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Creamy Slow Cooker Fiesta Chicken Recipe

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  • Author: admin
  • Prep Time: 0h 15m
  • Cook Time: 7h 0m
  • Total Time: 7h 15m
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Tex-Mex

Description

This Creamy Slow Cooker Fiesta Chicken recipe combines tender, slow-cooked chicken breasts with black beans, corn, diced tomatoes with green chilies, and a rich cream cheese and taco seasoning sauce. Finished with melted cheddar cheese and fresh cilantro, this easy and flavorful dish is perfect for a relaxed weeknight meal or serving with tortilla chips and avocado for a festive touch.

Ingredients

Scale

Chicken and Vegetables

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 (15-ounce) can diced tomatoes with green chilies, undrained

Seasoning and Dairy

  • 1 (8-ounce) package cream cheese
  • 1 packet taco seasoning
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese

Others

  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Sliced avocado (optional, for serving)
  • Tortilla chips (optional, for serving)

Instructions

  1. Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with non-stick spray or olive oil to prevent the ingredients from sticking.
  2. Layer the Chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker evenly.
  3. Add Beans and Corn: Spread the drained and rinsed black beans and drained corn evenly over the chicken breasts.
  4. Add Tomatoes: Pour the undrained diced tomatoes with green chilies over the top of the beans and corn layers.
  5. Make the Cream Cheese Mixture: In a separate bowl, combine the cream cheese, taco seasoning, and chicken broth. Stir until the mixture is smooth and well combined.
  6. Pour Mixture Over Ingredients: Pour the cream cheese mixture evenly over all the ingredients in the slow cooker, making sure the chicken is fully covered.
  7. Cook the Chicken: Cover with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken is fully cooked and easy to shred.
  8. Shred the Chicken: Remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and mix well with the other ingredients.
  9. Add Cheddar Cheese: Stir in the shredded cheddar cheese until it melts and the mixture becomes creamy and cohesive.
  10. Season to Taste: Taste the mixture and season with salt and pepper according to your preference.
  11. Serve and Garnish: Serve the creamy fiesta chicken hot, garnished with chopped fresh cilantro. Optionally, top with sliced avocado and serve alongside tortilla chips for a delicious meal.

Notes

  • You can adjust the level of spice by choosing mild or hot taco seasoning according to taste.
  • For a thicker sauce, you can leave the slow cooker lid slightly ajar during the last 30 minutes of cooking to reduce excess liquid.
  • This dish pairs well with warm tortillas, rice, or as a topping for nachos.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave, adding a splash of chicken broth if the mixture is too thick.

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Find it online: https://tastydinnertable.com/creamy-slow-cooker-fiesta-chicken-recipe/