Crock Pot Fiesta Chicken
A flavorful and easy-to-make meal packed with spices and delicious ingredients, perfect for busy weeknights or large gatherings.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts Fresh or frozen
- 1 packet dry ranch dressing
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 10 oz can Rotel diced tomatoes and green chilies (do not drain)
- 1 15 oz can whole kernel corn (drained)
- 1 15 oz can black beans (drained and rinsed)
- 1 8 oz block plain cream cheese
- 2 pcs fresh squeezed limes For juice
- ½ cup chicken broth
Instructions
Preparation
- Place chicken breasts in the Crock Pot.
- Add the drained and rinsed black beans, drained corn, Rotel tomatoes, onion powder, ranch seasoning, and black pepper.
- Squeeze fresh lime juice over the top. Then pour chicken broth over these ingredients and place the cream cheese block on top.
Cooking
- Cover with the lid. Cook on HIGH for 3-4 hours or on LOW for 5-6 hours, until chicken reaches an internal temperature of 165 degrees.
- Remove the chicken from the Crock Pot and shred it using two forks, then add it back into the Crock Pot.
- Stir all the ingredients together until the cream cheese coats everything.
Serving
- Serve while hot, over rice, tortillas, or with nacho chips. Top with shredded cheese, sour cream, or fresh cilantro if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. For an extra kick, add jalapeños or chili powder. For a creamier texture, increase cream cheese. Customize beans and corn, or use taco seasoning instead of ranch dressing for variation.