Description
This Crockpot Fiesta Chicken is a flavorful and easy-to-make slow cooker recipe featuring tender shredded chicken cooked with a creamy mix of ranch seasoning, Rotel tomatoes, corn, black beans, and cream cheese, all enriched with fresh lime juice for a zesty finish. Perfect for a family meal or meal prep, it delivers a hearty Mexican-inspired dish with minimal effort.
Ingredients
Scale
Chicken & Seasonings
- 4 boneless, skinless chicken breasts
- 1 dry ranch dressing packet
- 1 tsp onion powder
- 1 tsp ground black pepper
Liquids & Dairy
- 1/2 cup chicken broth
- 1 block (8 oz) plain cream cheese
- 2 fresh limes, juiced
Canned Vegetables
- 1 can Rotel diced tomatoes (with green chilies)
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) black beans, drained and rinsed
Instructions
- Prepare the Crockpot: Place the boneless, skinless chicken breasts in the bottom of the Crockpot, creating a base for the rest of the ingredients.
- Add Seasonings and Vegetables: Sprinkle the dry ranch dressing packet, onion powder, and ground black pepper evenly over the chicken, then add the drained black beans, corn, and Rotel diced tomatoes over the top.
- Add Liquids and Cream Cheese: Squeeze the juice from the fresh limes over all the ingredients, pour the chicken broth evenly on top, and place the block of cream cheese on top of the mixture without stirring.
- Cook the Chicken: Cover the Crockpot and cook on HIGH for 3-4 hours or on LOW for 5-6 hours until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred.
- Shred the Chicken: Remove the cooked chicken breasts from the Crockpot and shred them using two forks.
- Combine and Serve: Return the shredded chicken to the Crockpot and stir thoroughly to mix it with the creamy, flavorful sauce. Serve hot and enjoy your fiesta-inspired meal!
Notes
- For a spicier dish, use Rotel tomatoes with green chilies or add a pinch of cayenne pepper.
- Serve with warm tortillas, rice, or over a bed of lettuce for a low-carb option.
- Leftovers keep well in the fridge for up to 4 days and can be frozen for up to 3 months.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Make sure to drain and rinse the black beans to reduce sodium content.
