. 9, 2013 12:38 pm

@haveaplan - If you want a good slow cooker shredded beef recipe, here is one that I really like. 

http://allrecipes.com/Recipe/No-Fuss-Shredded-Beef-Tacos/Detail.aspx?ms=1&prop25=104893140&prop26=DailyDish&prop27=2013-02-04&prop28=DailyRecipe&prop29=FullRecipe&me=1

jequick

Mar. 9, 2013 12:39 pm

Pardon the weird link. I don't know why it pasted that way.

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