Name: Slow Cooker Fiesta Chicken
Prep time: 5 min
Cook time: 300 min
Total time: 305 min
Ingredients: 3 large chicken breasts (frozen or thawed); 1 can black beans, rinsed and drained; 1 cup frozen corn (or can use canned, I prefer frozen); 2 cups salsa; 1 tsp. cumin; 1 tsp. chili powder; 1/4 cup chicken broth; 1 (8 oz.) pkg. cream cheese (room temp); Cooked rice, for serving; Garnish with fresh cilantro, tomatoes, avocado, if desired.

This slow cooker fiesta chicken will become an instant favorite! Chicken beans, corn, salsa and cream cheese make up the amazing sauce to serve over rice. It’s so delicious and incredibly easy!

Holy cow it’s Monday again already. Fall break went way too fast last week. We didn’t go anywhere, just hung out at home and vegged! It was perfect!

I made this Slow Cooker Fiesta Chicken the other night and it got some serious rave reviews from my boys and husband. This is definitely one of my new favorite slow cooker meals. The flavor was amazing! I used half mild salsa and half habanero salsa and it was so good it had just a little bit of a kick, it was perfect.

I think it might be a new favorite of everyone’s at our house, Taylor may have even licked his plate clean. Make sure your cream cheese is at room temperature. It makes a huge difference in how easy it mixes into the chicken mixture.

Slow Cooker Fiesta Chicken

Prep Time

5 mins

Cook Time

5 hrs

Total Time

5 hrs 5 mins

Chicken, black beans, corn, salsa and cream cheese. . . .the perfect combination for an amazing slow cooker meal!

Author: 5boysbaker.com

Ingredients

3 large chicken breasts (frozen or thawed)
1 can black beans, rinsed and drained
1 cup frozen corn (or can use canned, I prefer frozen)
2 cups salsa
1 tsp. cumin
1 tsp. chili powder
1/4 cup chicken broth
1 (8 oz.) pkg. cream cheese (room temp)
Cooked rice, for serving
Garnish with fresh cilantro, tomatoes, avocado, if desired.

Instructions

Place chicken breasts in slow cooker.Add the beans, corn, salsa, cumin, chili powder and chicken broth.
Cover and cook on low for 4-5 hours or until chicken is cooked through. Shred chicken using two forks. Then, add the cream cheese, cover and cook on low for 30 more minutes or until softened.
Stir together and serve over cooked rice. Garnish with chopped cilantro. Serves: 4-6

Recipe Notes

I took my cream cheese out of the fridge and let it sit on my counter while the chicken cooked. When it was time to add it, it melted quickly, and easily into the chicken mixture. Don't try and add in a cold block of cream cheese because it will be lumpy and take longer to melt.

Recipe Source: Adapted Slightly from Eat Cake for Dinner

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