Fiesta Chicken Crock Pot
This Fiesta Chicken Crock Pot recipe is a creamy, zesty, flavor-packed Tex-Mex dinner featuring tender shredded chicken, black beans, corn, tomatoes, taco seasoning, and melted cream cheese. Just toss everything into the slow cooker, walk away, and return to a comforting meal you can enjoy over rice, stuffed into burritos, or scooped up with tortilla chips. It’s perfect for weeknights or casual gatherings and it’s freezer-friendly, too!
Equipment
- Slow Cooker
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can black beans drained and rinsed
- 1 can corn drained or use frozen
- 1 can Rotel tomatoes with green chiles or use diced tomatoes
- 2 tbsp taco seasoning
- 8 oz cream cheese cut into chunks
Optional Add-ins & Toppings
- shredded cheddar or Mexican blend cheese
- fresh cilantro chopped
- lime wedges
- avocado sliced
- sour cream
- jalapeños sliced
Instructions
- Place the chicken breasts or thighs in the bottom of the slow cooker.
- Add the black beans, corn, and Rotel on top of the chicken. Sprinkle with taco seasoning.
- Scatter the cream cheese chunks on top without stirring.
- Cover and cook on low for 6–8 hours, or high for 3–4 hours, until chicken is tender and easy to shred.
- Shred the chicken directly in the pot using two forks, then stir everything together until creamy and well combined.
- Optional: Stir in shredded cheese until melted for extra richness before serving.
Notes
This dish is great over rice, in tortillas, on nachos, or stuffed into burritos. It freezes well and is perfect for meal prep. For extra spice, use hot Rotel or add jalapeños. To make it dairy-free, substitute cream cheese and cheese with plant-based alternatives.