Creamy Fiesta Chicken

Creamy Fiesta Chicken! This meal is a HUGE hit in my house every time I make it! SO simple and CRAZY delicious!
dinner

Slow Cooker Creamy Fiesta Chicken is a HUGE hit in my house every time I make it! SO simple and CRAZY delicious!

My slow cooker is out in full force these days. It was my mini New Years resolution. I mean, slow cooking and pressure cooking is always something I try to do, but I really want to get into using it a few times a week. It just makes the evenings so much easier.

And I’m always about a Tex-Mex dish, which always seem to be super adaptable to the slow cooker.

A few years ago I posted a recipe for Slow Cooker Fiesta Chicken and it was crazy popular. It’s still one of my go-to weeknight meals. I like it because it makes a huge amount, so I make it, use it all week or freeze it.

So today we’re taking that base recipe, switching up a few little things and making it CREAMY! Oh dude, you’re gonna freaking LOVE THIS STUFF! It’s crazy easy, super delicious and just the right amount of spicy!

AND I made a little video to show you just HOW easy!

The amazing thing about this recipe is that you can use it in tacos, like I showed in the video, or you could serve it over rice, in a quesadilla, in enchiladas, stuffed in a baked potato, on its own…get creative!

Creamy Fiesta Chicken! This meal is a HUGE hit in my house every time I make it! SO simple and CRAZY delicious!

So get your slow cookers ready! I am 100% sure you are going to love this!

Creamy Fiesta Chicken
 
Author:
Serves: serves 6-8
Ingredients
  • 3 pounds boneless chicken breasts
  • 1 (15- ounce) can black beans, drained
  • 1 (15- ounce) can corn, drained
  • 1 (10- ounce) can of diced tomatoes and chilis (such as RoTel), drained
  • 2 (1- ounce) packages taco seasoning
  • 1 (8 ounce) block cream cheese, cubed
Instructions
  1. In a large slow cooker combine the chicken, black beans, corn, tomatoes, and taco seasoning.
  2. Cook on high for 3-4 hours (or low for 6-8) or until the chicken is fork tender and shreds easily.
  3. Add cream cheese and cook for an additional 30 minutes.
  4. Using two forks, shred the chicken and stir all the ingredients to combine.
  5. Serve warm.
Notes
store airtight in the refrigerator for up to 3 days.
Or freeze for up to 30 days.

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24 Comments on "Creamy Fiesta Chicken"

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Kay
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Trying to pin, but can’t find the pin it emblem!

Kay
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Found it!

Lynn
Guest

Where is it?!

Maureen
Guest

Can you tell me where? Can’t find it either??

Susan
Guest

How long would it take in an electric pressure cooker?

Diane
Guest

How many servings if over rice or in a tortilla?

Lila
Guest

What’s the calorie count?

Deb
Guest

WHy is it always so hard to pin your recipes? Please change that!! Many of us have commented about that.
Thanks!!

Lynn
Guest

Agreed! I am using an iPad – the pin to connect to your site is available, but not the pin to save the recipe. Thx!

Kimberl
Guest

Just made this tonight snowed in up in Boston. Made it into quesadillas and both my husband and myself loved it! Great easy recipe.

Deb
Guest

Hi. I see you’ve answered comments after ours but still haven’t addressed where to find the pin button on our iPads. Can you please tell us as we all love your recipes!

Thanks!!

Katie
Guest

I made this tonight and it was delicious!

Kristen
Guest

Made this last night and had it over nachos. It was delicious! Lots of leftovers too!

Laura @ Laura\
Guest

I can see why this was popular in your house! Looks great!

Karen
Guest

I made this today. It was SO delicious! Oh my! Thank you so very much. Was a hit for the whole family. Going on my “faves” list for sure!

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