Crockpot Fiesta Chicken
A flavorful slow-cooker chicken dish with salsa, cream cheese, corn, and black beans, perfect for busy weeknights and meal prep.
Ingredients
Main ingredients
- 1.5 lbs boneless, skinless chicken breasts about 2–3 breasts
- 4 oz cream cheese, softened
- 8 oz salsa (salsa verde or your favorite jarred salsa)
- 1 cup frozen corn no need to thaw
- 1 can black beans, drained and rinsed 15 oz can
- 1 packet taco seasoning or 1.5–2 tbsp homemade taco spice
- salt and pepper to taste optional
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot in a single layer.
- Pour the salsa evenly over the chicken, covering it.
- Sprinkle the taco seasoning across the top. Add salt and pepper if your salsa is mild.
- Cook on low for 6–8 hours or on high for 3–4 hours until the chicken reaches an internal temperature of 165°F.
- About 30 minutes before serving, stir in the cream cheese until it melts into the juices.
- Add the frozen corn and drained black beans and mix.
- Shred the chicken directly in the crockpot with two forks, stirring to combine with the sauce and veggies.
- Taste and adjust seasoning before serving.
Notes
This dish can be served in tortillas, over rice, lettuce wraps, or as loaded nachos. It can be stored in the fridge for 3–4 days or frozen for 2–3 months. Reheat gently to ensure safety.