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!

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: Cookies & Cups
  • Yield: serves 6-8 1x


  • 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


  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.


store airtight in the refrigerator for up to 3 days.
Or freeze for up to 30 days.

41 Responses

      1. Denette

        I just made this in my off brand 6 in 1 cooker. YUMMY!!! I did it 25 minutes as you suggested and then it switched to warm since we were out skiing. When I got home I took out some extra liquid ( I had to substitute a different tomato size and style), shredded the chicken (which was very moist and flavorful), added the cream cheese and heated it back up until the cheese had melted. So good. I will freeze some into smaller containers since it made a big batch. Thanks.

      1. Shelly

        Sorry you’re having trouble… I have a pin option on both desktop and mobile. What are you using? If you are on desktop the pin button should appear when you hover over the image… and on mobile there should be a static bar that appears at the bottom of the screen with social sharing buttons.

    1. Sue

      You’re extremely rude. Why is it so difficult for you to simply take a screenshot or write down the recipe? Look at you demanding a “pin” and throwing a tantrum like a 3 yr old. I feel sorry for your husband.

  1. Kimberl

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

  2. Deb

    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!


  3. Karen

    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!

    1. Shelly

      So glad you liked it! I made it again this weekend too…an ENORMOUS batch, like 6-7 pounds of chicken, so we’re set for a while! haha!

  4. Cara

    Ok, so this is the best recipe ever! However, we’re a family of five but my two oldest daughters have already outgrown me lol, so this wasn’t enough. Can I double the recipe by stacking another layer of chicken breasts on top of the others? I’m new to crock pot cooking so wasn’t sure if it would cook evenly or if time should be added. Thanks so much in advance!

  5. Marianthi Siegel

    Made this for Father’s day tomorrow. Looks and tastes delicious. It makes a lot, so we are freezing half. I won’t have to cook later this month and it can be a gift to me then!

    1. Janet

      Made melt in your mouth chicken and it is so good! Family loves es it. Can’t wait to try the others especially the Tex mex chicken. Thanks for the recipe!

  6. Jane Walkinshaw

    Yay thanks so much for posting this, I live in NZ and we are in the middle of winter, so I was on the look out for things to make and take when we go skiing in a couple of weeks. I love having stuff ready for tea when we come off the mountain and are tired and don’t feel like cooking. I’ll get back to you and let you know how I go, sometimes its harder adjusting recipes to our temps and cooking methods, but this looks easy so I’m off out today to get all the stuff and a big cookie coming on. I’ll let you know how I get on, cooking for hubby and 2 grandsons who live with us. Thanks so much for posting it, can’t wait to try it for dinner tonight.

  7. Amy D

    Jane Walkinshaw, please do an update. I am anxious to hear how you traveled and brought everything on your ski trip already prepared.
    Hope all goes well.

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