Chicken Mexican Haystacks are a delicious tex-mex twist with chicken, beans, corn, and a creamy sauce that cooks in the slow cooker all day. Serve it haystack style with Fritos corn chips, rice, and all the toppings. Everyone will love making their own!
Put chicken breasts into the slow cooker. Add the beans, tomatoes, and corn.
In a blender combine all ingredients for the creamy sauce and blend until smooth and combined.
Pour into the slow cooker and mix everything together. Cover with lid and cook on low for 6-7 hours or until chicken is tender and can easily shred.
Take the chicken out and shred it. Add it back into the slow cooker and mix everything together. Serve it haystack style with Fritos corn chips, rice, and toppings of your choice. You can also keep this on the warm setting until ready to serve.
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Notes
NUTRITION INFORMATION : Included nutritional information is for 1/2 cup Fritos corn chips, 1/2 cup cooked white rice, and 1 cup of the chicken mixture from the slow cooker. It does include additional toppings. CHICKEN BROTH : I use a can of reduced-sodium chicken broth but you can use regular chicken broth as well if wanted. CHICKEN : If the chicken breast you are using are really big (like the larger sized Costco or Sam's Club) then using 3 of them will be fine. For normal chicken breasts that you get in the grocery store, you will need 4 of them. Want it spicy? Use a can of hot green chilies. A packet of spicy taco seasoning. Add some chili powder or cayenne red pepper. Top the haystacks with jalapeños or hot salsa. You can use light cream cheese and/or light sour cream in this recipe if you prefer.This recipe has been republished in May 2021 with better and more helpful text along with new pictures and a video for the recipe. No changes to the recipe were made.