Description
This Crock Pot Fiesta Chicken is a flavorful, hands-off recipe perfect for busy days. Tender chicken breasts cook slowly with a zesty blend of ranch seasoning, Rotel tomatoes, corn, black beans, and cream cheese, resulting in a creamy, spicy, and satisfying meal that's ideal for tacos, burritos, or served over rice.
Ingredients
Protein
- 4 boneless, skinless chicken breasts
Seasonings and Spices
- 1 dry ranch dressing packet
- 1 tsp onion powder
- 1 tsp ground black pepper
Vegetables and Canned Goods
- 1 10 oz can Rotel diced tomatoes and green chilies (do not drain)
- 1 15 oz can whole kernel corn (drained)
- 1 15 oz can black beans (drained and rinsed)
Dairy
- 1 8 oz block of plain cream cheese
Liquids and Others
- 2 fresh squeezed limes (juice only)
- ½ cup chicken broth
Instructions
- Add Ingredients: Place the chicken breasts in the Crock Pot. Add the drained and rinsed black beans, drained corn, Rotel diced tomatoes and green chilies, onion powder, ranch seasoning packet, and ground black pepper on top of the chicken.
- Add Wet Ingredients: Squeeze the fresh lime juice over all the ingredients in the Crock Pot, then pour the chicken broth evenly over the mixture. Finally, place the whole block of cream cheese on top of the ingredients, without mixing it in yet.
- Cook: Cover the slow cooker with the lid and cook the mixture on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours. The chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit.
- Shred Chicken: Remove the chicken breasts from the Crock Pot and place them on a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the Crock Pot with the other ingredients.
- Mix: Stir all the ingredients thoroughly in the Crock Pot until the cream cheese has melted and coats all the ingredients evenly, creating a creamy and flavorful sauce.
- Serve: Serve the fiesta chicken hot, ideal for tacos, burritos, over rice, or as desired. Enjoy your delicious, slow-cooked fiesta chicken!
Notes
- For extra spice, add a dash of cayenne pepper or hot sauce before cooking.
- Ensure the cream cheese is at room temperature for easier mixing once cooked.
- Chicken can be cooked on LOW for longer if preferred; just ensure it reaches the safe internal temperature.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- This recipe is versatile — you can add bell peppers or onions for additional flavor and texture.
