This creamy and zesty Crock Pot Fiesta chicken tastes great when paired with tacos, tortillas, or even with rice! Packing in incredible Mexican flavors and lots of protein, this recipe is pretty much set and forget, making it a great weeknight meal option.
I love trying out different chicken recipes in my Crockpot, and some of my absolute favorites are my Huli Huli chicken, Raspberry Chicken, Crockpot chicken tacos, and my personal best- a hearty slow cooker chicken and rice casserole.
This Fiesta chicken recipe, in particular, is a beautiful adaption of the bold and vibrant flavors of Mexican cuisine.
The black beans, corn, diced tomatoes, and green chilies team up with the spices and seasonings to lend lots of texture and flavor to the chicken, making it a comfort meal.
The best part? The Crockpot does all the work for you! Simply layer the ingredients set the cooking time, and let it do its magic!
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Why You'll Love This Recipe
- This slow cooker Fiesta chicken comes together with just a few simple ingredients that you can find at any grocery store.
- It's an incredibly flavorful and versatile dish that also allows you to get creative with your mix-ins.
- You can experiment with different serving options too- spoon it over a bed of fluffy rice, wrap it up in warm tortillas, or top it over your crispy nachos.
- You'll need just a few minutes of prep time, and then just let it cook in the slow cooker while you get things done.
Ingredients for the Crock Pot Fiesta Chicken Recipe
- Chicken: I used boneless, skinless chicken breasts here. They're super easy to get your hands on and are pretty affordable too.
- Onion: I love using yellow onion for its sweetness and subtle savory flavor. Feel free to use red onion if that's what you have at hand.
- Garlic: For its pungent aroma that lends an incredible flavor to the dish.
- Ranch seasoning: For that creamy, herby flavor. Packaged ranch seasoning just makes things super quick and easy.
- Taco seasoning: For that fiery kick that's the highlight of Mexican food.
- Canned black beans: To make the dish more filling and hearty.
- Canned corn: For a sweet and juicy crunch.
- Canned tomatoes: To lend the dish some tanginess and a bit of acidity.
- Canned green chilies: For a subtle bit of heat. If you can't find this, get your hands on Rotel, and use it instead, skipping the canned tomatoes.
- Black pepper: For that mild earthy deliciousness. Cream cheese: To lend the dish beautiful rich and creamy flavors, and to tone down the heat too!
Variations & Substitutions
- Swap the boneless skinless chicken breasts in the recipe, and use boneless chicken thighs instead if you want the meat to be more tender and flavorful.
- Swap the cream cheese for some sour cream or Greek yogurt to make it healthier. Just remember to add it in towards the end of the cooking process, and stir it well.
- Try a vegetarian version of the recipe by swapping the chicken breasts with a plant-based alternative like tofu, tempeh, or cauliflower florets. This will need less time to cook, so keep that in mind.
How To Make Slow Cooker Fiesta Chicken
Step 1: Prepare chicken and onion: Get rid of any excess fat from the chicken breast. Pat dry with paper towels. Layer the diced onion into the bottom of your Crockpot and then place the chicken breast on the top.
Step 2: Assemble ingredients: Sprinkle some ranch seasoning and taco seasoning over the chicken. Pour the black beans, corn, tomatoes, and green chilies on the top. Season with garlic and black pepper, and then top this with the cream cheese.
Step 3: Cover and cook: Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours.
Step 4: Shred and serve: Get the cooked chicken from the slow cooker. Use two forks to shred the chicken, add it back into the Crockpot, and mix well.
Recipe Tips
- Choose chicken breasts that are roughly the same size. This will ensure that they're cooked evenly.
- To add an extra kick of heat, substitute the canned green chiles with diced fresh jalapeños or Chipotle peppers in Adobo sauce.
- To make things quicker, use a hand mixer on low speed to shred the chicken, instead of manually doing it with two forks.
Serving Suggestions
- This creamy Fiesta ranch chicken is super versatile- you can put it to use in lots of different ways.
- Burrito bowl: Build a delicious burrito bowl with a base of some slow cooker rice, top it with the Fiesta chicken, and then with some sliced avocado, salsa, fresh cilantro, and lots of lime juice.
- Fiesta chicken tacos: Stuff your favorite warm taco shells with some of the Fiesta chicken mixture along with some chopped tomatoes and onions, lettuce, and a dollop of sour cream or guacamole to make some delicious Fiesta chicken tacos.
- Nachos: Layer some nachos on a baking sheet, and top with the shredded chicken and lots of shredded cheese. Broil this until the cheese is melty, and then top it off with chopped tomatoes or pico de gallo, lots of olives, and some Crockpot white queso.
- Stuffed bell peppers: Make it a healthier feast by stuffing cored bell peppers with the chicken mixture, and topping it with some cheese. Broil this for a few minutes until the cheese is melty and serve! Quesadillas: Portion out some of the Fiesta Chicken between two tortillas and sprinkle some shredded cheese on the top. Cook this on a griddle or a skillet until the cheese melts and the tortillas turn golden brown and crispy. Cut into wedges and serve with salsa, sour cream, guacamole, or Crockpot Velveeta cheese dip.
Storing & Freezing
- Storing: Your leftover Fiesta Crockpot chicken can be transferred to an airtight container once it has cooled down, and then refrigerated for up to 3-4 days.
- Freezing: Want the chicken to last longer? Move them to freezer-safe bags or containers, label them with the date, and pop them in the freezer for up to 3 months.
- Make sure you allow them to thaw overnight before you reheat them. Reheating: Reheat the Crockpot Fiesta chicken on the stovetop in a skillet or the microwave, with a splash of broth or water to keep it from drying out.
Recipe FAQs
You can, but I would highly recommend first thawing the chicken overnight in the refrigerator before you pop in the Crockpot, as it can release too much moisture if you add it in while it is still frozen.
Use any vegan cream cheese or cashew cream instead of the cream cheese if you're looking for a dairy-free version.
More Mexican-Inspired Chicken Dishes
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Crock Pot Fiesta Chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts (about 2 lbs.)
- 1 cup yellow onion (diced)
- 1 packet ranch seasoning mix
- 1 tbsp taco seasoning
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (15 oz) can whole-kernel corn (not drained)
- 1 (14.5 oz) can diced tomatoes (not drained)
- 1 (4 oz) can diced green chilies (drained)
- 1 tsp black pepper
- 2 tsp garlic (minced)
- 8 oz cream cheese
Instructions
- Add onion to the bottom of a 6-quart crock pot and add the chicken on top.
- Sprinkle ranch seasoning and taco seasoning over the top of the chicken. Pour black beans, corn, tomatoes, green chilies, black pepper, and garlic on top of the chicken. Then, place the cream cheese on top.
- Cover and cook on high for 2-3 hours or low for 4-6 hours.
- Shred the chicken in the crock pot with two forks and mix until well combined.
- Serve over rice, tortillas, or nachos, and enjoy!
Notes
- Choose chicken breasts that are roughly the same size. This will ensure that they're cooked evenly.
- To add an extra kick of heat, substitute the canned green chiles with diced fresh jalapeños or Chipotle peppers in Adobo sauce.
- To make things quicker, use a hand mixer on low speed to shred the chicken, instead of manually doing it with two forks.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Julianna says
This is probably the best thing I’ve ever made in my slow cooker! It was so easy and delicious with many varieties to use it. It’s going on the rotation for the upcoming school year. Thank you!
Ryan Allen says
This makes me so happy to here.
Jessie Hyra says
Can this recipe be frozen??
Ryan Allen says
Yes, this makes a great freezer meal.
Samantha says
My kids are so picky but this is absolutely one of their favorites!
Ryan Allen says
That’s the best kind of win! When a picky crew gives the thumbs-up, you know it’s a keeper. Sounds like this one earned a permanent spot in the rotation!
Elaine & James says
This recipe is worth pulling out your slow cooker for! We had a busy day and coming home to this meal was amazing! Excited to make it again!
Ryan Allen says
Thank you so much! That is exactly why I love slow cooker meals on busy days. I’m so happy it made dinner easier and that you’re already excited to make it again!
Mary says
After 3 hours on high, the chicken wasn’t quite done. So I decided to cut up the chicken and put it back in and cook another 30-45 min on high.
The sauce was pretty thin so I transferred some to a pot on the stove and added some cornstarch in water. Perfect!
I might go ahead and drain the corn next time and see if that makes the sauce come out thicker.
Ryan Allen says
Thanks so much for sharing what worked for you! Slow cookers can vary a bit, and cutting the chicken smaller was a great fix. Draining the corn next time should definitely help make the sauce a little thicker, and the cornstarch slurry is always a great option too!