Why You’ll Love This Recipe
- Effortless preparation – Just dump the ingredients into your slow cooker and let it do the work.
- Rich and creamy – The cream cheese adds a luscious texture to the dish.
- Versatile – Serve it over rice, in tacos, on nachos, or as a dip.
- Healthy and hearty – Packed with protein, fiber, and bold flavors.
- Great for meal prep – Makes enough for multiple meals and stores well.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Dry ranch dressing packet
- Chicken broth
- Onion powder
- Ground black pepper
- Rotel diced tomatoes
- Whole kernel corn
- Black beans
- Cream cheese
- Fresh lime juice
Directions
- Place the chicken breasts in the Crockpot. Add black beans, corn, Rotel, onion powder, ranch seasoning, and black pepper.
- Squeeze fresh lime juice over the top, pour in chicken broth, and place the cream cheese on top.
- Cover and cook on HIGH for 3-4 hours or on LOW for 5-6 hours, until the chicken reaches 165°F.
- Remove the chicken, shred it with two forks, and return it to the Crockpot. Stir everything together to coat the chicken in the creamy mixture.
- Serve hot and enjoy!
Servings and Timing
- Prep Time: 5 minutes
- Cooking Time: 4 hours
- Total Time: 4 hours 5 minutes
- Servings: 8
- Calories per serving: 356 kcal
Variations
- Spicier Version: Add chopped jalapeños or extra chili powder for more heat.
- Low-Carb Option: Skip the corn and serve over cauliflower rice.
- Cheesy Fiesta Chicken: Stir in shredded cheddar or pepper jack cheese before serving.
- Extra Creamy: Use an additional half-block of cream cheese for a richer texture.
- Add More Veggies: Mix in bell peppers or diced onions for added flavor and crunch.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Place in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in the microwave or on the stovetop over low heat, adding a splash of broth if needed to maintain creaminess.
FAQs
How can I serve Crockpot Fiesta Chicken?
It’s great in tacos, burritos, quesadillas, over rice, on nachos, or as a dip with tortilla chips.
Can I use frozen chicken?
Yes, but increase the cooking time slightly. Ensure the chicken reaches 165°F before shredding.
Can I use homemade ranch seasoning?
Absolutely! Combine dried dill, garlic powder, onion powder, parsley, and a pinch of salt for a DIY version.
What can I use instead of cream cheese?
Greek yogurt, sour cream, or a dairy-free alternative will work.
Can I make this in an Instant Pot?
Yes! Cook on high pressure for 12-15 minutes, then manually release pressure before shredding the chicken.
Is this recipe gluten-free?
Yes, as long as your ranch dressing mix is gluten-free.
Can I add more protein?
Yes! Add cooked even shrimp for an extra protein boost.
What’s the best way to shred chicken?
Use two forks, or for an easier method, use a hand mixer in a bowl for quick shredding.
Can I make it dairy-free?
Use a dairy-free cream cheese substitute or omit the cream cheese altogether.
Can I add extra toppings?
Yes! Try avocado, cilantro, shredded cheese, or hot sauce for extra flavor.
Conclusion
Crockpot Fiesta Chicken is the perfect set-it-and-forget-it meal that delivers bold flavors with minimal effort. Whether served over rice, in tacos, or as a dip, it’s a family-friendly recipe that’s both delicious and versatile. Make a batch today and enjoy easy, comforting meals all week long!
Crockpot Fiesta Chicken
This easy slow cooker fiesta chicken is a creamy, flavorful, and versatile Mexican-inspired dish, perfect for busy weeknights. Packed with juicy shredded chicken, black beans, corn, Rotel tomatoes, and creamy ranch flavor, it’s an effortless meal the whole family will love! Serve it over rice, in tacos, or as a dip with tortilla chips.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 8 servings
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
Instructions
1️⃣ Prepare the crockpot – Place chicken breasts at the bottom of the slow cooker.
2️⃣ Add ingredients – Sprinkle with ranch seasoning, onion powder, and black pepper. Pour in black beans, corn, and Rotel tomatoes.
3️⃣ Add liquids – Squeeze fresh lime juice over the top, then pour in the chicken broth. Place the cream cheese block on top.
4️⃣ Cook – Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours until the chicken reaches an internal temperature of 165°F.
5️⃣ Shred & mix – Remove chicken, shred with two forks, then return to the Crockpot. Stir everything together until well combined.
6️⃣ Serve & enjoy – Serve hot in tacos, over rice, or as a dip with tortilla chips!
Notes
- For a spicier kick, add a can of diced green chilies or extra chili powder.
- Use Greek yogurt instead of cream cheese for a lighter version.
- Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.
