This Creamy Slow Cooker Fiesta Chicken is a HUGE hit in my house every time I make it. It’s a super easy comfort food dinner idea that really hits the spot!
Creamy Fiesta Chicken
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!
So get your slow cookers ready! I am 100% sure you are going to love this!
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Creamy Fiesta Chicken
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Description
This Creamy Slow Cooker Fiesta Chicken is a HUGE hit in my house every time I make it. It’s a super easy comfort food dinner idea that really hits the spot!
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
- In a large slow cooker combine the chicken, black beans, corn, tomatoes, and taco seasoning.
- Cook on high for 3-4 hours (or low for 6-8) or until the chicken is fork tender and shreds easily.
- Add cream cheese and cook for an additional 30 minutes.
- Using two forks, shred the chicken and stir all the ingredients to combine.
- Serve warm.
Notes
- Serves 6-8
- Store airtight in the refrigerator for up to 3 days or freeze for up to 30 days
I can see why this was popular in your house! Looks great!
Made this last night and had it over nachos. It was delicious! Lots of leftovers too!
I made this tonight and it was delicious!
Oh yay!! SO glad you liked it!!
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!!
We are working on fixing this right now.
Just made this tonight snowed in up in Boston. Made it into quesadillas and both my husband and myself loved it! Great easy recipe.
Love it in quesadillas!!
WHy is it always so hard to pin your recipes? Please change that!! Many of us have commented about that.
Thanks!!
Agreed! I am using an iPad – the pin to connect to your site is available, but not the pin to save the recipe. Thx!
I gave up. Without ability to pin, the site is worthless
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.
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.
What’s the calorie count?
How many servings if over rice or in a tortilla?
This serves 6-8 depending on how hungry you are!
How long would it take in an electric pressure cooker?
I would do it for 25 minutes. I did a post on Salsa Verde Chicken in the Instant Pot, so I imagine it would be the same! Here’s the link to that: http://cookiesandcups.com/instant-pot-salsa-verde-chicken/
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.
Trying to pin, but can’t find the pin it emblem!
Found it!
Where is it?!
If you hover over the image with your mouse it should appear!
What about on an iPad?
Can you tell me where? Can’t find it either??