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Crock Pot Fiesta Chicken

Crock Pot Fiesta Chicken is a creamy, cheesy Tex-Mex slow-cooker meal with tender shredded chicken. It simmers on LOW until shreddable, then gets stirred into melted cream cheese and Mexican cheese for a rich, scoopable filling.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Crock Pot Fiesta Chicken
  • 2 lb boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 block (8 oz) cream cheese
  • 1 cup shredded Mexican cheese blend
  • 1 packet taco seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 cup chicken broth
  • 0.5 lime Juice of 1/2 lime
Garnish
  • 0.25 cup chopped cilantro
  • 0.25 cup sliced green onions
  • 0.5 cup diced avocado
  • 0.25 cup sour cream
  • 1 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken breasts into the slow cooker.
  2. Add the black beans, corn, diced tomatoes with green chilies, taco seasoning, garlic powder, onion powder, and chicken broth.
  3. Place the cream cheese on top of the mixture.
  4. Cover and cook on LOW for 6–7 hours.
  5. Alternatively, cover and cook on HIGH for 3–4 hours.
Shred, melt, and finish
  1. Remove the chicken and shred it with two forks.
  2. Return the shredded chicken to the slow cooker.
  3. Stir until the cream cheese is fully melted and incorporated.
  4. Mix in the shredded Mexican cheese until melted.
  5. Stir in the lime juice.
Garnish and serve
  1. Garnish with cilantro, green onions, avocado, and sour cream.
  2. Serve over rice, in tortillas, or with tortilla chips.

Notes

For easiest shredding, let the chicken rest in the slow cooker (off the heat if possible) for 5 minutes before shredding. Refrigerate leftovers in a sealed container up to 4 days; reheat gently until hot throughout. Freezing is yes—freeze up to 2 months, thaw overnight, then reheat. For a dairy-light option, use reduced-fat cream cheese and a reduced-fat Mexican cheese blend.