Description
This Crockpot Fiesta Chicken is a flavorful and creamy slow-cooker recipe that combines tender chicken breasts with zesty Rotel tomatoes, black beans, corn, and a creamy blend of cream cheese and ranch seasoning. Perfect for an easy, hands-off meal that serves up to 8 people with minimal preparation.
Ingredients
Scale
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 dry ranch dressing packet
- 1/2 cup chicken broth
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 block (8 oz) plain cream cheese
- 2 fresh limes, juiced
Instructions
- Place Chicken in Crockpot: Arrange the 4 boneless, skinless chicken breasts evenly in the bottom of your Crockpot to form the base layer of the dish.
- Add Vegetables and Seasoning: Spoon the black beans, drained corn, and Rotel diced tomatoes with their juice over the chicken breasts. Sprinkle 1 teaspoon onion powder, 1 teaspoon ground black pepper, and the dry ranch dressing packet evenly across the top for flavorful seasoning.
- Add Liquids and Cream Cheese: Squeeze the juice of 2 fresh limes over the mixture. Pour 1/2 cup chicken broth evenly to add moisture. Place the 8-ounce block of plain cream cheese on top of the ingredients to melt during cooking.
- Cook the Mixture: Cover the Crockpot and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Shred Chicken and Combine: Remove the cooked chicken breasts from the Crockpot and shred them using two forks. Return the shredded chicken to the Crockpot and stir thoroughly to coat the chicken in the creamy, flavorful sauce.
- Serve: Serve the creamy fiesta chicken hot, either on its own, over rice, or with tortillas for a delicious Mexican-inspired meal. Enjoy!
Notes
- Drain the corn and black beans to prevent excess liquid in the Crockpot.
- Use gloves or wash hands well after handling lime juice and Rotel to avoid irritation.
- If you prefer a spicier dish, consider adding chopped jalapeños or a pinch of cayenne pepper.
- This recipe freezes well—store leftovers in an airtight container for up to 3 months.
- Serve with rice, tortillas, or over a salad for a complete meal.
