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Slow Cooker Fiesta Chicken

šŸŽ‰šŸ’ƒšŸ™Œ An EASY recipe for fiesta ranch chicken that the whole family LOVES! Thereā€™s tender chicken, cream cheese, salsa, black beans, green chiles, and more which creates a little fiesta in your mouth! Serve it as-is, over rice, or in tacos. Perfect for busy weeknight dinners or make it for your next game-day party!Ā 

Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
Servings: 10 servings
Calories: 488 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika regular paprika may be substituted
  • 1 teaspoon chili powder use 2 to 3 teaspoons for a spicier dish
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 to 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts*
  • 1 cup reduced sodium chicken broth or water
  • 8 ounces brick-style full-fat cream cheese cubed and softened to room temp**
  • one 1.1 ounce packet dry fiesta ranch seasoning mix or your favorite flavor of ranch seasoning mix
  • 12 ounces red salsa***
  • 15 ounces canned corn drained well (frozen or freshly shaved corn may also be used)
  • 15 ounces canned black beans drained and rinsed (I use reduced sodium beans)
  • 7 ounces canned diced green chiles do not drain
  • 10 corn tortillas or flour tortillas, if serving as tacos
Garnishes (Optional)
  • queso fresco or Mexican shredded cheese blend
  • Mexican crema or sour cream thinned with milk
  • cilantro
  • Lime wedges

Instructions

    Cup of Yum
  1. In a bowl combine the cumin, smoked paprika, chili powder, onion powder, garlic powder, salt, and stir to combine the spice rub mixture.
  2. Evenly drizzle the chicken breasts with olive oil and then pat on the spice rub evenly all over both sides of each chicken breast.
  3. Place the chicken breasts in a large 7 to 8-quart slow cooker, add the broth, cover, and slow cook on HIGH heat for about 3 hours, or until chicken is done (165F internal temp).
  4. Place the chicken on a cutting board and shred it using two forks. Alternatively, you can shred chicken by placing it in the bowl of a stand mixer fitted the the paddle attachment, and mixing on low speed until shredded.
  5. Add the shredded chicken back into the slow cooker.
  6. Add the cream cheese, fiesta ranch seasoning mix (or another flavor of dry ranch seasoning mix), salsa, corn, beans, green chiles (do not drain), stir to combine, cover with the lid, and slow cook on LOW for 2 to 3 hours, or until bubbly; OR slow cook on HIGH for 1 hour or until bubbly.
  7. Serve immediately, as desired - either plain and as-is, over rice, in a lettuce leave like a lettuce wrap, or in tortillas. Tip - Soften tortillas byĀ wrapping them in a kitchen towel and microwave them for about 30 seconds or just until warmed. Additionally, you canĀ blister or brown them in a dry skillet over medium-high heat.Ā It only takes about 30 seconds per side, at most.
  8. Garnish with your favorite cheese, Mexican crema, sour cream, cilantro, lime juice; all optional and as desired. Fiesta chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently and on low heat.

Notes

  • *You need two pounds of chicken for this recipe and if you are buying the very large boneless skinless chicken breasts from your butcher that are about 1 pound each, you may want to considerĀ pounding them a bit thinner or even slicing them in half.Ā Thinner chicken cooks faster and for me, thatā€™s always better.
  • If youā€™re buyingĀ the two pounds of chicken as 4 or 5 breasts, then no needĀ to concern yourself with pounding or halving.
  • **Donā€™t use reduced fat cream cheese or any type of ā€œliteā€ cream cheese. It is made with more water, rather than fat, and your fiesta chicken mixture could be soupy if you use a lite cream cheese product rather than full fat.
  • ***If you want thicker and chunkier fiesta chicken, use a thicker and chunkier salsa - perhaps one with bean and corn in it, too. I am not a fan of thinner Mexican restaurant-style salsa for this recipe and prefer salsa with a chunkier texture. But it's up to you.Ā You can use red or green salsa although visually, and for me the taste, red salsa is preferred.

Nutrition Information

Serving 1serving Calories 488kcal (24%) Carbohydrates 38g (13%) Protein 41g (82%) Fat 20g (31%) Saturated Fat 9g (45%) Polyunsaturated Fat 9g Cholesterol 114mg (38%) Sodium 1282mg (53%) Fiber 8g (32%) Sugar 7g (14%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 488

% Daily Value*

Serving 1serving
Calories 488kcal 24%
Carbohydrates 38g 13%
Protein 41g 82%
Fat 20g 31%
Saturated Fat 9g 45%
Polyunsaturated Fat 9g 53%
Cholesterol 114mg 38%
Sodium 1282mg 53%
Fiber 8g 32%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.