Crock Pot Fiesta Chicken
A flavorful one-pot meal featuring chicken, beans, corn, and zesty spices, perfect for tacos, burrito bowls, or on its own!
Equipment
- Crockpot
- Mixing Bowl
Ingredients
- 4 pieces Boneless, Skinless Chicken Breasts
- 1 packet Dry Ranch Dressing
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Black Pepper
- 1 can Rotel Diced Tomatoes and Green Chilies (10 oz, do not drain)
- 1 can Whole Kernel Corn (15 oz, drained)
- 1 can Black Beans (15 oz, drained and rinsed)
- 1 block Plain Cream Cheese (8 oz)
- 2 pieces Fresh Limes Juiced
- 1/2 cup Chicken Broth
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the black beans and corn on top of the chicken.
- Pour in the can of Rotel tomatoes and sprinkle the onion powder, ranch dressing, and black pepper over everything.
- Squeeze the juice of the limes over the mixture.
- Pour the chicken broth over the ingredients, then place the block of cream cheese on top.
- Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours until the chicken is cooked through.
- Once cooked, shred the chicken in the crockpot and stir to combine all ingredients.
- Serve hot in tortillas, over rice, or in bowls.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.