Description
This Crockpot Fiesta Chicken recipe is a flavorful and creamy dish perfect for an easy weeknight dinner. Tender shredded chicken cooked with black beans, corn, Rotel tomatoes, and cream cheese, seasoned with taco spices. Serve over rice or in tortillas for a delicious meal.
Ingredients
Scale
Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts
Other Ingredients:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1/2 cup salsa
- 8 ounces cream cheese, cut into cubes
- Optional toppings: chopped cilantro, shredded cheese, sour cream, avocado, lime wedges
Instructions
- Place the chicken: Put chicken breasts in the crockpot.
- Add ingredients: Add black beans, corn, Rotel, taco seasoning, and salsa on top.
- Cook: Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred chicken: Remove chicken, shred, and return to the crockpot.
- Mix: Stir until cream cheese melts and mixture is creamy.
- Serve: Serve warm with desired toppings.
Notes
- This recipe is great for meal prep and freezes well.
- Use reduced-fat cream cheese for a lighter option.
- For extra heat, stir in diced jalapeños or use spicy Rotel.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg
