This slow cooker fiesta chicken recipe is made with cream cheese, salsa, black beans, corn, and cream cheese.
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.
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.
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.
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- Easy recipe: Slow cooker meals save so much time and are perfect for busy days.
- Family favorite: This is the perfect shredded chicken recipe for a large family meal.
- Customizable: Make it your own with your favorite taco and burrito fillings.
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!
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.
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.
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.
Take it to the next level!
I loved this Tex-Mex chicken recipe 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.
To make a fancier version (and a more veggie-heavy), add 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.
Additionally, there are so many ways to elevate this recipe depending on how you serve it. Check out my serving suggestions below.
I look at this creamy slow cooker fiesta chicken recipe as a base recipe. There are SO MANY things you can do to jazz it up.
- Top with 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!
Refrigerate in an airtight container for 3 to 4 days.
Slow Cooker Fiesta Chicken
- 3 pounds boneless skinless chicken breast
- 1 Hidden Valley Fiesta Ranch Dip Mix Packet
- 1 can corn drained
- 1 can black beans drained and rinsed
- 15 ounce chunky salsa medium or hot
- 8 oz cream cheese
- cooked rice optional, to serve
- Place chicken in the bottom of your crock pot.
- Layer with ranch dip mix, corn, black beans, and salsa, giving a small stir to combine.
- Set your slow cooker on low for 5 to 6 hours or high for 3 to 4 hours.
- When done, shred the chicken with two forks.
- Cut cream cheese into cubes and add to slow cooker. Allow to soften for 15 minutes. Stir until combined.
- Serve over rice, use as enchilada filling, or make burrito bowls.