Slow Cooker Mexican Haystacks

We love haystacks – especially when there is a slow cooker involved! These make the perfect weeknight meal!

Serves: 4-6

Slow Cooker Mexican Haystacks

10 minPrep Time

4 hrCook Time

4 hr, 10 Total Time

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  • 1/2 package taco seasoning
  • 4 boneless skinless chicken breasts
  • 3 cups of your favorite salsa
  • Toppings:
  • 1 15 oz can of corn, drained
  • 1 15 oz can of black beans, rinsed and drained
  • 1 15 oz can of black olives, sliced
  • 1 red pepper, chopped
  • 1/2 cup of cheese
  • 1/4 cup of fat free sour cream


  1. Place chicken in slow cooker and sprinkle the taco seasoning on top of them. Then spoon the salsa over the chicken. Cook on high for 4 hours or low for 6-8. Shred meat and leave in crock pot on low until ready to serve.
  2. To make your "Mexican Haystack" place your chicken on top of rice.
  3. Then add your corn, black beans, olives, red peppers, cheese and sour cream.



73 cal


3 g


1 g


10 g
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11 Responses to “Slow Cooker Mexican Haystacks”

  1. My mom has something similar to this that we always called Mexican stack-up. Instead of chicken we used homemade beef chili that was made in the slow cooker. We also added crushed tortilla chips, tomatoes, jalapenos and avacado. Good stuff and simple to put together.

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