Crockpot Fiesta Chicken
A vibrant and easy slow cooker dish featuring tender chicken, creamy cheese, zesty salsa, and a medley of beans and corn for a satisfying Southwest-inspired meal.
Ingredients
Main Ingredients
- 1.5 lbs chicken (boneless, skinless breasts or thighs) Both breasts and thighs work well.
- 4 oz cream cheese (softened) Softened for easy blending.
- 8 oz salsa Use mild, medium, or spicy depending on your preference.
- 1 cup frozen corn No need to thaw.
- 1 can black beans Drained and rinsed.
- 1 packet taco seasoning For additional flavor.
Instructions
Preparation
- Rinse the black beans to ensure they’re clean and free from excess sodium. Drain well and set aside.
- Place the boneless chicken in your slow cooker.
- Cut the cream cheese into slices or cubes and distribute evenly over the chicken.
- Pour the salsa over the chicken and cream cheese.
- Add the frozen corn and the drained black beans.
- Sprinkle taco seasoning evenly across the top.
- Gently mix the ingredients until the chicken is coated.
Cooking
- Cover the slow cooker and set it to cook on low for about 4 hours or on high for 2 hours.
- When the cooking time is up, use two forks to shred the chicken right in the slow cooker.
- Mix the shredded chicken with the salsa, cream cheese, corn, and black beans to create a cohesive mixture.
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Notes
Serve over rice, in tortillas, on salad greens, or with tortilla chips. Customize your salsa level and use fresh garnishes for presentation.