Crock Pot Fiesta Chicken
A delightful one-pot meal bursting with bold flavors and tender chicken, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Total Time: 250 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Dairy-Free (if cream cheese is omitted), Gluten-Free
Ingredients
- 2 pounds chicken (breast or thighs)
- 1 cup onion and bell pepper mix (found in the freezer section)
- 15 ounces black beans (drained & rinsed)
- 2 cups corn (drained if canned)
- 14 ounces diced tomatoes & green chilies (do not drain)
- 4 ounces diced chiles (drained)
- 10.5 ounces cream of chicken soup (do not dilute)
- 4 ounces cream cheese (room temperature and cut in chunks)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground smoked paprika
- 1/4 cup cilantro (chopped)
Instructions
- Spray the inside of the slow cooker with nonstick cooking spray to make cleaning easier later.
- Season the chicken with salt and pepper, then place it in the slow cooker.
- Add the black beans, corn, diced tomatoes with green chilies, diced chiles, onion and bell pepper mix, ground cumin, and smoked paprika into the slow cooker.
- Pour in the cream of chicken soup while leaving the cream cheese to the side for now.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Shred the chicken with two forks about 30 minutes before you plan to eat. Add the cream cheese and stir well to integrate it.
- Continue to cook for an additional 30 minutes, until the cream cheese is fully mixed in and the dish is hot throughout.
- Enjoy it over rice, baked potatoes, or tortilla chips.
Notes
Make a big batch for meal prep and enjoy leftovers throughout the week.
Find it online: https://www.chickenclassic.com/crock-pot-fiesta-chicken/