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Homemade Fiesta Chicken (Crockpot) photo

Fiesta Chicken (Crockpot)

This Fiesta Chicken is a flavor-packed, easy dinner! Just set it in the crockpot and enjoy tender chicken with zesty salsa and creamy goodness.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 4 pieces boneless skinless chicken breasts (around 1.5 lbs, frozen or thawed)
  • 1 can black beans (15 1/2 ounce, drained and rinsed)
  • 1 can corn (15 ounce, drained)
  • 1 jar your favorite salsa
  • 2 tablespoons taco seasoning (optional)
  • 1 package cream cheese (8 ounce, softened)

Equipment

  • Crockpot
  • Measuring cups and spoons
  • Can opener
  • Spatula

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Ingredients: Start by gathering all your ingredients. If using frozen chicken breasts, there’s no need to thaw them first. The crockpot will handle that for you!
  2. Step 2: Layer the Chicken: Place the boneless skinless chicken breasts at the bottom of the crockpot. This will be the base of your Fiesta Chicken (Crockpot).
  3. Step 3: Add Beans and Corn: Next, pour the drained and rinsed black beans and the drained corn over the chicken. These ingredients add a hearty texture and nutritional value.
  4. Step 4: Pour in the Salsa: Open the jar of your favorite salsa and pour it generously over the top. The salsa will infuse flavor into the chicken while it cooks.
  5. Step 5: Season It Up: If you’re using taco seasoning, sprinkle it evenly over the ingredients. This optional step adds an extra kick of flavor that can elevate your dish.
  6. Step 6: Add Cream Cheese: Place the softened cream cheese on top of the other ingredients. As it cooks, it will melt and create a creamy sauce that ties everything together.
  7. Step 7: Cook: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken is done when it’s tender and easily shredded with a fork.
  8. Step 8: Shred and Mix: Once cooked, shred the chicken directly in the crockpot using two forks. Stir everything together until well combined, allowing the cream cheese to fully incorporate into the mixture.

Notes

  • For a vegan option, replace chicken with cooked quinoa or tofu.
  • Store leftovers in an airtight container for up to 4 days.
  • Freeze for up to 3 months; thaw before reheating.