Description
Creamy, flavorful, and incredibly easy, this Crockpot Fiesta Chicken is a one-pot wonder perfect for busy weeknights or meal prepping. Tender shredded chicken combines with salsa, beans, corn, and cream cheese to create a versatile dish you can enjoy over rice, in tacos, or as a dip.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 4 oz cream cheese (cut into cubes)
- 8 oz salsa
- 1 cup frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 packet (1 oz) taco seasoning
Optional Toppings:
- Shredded cheese
- Sour cream
- Guacamole
- Fresh cilantro
- Lime wedges
Instructions
Step 1: Prepare the Ingredients
- Drain and rinse the black beans.
- Measure out the salsa, frozen corn, and taco seasoning.
- Cut cream cheese into small cubes for easier melting.
Step 2: Assemble in the Crockpot
- Place the chicken breasts at the bottom of your crockpot.
- Add salsa, black beans, frozen corn, taco seasoning, and cream cheese cubes on top.
Step 3: Cook the Dish
- Cover the crockpot with its lid.
- Cook on low for 6 hours or high for 4 hours.
Step 4: Shred the Chicken
- Once cooking is complete, remove the chicken from the crockpot.
- Use two forks to shred the chicken or shred it directly in the crockpot using a hand mixer.
Step 5: Combine and Serve
- Return the shredded chicken to the crockpot and stir until creamy and well combined.
- Serve immediately with your choice of toppings and sides.
Notes
- Use fresh salsa for a brighter flavor.
- Avoid overcooking the chicken to maintain tenderness.
- Full-fat cream cheese provides the creamiest texture.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican-Inspired