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You are here: Home / Recipes / Main Dishes / Chicken/Poultry / Slow Cooker Fiesta Chicken

Slow Cooker Fiesta Chicken

Yum

October 19, 2015 by Jodi + 2 Comments

 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.

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Slow Cooker Fiesta Chicken


  • Author: 5boysbaker.com
  • Total Time: 305 minutes
Print Recipe
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Description

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


Ingredients

Units Scale
  • 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

  1. Place chicken breasts in slow cooker.Add the beans, corn, salsa, cumin, chili powder and chicken broth.
  2. 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.
  3. Stir together and serve over cooked rice. Garnish with chopped cilantro. Serves: 4-6

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.
  • Prep Time: 5 minutes
  • Cook Time: 300 minutes

Did you make this recipe?

Follow  @jodi_lud_5boysbaker on Instagram and show me the recipes you’re making from my blog using the hashtag #5boysbaker .  I love seeing all the deliciousness you’re making.

Recipe Source: Adapted Slightly from Eat Cake for Dinner

I linked up at Buns in My Oven

Filed Under: Chicken/Poultry, Slow Cooker/Instant Pot Tagged With: chicken, slow cooker

Comments

  1. Lori West says

    November 2, 2015 at 12:20 pm

    This was really really good! My kids have already requested it to be in the meal “rotation”.

    Reply
    • Jodi says

      November 2, 2015 at 4:17 pm

      I knew they would love it! It’s definitely a keeper recipe!

      Reply

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Hi! I'm Jodi, welcome to 5 Boys Baker where I share my love of chocolate & sweets and everything in between.

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