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Crockpot Fiesta Chicken

Crockpot fiesta chicken cooks slowly with salsa, taco seasoning, black beans, and corn for tender shredded chicken in a creamy sauce. Cubed cream cheese melts in at the end, making an easy slow cooker dinner with a hearty Tex-Mex flavor.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless
  • 1 packet (1 oz) taco seasoning
  • 1 cup salsa
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15.25 oz) corn drained
  • 1 block (8 oz) cream cheese cut into cubes

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the chicken breasts in a 6-quart slow cooker.
  2. Sprinkle evenly with the taco seasoning.
  3. Spoon the salsa over the chicken.
  4. Add the black beans and corn around the chicken.
  5. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part.
  6. Add the cream cheese.
  7. Cover and cook on HIGH for 20 to 30 minutes, until softened.
  8. Shred the chicken with two forks.
  9. Stir everything together until creamy.

Notes

For the best texture, make sure the chicken reaches 165°F in the thickest part before shredding. Refrigerate leftovers for 3 to 4 days or freeze them; thaw overnight in the refrigerator. Reduced-fat cream cheese can be used as a lighter swap.