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Crock Pot Fiesta Chicken

A comforting and flavorful chicken dish, perfect for busy weeknights, featuring tender chicken, zesty lime, and hearty beans cooked effortlessly in a Crock Pot.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Look for organic or free-range chicken for the best flavor and texture.
  • 1 packet dry ranch dressing
  • 1 tsp onion powder
  • 1 tsp ground black pepper
  • 1 can (10 oz) Rotel diced tomatoes and green chilies Do not drain.
  • 1 can (15 oz) whole kernel corn Drained.
  • 1 can (15 oz) black beans Drained and rinsed.
  • 1 block (8 oz) plain cream cheese For a lighter version, use reduced-fat cream cheese.
  • 2 pieces fresh limes Squeezed.
  • 1/2 cup chicken broth

Method
 

Preparation
  1. Place the boneless chicken breasts evenly at the bottom of the Crock Pot.
  2. Add the drained black beans, drained corn, Rotel tomatoes, onion powder, ranch seasoning, and black pepper on top of the chicken.
  3. Squeeze the fresh lime juice over everything before pouring the chicken broth on top.
  4. Finally, place the block of cream cheese on top without mixing it in yet.
Cooking
  1. Cover the Crock Pot with the lid. Cook on HIGH for 3-4 hours or on LOW for 5-6 hours, until the chicken reaches an internal temperature of 165 degrees.
Finalizing
  1. Remove the chicken and shred it using two forks. Return the shredded chicken to the Crock Pot.
  2. Stir all the ingredients together until the cream cheese is well mixed and coats the chicken and vegetables.
  3. Dish out while hot, and enjoy this fiesta of flavors!

Notes

For a cozy presentation, serve the fiesta chicken in warm bowls, garnished with fresh cilantro and lime wedges. Leftovers can be frozen for 2-3 months.