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Slow Cooker Fiesta Chicken

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  • Author:
  • Total Time: 305 minutes


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


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.


  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


  • 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