Crock Pot Fiesta Chicken
This easy slow cooker recipe combines creamy ranch seasoning, tomatoes, corn, black beans, and cream cheese for a flavorful dish perfect for meal prep or family dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Use thighs for more flavor if desired.
- 1 packet dry ranch dressing packet
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 can 10 oz Rotel diced tomatoes and green chilies (do not drain) Adds moisture and flavor.
- 1 can 15 oz whole kernel corn (drained)
- 1 can 15 oz black beans (drained and rinsed)
- 1 block 8 oz plain cream cheese Cut into chunks for faster melting.
- 2 pieces fresh squeezed limes Squeeze juice over other ingredients.
- ½ cup chicken broth Add extra if needed for cooking rice or quinoa.
Instructions
Preparation
- Put the chicken breasts in the Crock Pot.
- Add the black beans (drained and rinsed), corn (drained), Rotel (do not drain), onion powder, ranch packet, and black pepper on top.
- Squeeze the lime juice over everything.
- Pour the chicken broth over the top. Place the cream cheese block on top.
Cooking
- Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours until the chicken reaches 165°F.
- Take the chicken out and shred it with two forks. Put the shredded chicken back into the Crock Pot.
- Stir until the cream cheese melts and coats the chicken and veggies.
Serving
- Serve hot over rice, warm tortillas, or a bed of greens.
Notes
Cool the chicken to room temperature no longer than two hours before storing in an airtight container. Store in the fridge for 3–4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat on low in the slow cooker or in a pan on the stove.