Slow Cooker Creamy Fiesta Chicken
Equipment
- slow cooker
Ingredients
- 1 lb chicken breast
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) corn (drained and rinsed)
- 1 can (10 oz) diced tomatoes & green chiles (Rotel)
- 1 packet (1 oz) taco seasoning
- 8 oz cream cheese
Instructions
- Line your slow cooker for easy clean up.
- Place chicken breasts in the bottom of the slow cooker and sprinkle with taco seasoning.
- Pour all other ingredients in the slow cooker and cover.
- Cook on LOW for 4 hours.
- Take out chicken breast, shred, return to slow cooker, and stir well.
- Turn slow cooker off and let chicken sit and absorb for 15 minutes.
- Serve in shells or tortillas for tacos, on chips for nachos, or in a bowl for a healthier option.
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Hey girlie……Do you think this will freeze well? Looks like something I could easily do for lunches at work.
Author
I haven’t tried freezing it before, but I don’t see a reason why it wouldn’t work? We typically make a batch and then each get 3-4 servings out of it that we rotate for lunch/dinner throughout the week.
Made this recipe tonight and it was delish! Have made something similar in the past but liked the creaminess of this one due to the cream cheese! Thanks!
Went with a slight modification and used frozen corn instead of canned. Found it’s more “snappy” and I think it retains more of its nutrients.
Author
McKena, I’m so glad you liked the meal! We substitute canned/frozen corn all the time. I’ve found they work almost the same and it’s nice to be able to use whatever I have on hand. Thanks for commenting!
Do you have any substitutes for the cream cheese?
Author
Hi Nicole! Are you looking for a non-dairy substitute or just something other than cream cheese?