Description
This Crockpot Fiesta Chicken recipe is a flavorful, creamy, and easy-to-make meal perfect for busy days. Tender chicken breasts slow-cooked with ranch seasoning, black beans, corn, diced tomatoes, and cream cheese create a delicious Tex-Mex inspired dish that’s great for serving on its own or as a filling for tacos, burritos, or salads.
Ingredients
Scale
Chicken & Seasoning
- 4 boneless, skinless chicken breasts
- 1 dry ranch dressing packet
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1/2 cup chicken broth
Vegetables & Beans
- 1 can (15 oz) Rotel diced tomatoes with green chilies
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) black beans, drained and rinsed
Other Ingredients
- 1 block (8 oz) plain cream cheese
- 2 fresh limes, juiced
Instructions
- Place Chicken in Crockpot: Arrange the boneless, skinless chicken breasts at the bottom of your Crockpot in an even layer to start the base of your dish.
- Add Vegetables and Seasonings: Pour the drained black beans, corn, and Rotel diced tomatoes over the chicken. Sprinkle the onion powder, ranch seasoning packet, and ground black pepper evenly on top.
- Add Lime Juice, Broth, and Cream Cheese: Squeeze the juice of two fresh limes over the contents in the Crockpot, then pour 1/2 cup of chicken broth evenly over everything. Finally, place the block of cream cheese on top without stirring.
- Cook the Mixture: Cover the Crockpot and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Shred Chicken and Mix: Remove the cooked chicken breasts from the Crockpot and shred using two forks. Return the shredded chicken to the Crockpot and stir well to coat the chicken thoroughly in the creamy mixture.
- Serve: Serve the hot, creamy fiesta chicken as a main dish or use as a filling for tacos, burritos, or a protein-packed salad.
Notes
- Cooking times may vary based on your Crockpot model; always check the chicken reaches 165°F internally.
- For a spicier kick, use a hot Rotel diced tomatoes variety or add additional chili powder.
- Drain and rinse canned beans to reduce sodium content.
- This dish can be stored in the refrigerator up to 4 days or frozen for up to 3 months.
- You can substitute chicken thighs for breasts if preferred; cooking time may need slight adjustment.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex
