Description
Creamy, cheesy, and packed with Tex-Mex flavors, this Crockpot Fiesta Chicken is the ultimate dump-and-go dinner. Perfect for tacos, rice bowls, or even as a dip—your family will be asking for seconds.
Ingredients
- 1.5 lbs chicken
- 4 oz cream cheese
- 8 oz salsa
- 1 cup frozen corn
- 1 can black beans
- 1 packet taco seasoning
Instructions
1. Prepare your crockpot: Lightly grease the insert to prevent sticking.
2. Add ingredients: Place chicken, salsa, corn, beans, taco seasoning, and cream cheese (for slow cooker only) inside.
3. Cook: For the slow cooker, set on high for 4 hours or low for 6. For the Instant Pot, cook on high for 13 minutes with a natural pressure release.
4. Shred chicken: Use two forks or a hand mixer directly in the pot for easy shredding.
5. Stir and combine: If using the Instant Pot, stir in cream cheese after shredding until smooth and creamy.
6. Serve: Spoon into bowls, tacos, or over rice. Garnish with fresh cilantro, lime juice, or shredded cheese.
Notes
Spray your crockpot with nonstick spray for easy cleanup.
Use a hand mixer for quick chicken shredding right inside the pot.
Double the recipe and freeze half for an easy meal later.
Adjust spice by using mild, medium, or hot salsa depending on your family’s preference.
- Prep Time: 10 minutes
- Cook Time: 4 hours (slow cooker) or 13 minutes (Instant Pot)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 244
- Sugar: 3g
- Fat: 10g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 27g