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Crockpot Fiesta Chicken

Crockpot fiesta chicken with tender shredded chicken and a creamy, melted-cream-cheese sauce. Slow-cooked with black beans, corn, and Rotel for bold Tex-Mex flavor—ideal for serving in tortillas, over rice, or in bowls.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Fiesta chicken filling
  • 2 lb boneless skinless chicken breasts
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch seasoning mix
  • 8 oz cream cheese cubed
  • 0.5 shredded cheddar cheese for serving
  • 0.5 sour cream for serving
  • 0.25 fresh cilantro for serving

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken breasts in the slow cooker.
  2. Add black beans, corn, Rotel diced tomatoes with green chilies, taco seasoning, and ranch seasoning mix on top of the chicken.
  3. Place the cream cheese cubes over everything.
Cook until tender
  1. Cook on low for 6–7 hours until the chicken is cooked through.
  2. Cook on high for 3–4 hours until the chicken is cooked through.
Shred and combine
  1. Remove the chicken, shred it with two forks, and return it to the slow cooker.
  2. Stir everything together until the cream cheese is fully melted and incorporated, creating a creamy coating for the chicken and vegetables.
Serve
  1. Serve the fiesta chicken over rice, in tortillas, or in bowls topped with shredded cheddar cheese, sour cream, and fresh cilantro.

Notes

For the creamiest texture, keep the slow cooker covered while the cream cheese melts, and stir once after shredding. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in the microwave or on the stovetop until warmed through. Freezing is yes—freeze up to 2 months, then thaw overnight in the fridge. For a lower-fat option, use light cream cheese and reduced-fat sour cream (or skip the sour cream topping).