Crock Pot Fiesta Chicken

A comforting and flavorful dish featuring tender chicken mixed with zesty tomatoes, corn, and spices, perfect for busy weeknights or gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Main Ingredients

2 pounds chicken (breast or thighs) Boneless, skinless chicken works beautifully; thighs add juiciness.
15 ounces black beans (or any beans, drained & rinsed) Feel free to swap with pinto or kidney beans.
14 ounces diced tomatoes with green chilies (or plain diced tomatoes, do not drain) Use tomatoes with chilies for extra zest.
2 cups corn (drained if canned)
4 ounces diced green chiles (drained)
1 cup onion and bell pepper mix (frozen or fresh)
1/2 teaspoon ground cumin
1/2 teaspoon ground smoked paprika
10.5 ounces cream of chicken soup (do not dilute)
1/4 cup fresh cilantro (chopped)
4 ounces cream cheese (room temperature, cut into chunks) Ensure it’s at room temperature for easy mixing.

Preparation

Spray the inside of your slow cooker with nonstick cooking spray for easy cleanup.
Season the chicken lightly with salt and pepper, then place it into the slow cooker.
Add the black beans, diced tomatoes, corn, green chiles, onion and bell pepper mix, cumin, smoked paprika, and the cream of chicken soup. Stir gently to combine all the ingredients, except for the cream cheese.

Cooking

Cover and cook on low for 8 hours or high for 4 hours.
About 30 minutes before it’s time to eat, shred the chicken with two forks and add the chunks of cream cheese.
Allow it to continue cooking for another 30 minutes, stirring well until the cream cheese is thoroughly incorporated.
Serve hot over rice, baked potatoes, tortilla chips, or however you enjoy it.

For a kick, add diced jalapeños or cayenne pepper. Ensure all your ingredients are prepped and ready to go before you start.