Slow Cooker Creamy Fiesta Chicken
Servings: 6
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
Storage: Store leftover fiesta chicken in an airtight container in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave or warm the chicken gently on the stovetop until it reaches 165°F (74°C).
Freezer: Freeze for up to 3 to 4 months. Let it cool completely, transfer it to a freezer-safe container, and thaw it overnight in the refrigerator before reheating.
