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Tex-Mex chicken on a bed of rice.
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5 from 1 vote

Slow Cooker Tex-Mex Chicken

This slow cooker Tex-Mex chicken recipe is made with cream cheese, salsa, black beans, corn, and cream cheese.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, Crock-Pot
Servings: 6
Calories: 468kcal
Author: Kelsey Smith

Equipment

Ingredients

  • 3 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 ounce chunky salsa medium or hot
  • 8 oz cream cheese
  • cooked rice optional, to serve
US Customary - Metric

Instructions

  • 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.

Video

Notes

Storage: Refrigerate in an airtight container for 3 to 4 days.

Nutrition

Calories: 468kcal | Carbohydrates: 17g | Protein: 55g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 183mg | Sodium: 860mg | Potassium: 1220mg | Fiber: 5g | Sugar: 4g | Vitamin A: 918IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg