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Crock Pot Fiesta Chicken

A comforting and flavorful dish of chicken simmered in a zesty sauce, perfect for busy weeknights and family gatherings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwest
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Can use frozen chicken, increasing cooking time.
  • 1 packet dry ranch dressing Enhances flavor; can marinate chicken beforehand.
  • 1 tsp onion powder
  • 1 tsp ground black pepper
  • 1 can Rotel diced tomatoes and green chilies (10 oz) Do not drain.
  • 1 can whole kernel corn (15 oz) Drain before adding.
  • 1 can black beans (15 oz) Drain and rinse before adding.
  • 1 block plain cream cheese (8 oz) Can substitute with dairy-free alternative.
  • 2 pieces fresh squeezed limes Juice adds freshness.
  • 0.5 cup chicken broth Keeps dish moist.

Method
 

Preparation
  1. Place the chicken breasts in the Crock Pot.
  2. Add the rinsed black beans and drained corn over the chicken.
  3. Pour in the Rotel tomatoes, then sprinkle on the onion powder, ranch seasoning, and black pepper.
  4. Squeeze the fresh lime juice over all ingredients.
  5. Pour the chicken broth on top, then add the cream cheese block over the other ingredients.
  6. Cover the slow cooker with its lid.
Cooking
  1. Cook on HIGH for 3-4 hours or on LOW for 5-6 hours, until the chicken reaches an internal temperature of 165°F.
  2. Remove the chicken and shred it using two forks, then return the shredded chicken to the pot.
  3. Stir everything to combine, ensuring the cream cheese coats all ingredients.
  4. Serve while hot and enjoy!

Notes

Serve over rice or with tortilla chips. Top with cilantro, cheese, or avocado for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.