Description
Creamy, comforting Crock Pot Fiesta Chicken made with tender shredded chicken, black beans, corn, tomatoes, and cream cheese. This easy slow cooker dinner is perfect for busy weeknights and feeds the whole family with minimal effort.
Ingredients
2 lbs boneless, skinless chicken breasts
1 cup yellow onion, diced
1 packet ranch seasoning mix
1 tablespoon taco seasoning
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can whole-kernel corn, not drained
1 (14.5 oz) can diced tomatoes, not drained
1 (4 oz) can diced green chilies, drained
1 teaspoon black pepper
2 teaspoons minced garlic
8 oz cream cheese
Instructions
Add the diced onion to the bottom of a 6-quart crock pot.
Place the chicken breasts on top of the onion.
Sprinkle the ranch seasoning and taco seasoning evenly over the chicken.
Add the black beans, corn (with liquid), diced tomatoes (with liquid), green chilies, black pepper, and garlic on top.
Place the cream cheese on top of everything. Do not stir.
Cover and cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the chicken is cooked through.
Shred the chicken directly in the crock pot using two forks and stir until creamy and well combined.
Serve warm over rice, in tortillas, or on nachos.
Notes
For extra heat, add cayenne pepper or diced jalapeños.
If the sauce is too thick, stir in a splash of chicken broth or milk.
Leftovers store well and taste even better the next day.
Great for meal prep, taco bowls, or freezer-friendly dinners.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American/ tex-mex
Nutrition
- Serving Size: 1 Serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 145 mg