Slow Cooker Tex-Mex Chicken

This slow cooker Tex-Mex chicken recipe is made with cream cheese, salsa, black beans, corn, and cream cheese. You may also know this recipe as fiesta chicken because it's made with Hidden Valley Fiesta Ranch Dips Mix.

This is a perfect recipe for beginners. It is one of the first recipes I ever made in the slow cooker. At the time, I was all about dump-and-go recipes. What I like about this recipe is how simple it is and how customizable it is. This recipe is a classic, and it's incredibly versatile.

This is an easy recipe the whole family will love. Serve as a burrito filling, with tortilla chips, in a rice bowl, or with hard taco shells.

Need another easy slow cooker recipe? Try these Hawaiian-style meatballs.

This post contains affiliate links. As an Amazon affiliate, I make a commission on qualifying purchases.

Jump to:

• Recipe highlights
• Ingredients
• Instructions
• Take it to the next level!
• To Serve
• Equipment
• Storage
• 📖 Recipe
• More slow cooker recipes
• 💬 Comments

Ingredients

Chicken Breasts

I recommend boneless skinless chicken breasts for this recipe. I have never tried it with boneless skinless chicken thighs, but my guess is it would work just as well.

However, if you're using bone-in chicken thighs, I would pan sear it first to make sure it cooks all the way through.

Whole Kernel Corn & Black Beans

This crockpot recipe calls for a can of whole kernel corn and a can of black beans. I think pinto beans (drained) or chili beans (with the liquid) would be tasty as well.

If you use chili beans, you want to keep the liquid because chili beans are seasoned beans. You'll likely end up with a more liquidy chicken mixture in the end, but that might turn out just fine.

If you want a little something extra, add a small can of green chilis!

Salsa

I recommend using chunky salsa. Otherwise, you lose out on some texture.

I also suggest using medium or hot salsa. The cream cheese balances out the spice quite a bit, so I think the bold flavor is needed.

Seasoning

This recipe calls for a Hidden Valley Fiesta Ranch Dips Mix Packet, but you can use a regular ranch dressing packet or a packet of taco seasoning. You can also make a homemade fiesta ranch spice blend with parsley, onion, chives, chili powder, ground cumin, garlic powder, and sea salt.

Cream Cheese

I like the thickness cream cheese provides, but sour cream would work as well.

Additionally, if you prefer more of a tomato base rather than a creamy base, skip the cream cheese altogether. It's more like a chili-type experience, and it will be more on the liquidy side.

You can also nix the cream cheese and serve as-is but top with a dollop or sour cream.

Instructions

1. Place the uncooked chicken breasts in the bottom of your crock pot.
2. Layer with ranch dip mix, corn, black beans, and salsa, giving a small stir to combine.
3. Set your slow cooker to LOW for 5 to 6 hours or HIGH for 3 to 4 hours.
4. When the cooking time is complete, shred the chicken with two forks. If using a slow cooker liner, remove the chicken and shred it on a plate to avoid piercing the liner.
5. Cut cream cheese into small cubes and add to slow cooker. Cutting the cream cheese into small pieces helps it melt faster. Cover and allow the cheese to soften for 10 to 15 minutes. Stir until combined.
6. Serve over rice, use it as enchilada filling, or make rice bowls with your favorite taco toppings.

Take it to the next level!

I love this Tex-Mex chicken recipe, and it was one of my favorite recipes when I was fresh out of school (and I probably would have loved it even more when I was a student!), but now I would say my tastes are a little... elevated.

• Veggies: To make a fancier version (and more veggie-heavy), add green chiles, diced red onion, red bell pepper, and green bell pepper. Yes, these ingredients are likely already inside the salsa, but even using chunky salsa, nothing beats fresh veggies.
• Spices: Try a quarter teaspoon of cayenne pepper for a little extra spice.

Additionally, there are so many ways to elevate this recipe depending on how you serve it. Check out my serving suggestions below.

To Serve

I look at this creamy slow cooker Tex-Mex chicken recipe as a base recipe. There are SO MANY things you can do to jazz it up.

• Top with cheddar cheese and a dollop of sour cream and finish with a squeeze of fresh lime juice
• Serve over cilantro lime rice or make DIY burrito bowls with all of the traditional taco toppings (i.e., lettuce, salsa, sour cream, shredded cheddar, avocado, diced fresh tomatoes, cilantro)
• Use as enchilada filling. I think enchilada sauce would be an incredibly topping choice as well!

Equipment

For this slow cooker meal, you will need a 6-Quart Crock-Pot or Instant Pot. Electric pressure cookers have a slow cook function.

Storage

Refrigerate in an airtight container for 3 to 4 days.

📖 Recipe

More slow cooker recipes

• Slow Cooker Pesto Chicken
• Slow Cooker Hawaiian Meatballs