This Slow Cooker Fiesta Chicken with Cream Cheese is an easy dump-and-go dinner made with chicken breasts, salsa, black beans, corn, Fiesta Ranch seasoning, and cream cheese. The chicken cooks until tender enough to shred, then cream cheese turns everything into a creamy, flavorful mixture that works just as well over rice as it does tucked into tacos.
This slow cooker fiesta chicken recipe is one of those low-effort meals that gives you plenty of options at dinnertime. Serve it over cooked rice, spoon it into a burrito bowl, pile it into tortillas, or use it as an easy enchilada filling.
If you like easy slow cooker meals, try my Slow Cooker Honey Mustard Chicken or my Slow Cooker Chicken Spaghetti next. They're both simple chicken recipes that keep prep work to a minimum.
Shortcut Notes
- Dump-and-go prep: Add the chicken, seasoning, canned ingredients, and salsa to the slow cooker with very little prep.
- Convenience ingredients: Canned black beans, canned corn, jarred salsa, and a Fiesta Ranch seasoning packet keep the ingredient list short.
- Make what you want: Serve fiesta chicken over rice, in tacos, inside burritos, or as the base for rice bowls.
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Ingredients
- Boneless, skinless chicken breasts: Chicken breasts cook directly in the slow cooker and shred easily once tender.
- Fiesta Ranch Dip Mix: This seasoning mix adds ranch flavor along with the spices that give the chicken its fiesta-style flavor.
- Whole kernel corn: Canned, fresh, or frozen.
- Black beans: Drain and rinse.
- Chunky salsa: A medium or hot chunky salsa adds tomatoes, peppers, onions, and seasoning without needing to chop extra ingredients.
- Cream cheese: Cream cheese is stirred in after the chicken is shredded to give the fiesta chicken its creamy texture.
Substitutions
- Black beans: Pinto beans are an easy substitute. Drain and rinse them before adding.
- Chicken breasts: Boneless skinless chicken thighs can be used instead. Cook time can vary.
- Fiesta Ranch Dip Mix: Regular ranch seasoning can work in a pinch, although the finished flavor will be milder. Taco seasoning can also be used for a more traditional taco flavor.
How to Serve Fiesta Chicken
One of my favorite things about this fiesta chicken recipe is how many different meals you can make from one batch. I usually serve it over white rice or turn it into burrito bowls with whatever toppings we already have in the fridge.
Try serving fiesta chicken with shredded cheese, sour cream, avocado, guacamole, shredded lettuce, diced tomatoes, sliced jalapeños, or tortilla chips. A squeeze of lime juice and a little fresh cilantro also work well if you have them.
You can also spoon the cooked chicken into tortillas for tacos or burritos. Since the mixture is thick and creamy, it also makes an easy filling for enchiladas.
Behind the Recipe
I first published this recipe in 2013 when I was fresh out of college. I loved it because I could throw everything into the crockpot and come back to dinner later.
I still make recipes like this when I want something simple that my family can turn into whatever sounds good that night. I like having it over rice, and my husband likes using it as burrito filling.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes. You can leave out the cream cheese for a more tomato-based shredded chicken. The mixture will be less creamy and may have a little more liquid.
Yes. Taco seasoning will work, but it changes the flavor of the recipe. Fiesta Ranch adds the ranch flavor that makes this version a little different from standard slow cooker taco chicken.
📖 Recipe
Slow Cooker Creamy Fiesta Chicken
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 Hidden Valley Fiesta Ranch Dip Mix Packet
- 1 can corn drained
- 1 can black beans drained and rinsed
- 15 ounces chunky salsa medium or hot
- 8 oz cream cheese
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Sprinkle the Fiesta Ranch seasoning over the chicken, then add the drained corn, drained and rinsed black beans, and salsa.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours. Cooking time can vary depending on your slow cooker and the thickness of the chicken breasts.
- Once the chicken is cooked through and tender, shred the chicken with two forks. You can shred it directly in the slow cooker or transfer it to a cutting board first.
- Cut the cream cheese into cubes and add it to the slow cooker. Cover and let it soften for about 10 to 15 minutes, then stir until the cream cheese is fully combined with the shredded chicken mixture.
- Serve over rice or use it as a filling for tacos, burritos, enchiladas, or rice bowls.
Notes
Nutrition
Food Safety
- Cook chicken to a minimum internal temperature of 165°F (74°C), checking the thickest portion with a meat thermometer.
- Thaw frozen chicken in the refrigerator before cooking it in the slow cooker.
- Refrigerate leftovers within two hours of serving.
Max says
Thanks, K-Red!