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
Units
Scale
- 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