This Crock Pot Fiesta Chicken is a flavorful and effortless dinner that’s perfect for busy nights. With tender shredded chicken, creamy textures, and a zesty kick, this dish is great for tacos, burritos, or simply served over rice.
Why You’ll Love This Recipe?
- Easy and hands-off – let the crockpot do the work
- Loaded with flavor – creamy, cheesy, and zesty in every bite
- Versatile – serve it in tacos, over rice, or in a burrito bowl
- Great for meal prep – leftovers taste even better the next day
Ingredients
- boneless, skinless chicken breasts
- taco seasoning (or 2 tablespoons homemade taco seasoning)
- salsa (mild, medium, or hot)
- can black beans, drained and rinsed
- can corn, drained
- can Rotel tomatoes with green chilies
- chicken broth
- package cream cheese, cubed
- shredded Mexican cheese blend
- chopped fresh cilantro (for garnish)
Full list of ingredients with exact measurements is below.
Add Ingredients to the Crockpot
Place the chicken breasts in the crockpot. Add the black beans, corn, Rotel tomatoes, ranch seasoning, and taco seasoning.
Slow Cook Until Tender
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
Shred the Chicken and Stir in Cream Cheese
Shred the chicken with two forks, then stir in the cream cheese until fully melted and combined.
Add Cheese and Serve
Sprinkle in the cheddar cheese, stir, and let it melt. Serve warm in tacos, burritos, or over rice.
Expert Tips and Tricks
- Use boneless, skinless chicken thighs for extra tenderness
- Stir occasionally after adding cream cheese for a smoother texture
- Add a squeeze of lime juice for a fresh, tangy flavor
Recipe Variations and Possible Substitutions
- Swap chicken breast for rotisserie chicken to cut cooking time
- Use Greek yogurt instead of cream cheese for a lighter version
- Add bell peppers or jalapeños for extra spice
Serving and Pairing Suggestions
Serve with warm tortillas, tortilla chips, or over a bed of rice. A side of guacamole and salsa pairs perfectly with this dish.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth if needed.
FAQs
Can I make this ahead of time?
Yes! Store it in the fridge and reheat when ready to serve.
Can I freeze Fiesta Chicken?
Yes! Freeze in a sealed container for up to 3 months and thaw before reheating.
What’s the best way to shred the chicken?
Use two forks or a hand mixer for quick shredding.
Can I make this without dairy?
Yes! Use dairy-free cream cheese and skip the shredded cheese.
Conclusion
This Crock Pot Fiesta Chicken is creamy, flavorful, and incredibly easy to make. Whether you’re feeding a crowd or looking for a delicious weeknight meal, this dish is a guaranteed winner. Give it a try and enjoy every bite!
Print
Crock Pot Fiesta Chicken
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
This Crock Pot Fiesta Chicken is an easy, dump-and-go meal bursting with Tex-Mex flavors! Juicy shredded chicken is slow-cooked with salsa, corn, black beans, and creamy cheese, making it the perfect filling for tacos, burritos, rice bowls, or simply served on its own. A simple and delicious crockpot dinner!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 cup salsa (mild, medium, or hot)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can Rotel tomatoes with green chilies
- 1/2 cup chicken broth
- 1 (8 oz) package cream cheese, cubed
- 1 cup shredded Mexican cheese blend
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- Place the chicken breasts in the crockpot and sprinkle taco seasoning evenly over the top.
- Add salsa, black beans, corn, Rotel tomatoes, and chicken broth. Stir gently to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shredded.
- Shred the chicken with two forks directly in the crockpot.
- Stir in the cubed cream cheese and shredded cheese until melted and creamy.
- Cover and cook for an additional 10–15 minutes on low.
- Garnish with fresh cilantro and serve over rice, in tortillas, or as a dip with chips.
Notes
- For extra spice, add ½ teaspoon cayenne pepper or a diced jalapeño.
- Want it creamier? Add an extra 4 oz of cream cheese.
- Make it low-carb by serving over cauliflower rice or in lettuce wraps.
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: ~420 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
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