This Creamy Slow Cooker Fiesta Chicken is a HUGE hit in my house every time I make it. It’s a super easy comfort food dinner idea that really hits the spot!
Creamy Fiesta Chicken
My slow cooker is out in full force these days. It was my mini New Years resolution. I mean, slow cooking and pressure cooking is always something I try to do, but I really want to get into using it a few times a week. It just makes the evenings so much easier.
And I’m always about a Tex-Mex dish, which always seem to be super adaptable to the slow cooker.
A few years ago I posted a recipe for Slow Cooker Fiesta Chicken and it was crazy popular. It’s still one of my go-to weeknight meals. I like it because it makes a huge amount, so I make it, use it all week or freeze it.
So today we’re taking that base recipe, switching up a few little things and making it CREAMY! Oh dude, you’re gonna freaking LOVE THIS STUFF! It’s crazy easy, super delicious and just the right amount of spicy!
AND I made a little video to show you just HOW easy!
The amazing thing about this recipe is that you can use it in tacos, like I showed in the video, or you could serve it over rice, in a quesadilla, in enchiladas, stuffed in a baked potato, on its own…get creative!
So get your slow cookers ready! I am 100% sure you are going to love this!
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Creamy Fiesta Chicken
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Description
This Creamy Slow Cooker Fiesta Chicken is a HUGE hit in my house every time I make it. It’s a super easy comfort food dinner idea that really hits the spot!
Ingredients
- 3 pounds boneless chicken breasts
- 1 (15- ounce) can black beans, drained
- 1 (15- ounce) can corn, drained
- 1 (10- ounce) can of diced tomatoes and chilis (such as RoTel), drained
- 2 (1- ounce) packages taco seasoning
- 1 (8 ounce) block cream cheese, cubed
Instructions
- In a large slow cooker combine the chicken, black beans, corn, tomatoes, and taco seasoning.
- Cook on high for 3-4 hours (or low for 6-8) or until the chicken is fork tender and shreds easily.
- Add cream cheese and cook for an additional 30 minutes.
- Using two forks, shred the chicken and stir all the ingredients to combine.
- Serve warm.
Notes
- Serves 6-8
- Store airtight in the refrigerator for up to 3 days or freeze for up to 30 days
My family loves this recipe! It’s delicious and pairs well with rice.
This recipe is the favori5e in our house we love Mexican and chicken all the ingredients go so well together and sure to fill your family up!
One of our favorite meals! So dang good.
What can i sub for corn ? Cant eat it.
You can omit it entirely!
Can you use beef instead of chicken for this recipe?
sure!
It was delicious! Made it last night and added a squeeze of lime juice at the end. Definitely a keeper!
oooh love adding lime!!