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Easy Creamy Slow Cooker Fiesta Chicken

Easy Creamy Slow Cooker Fiesta Chicken

Easy Creamy Slow Cooker Fiesta Chicken is your new go-to for a fuss-free, incredibly flavorful weeknight meal. This recipe simplifies a vibrant Mexican-inspired dish, making it perfect for busy families or anyone seeking a delicious, comforting dinner without the stress.
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Prep Time 10 minutes
Course: Dinner, Entree, Main Course
Cuisine: Mexican-Inspired, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 (15.25 ounce) can corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) package cream cheese, softened and cut into cubes
  • 1 envelope (1 ounce) taco seasoning mix
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh cilantro, for garnish (optional)
  • Shredded Monterey Jack or cheddar cheese, for serving (optional)
  • Sour cream or Greek yogurt, for serving (optional)
  • Cooked rice, tortillas, or tortilla chips, for serving

Equipment

  • Slow Cooker
  • Two Forks
  • Bowl
  • Cutting Board

Method
 

  1. Lightly grease the inside of your slow cooker insert with cooking spray or butter.
  2. Place the boneless, skinless chicken breasts or thighs in the bottom of the slow cooker. You can leave them whole or cut them into large chunks if you prefer.
    1.5 lbs boneless, skinless chicken breasts or thighs
  3. Scatter the drained corn and the undrained can of Rotel diced tomatoes with green chilies over the chicken. Add the rinsed and drained black beans to the mix.
    1 (15.25 ounce) can corn, drained, 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained, 1 (15 ounce) can black beans, rinsed and drained
  4. Dot the softened, cubed cream cheese evenly over the ingredients. Sprinkle the entire envelope of taco seasoning over everything.
    1 (8 ounce) package cream cheese, softened and cut into cubes, 1 envelope (1 ounce) taco seasoning mix
  5. Pour the 1/2 cup of chicken broth into the slow cooker. This liquid will help create the creamy sauce and ensure the chicken cooks evenly.
    1/2 cup chicken broth
  6. Cover the slow cooker and cook on the HIGH setting for 3-4 hours, or on the LOW setting for 6-8 hours. The chicken should be cooked through and tender enough to shred easily with two forks.
  7. Once the chicken is cooked, carefully remove it from the slow cooker. Place it in a bowl or on a cutting board and shred it using two forks. Return the shredded chicken to the slow cooker.
  8. Stir the shredded chicken back into the creamy sauce until well combined. Allow it to heat through for about 15-20 minutes on the warm setting if your slow cooker has one, or just stir until everything is melded.
  9. Before serving, you can stir in some chopped fresh cilantro if you like.
    1/4 cup chopped fresh cilantro, for garnish
  10. Ladle the Easy Creamy Slow Cooker Fiesta Chicken over cooked rice, stuff it into tortillas for tacos or burritos, or serve it with tortilla chips for scooping. Top with shredded cheese, a dollop of sour cream or Greek yogurt, and extra cilantro if desired.
    Cooked rice, tortillas, or tortilla chips, for serving, Shredded Monterey Jack or cheddar cheese, for serving, Sour cream or Greek yogurt, for serving, 1/4 cup chopped fresh cilantro, for garnish

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat or microwave. Add a tablespoon or two of milk, chicken broth, or water if the sauce seems thick. Freezes well for up to 2-3 months.