Slow Cooker Fiesta Chicken
72 Comments Aug 27, 2020
Updated Aug 03, 2024
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This Slow Cooker Fiesta Chicken recipe is sure to be a new family favorite, it features chicken, beans, corn, Rotel, and spicy ranch mix. Its dump-and-go prep and quick cooking time make it ideal for busy weeknights and weekends.
If you love a creamy chicken meal like this one, try my Slow Cooker Artichoke Mushroom Chicken, Slow Cooker Creamy Chicken Spaghetti, Slow Cooker Jalapeno Popper Chicken, or Queso Chicken recipes.
Table of Contents
Why You Should Try This Fiesta Chicken Recipe
First of all, you will love this meal! We have had this once a week since I first tried it, and I have to share the recipe with you. Forget making slow cooker salsa chicken, and try this amped-up recipe!
If you have tried “crack chicken,” then this is a meal you will love. It’s like a Mexican version of crack chicken. It’s packed with Tex-Mex flavors thanks to the diced tomatoes and green chilies, black beans, onion, and the flavors from the ranch seasoning packet. Trust me when I say you’ll want to make fiesta chicken a regular weekly meal too!
Recipe Ingredients
- Chicken – Boneless skinless chicken breasts, these shred up the best.
- Hidden Valley Ranch Seasoning Mix – Spicy or Fiesta ranch mix.
- Rotel – Canned Rotel tomatoes & green chiles are similar to salsa but are in the canned section of the store and very convenient to have on hand.
- Black Beans – One can of drained black beans. Surprisingly, these do not overcook in the slow cooker, for they aren’t very tender straight out of the can.
- Corn – One can of whole kernel corn, you can use fire-roasted if desired.
- Cream Cheese – This makes the dish creamy, add this at the beginning of the cooking time so it has time to melt.
- Onion – One white onion will flavor the dish nicely.
- {The full recipe is in the recipe card below the images}
Variations
Chicken thighs or cooked ground chicken or turkey can be used. You can even use leftover rotisserie chicken (cook for less time).
Other beans that work well in this recipe are canned pinto beans or red beans.
If you can’t find spicy (it can be hard to find!), a regular ranch packet will work.
Step-by-Step Directions
- Add the chicken breasts to the slow cooker.
- Sprinkle over the ranch seasoning mix.
- Pour over the drained corn and beans. Add the diced white onion and cream cheese. Cook on HIGH for 4 hours or on LOW for 6-8.
- Shred the cooked chicken with two forks right in the slow cooker. Stir the cream cheese into the chicken and other ingredients. Serve this tasty dish with the suggestions below, and enjoy!
How to Serve
- Serve the shredded chicken on tortillas (these tortilla land tortillas are our favorite) with white rice. Top with cheese
- Serve as a burrito bowl by adding the creamy mixture on top of rice. Add cheese, shredded lettuce, and onions. Serve tortilla chips on the side.
- It can also be served in warmed crunchy taco shells topped with cheese.
- In addition to the toppings mentioned above, you can also add refried beans (try my slow cooker refried beans), slices of avocado, a dollop of sour cream, taco sauce, spicy salsa, or any of your other favorite toppings.
Recipe FAQs
Leave out the cream cheese. Serve with fat-free or low-fat sour cream (add at the end). Or, serve with low-fat tortillas or on a salad.
Rotel tomatoes tend to be spicy. Use a mild kind if you can find it. Use a 16 oz. jar of mild salsa instead of Rotel. Or, use a can of diced tomatoes. You can also use a regular ranch mix instead of spicy or fiesta. Taco seasoning works well too.
This delicious recipe can be stored in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
More Mexican style slow cooker recipes:
Slow Cooker Fiesta Chicken
Equipment
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 1 oz. packet spicy or fiesta Hidden Valley Ranch Mix, (can be labeled dressing or dip)
- 15 oz. can black beans, drained
- 15.25 oz. can whole kernel corn, drained
- 10 oz. can Rotel® tomatoes, (DO NOT DRAIN)
- 8 oz. cream cheese
- 1 small sweet yellow onion, diced
Instructions
- Add the chicken breasts to the slow cooker.
- Sprinkle over the ranch packet.
- Add the drained corn, drained beans, Rotel tomatoes, onion, and place the cream cheese block on top.
- Place the lid onto the slow cooker. Cook on LOW for 6-8 hours or HIGH for 4 hours.
- Shred the chicken with two forks right in the slow cooker.
- Stir the cream cheese into the chicken and other ingredients.
- Serve and enjoy!
How to Video
Sarah’s Notes
- Rotel tomatoes tend to be spicy. Use mild Rotel if you can find it.
- Use a 16 oz. jar of mild salsa instead of Roel
- Or use a can of diced tomatoes
- Use a regular ranch mix instead of spicy or fiesta
- Leave out the cream cheese.
- Serve with fat-free or low-fat sour cream.
- Serve with low-fat tortillas or on a salad.
- On tortillas
- Make a burrito bowl by serving over white rice and top with cheese
- In warmed crunchy taco shells
- Chicken thighs or cooked ground chicken or turkey can be used. You can even use leftover rotisserie chicken (cook for less time).
- Other beans that work well in this recipe are canned pinto beans or red beans.
- If you can’t find spicy (it can be hard to find!), a regular ranch packet will work.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Could I add some taco seasoning to make it a little more like tacos with the rest of the ingredients
Yes, it may be on the salty side, you may want to omit the ranch or do half and half.
I love this recipe. Can you shred the chicken before you turn on the crockpot. I’d love to double it
You can double it. You’ll have to wait to shred the chicken until it cooks. You could dice the chicken first and that would save some time on shredding.
I have made this recipe for years! I am curious if you have ever tried doubling it? We are expecting a baby in March & I am trying to food prep- this is a meal we like to freeze when we have too many leftovers… Do you know if this can be doubled in the crockpot? I mean, it is not a big deal to make two batches, it is just slightly time consuming from start to finish when PREPPING food. TYIA!
You could double this or make one batch in each ziplock bag, then freeze (before cooking!)
Thanks for sharing. So easy and so good. It’s so versatile because different family members can make it their own by adding different toppings, serving over rice, eating with chips, in a wrap, in a bowl, etc.
I also like to sometimes use my favorite salsa instead of Rotel, and in addition to the cheese,top with sliced avocado. Yummy. Always delicious. Freezes well too.
how much is a serving? a cup? half cup?
1/8 of the recipe, I do not measure. I apologize.
So good that the Leftovers were excellent in taquitos !
Great idea!
If I am using frozen chicken do I need to cook it longer?
For sure. Though I highly using thawed for food safety
I’m making right now and I’m thinking of add smoked paprika to give it a bit of smokey flavor. I also used chicken breast I had marinated in fresh thyme, olive oil, lemon juice, fresh garlic and parmesan cheese for 4 days. I’m also adding fresh parsley in the last 20 minutes before cooking since I don’t have any cilantro. If you get back to me with your thoughts on the paprika with an hour that would be great. If not I’ll leave it out to not ruin the flavor. Smells great so far.
Why would you add cheese to a marinade?
Hi, chef of 14 years here. You shouldn’t marinate chicken for 4 days. Especially if it has any acid (lemon juice in this case), as the acid starts to break down the chicken after 24 hours. You should really only marinate chicken for 24 or less.
can i use rotisserie chicken thats already been cooked
You can, but you can cut the time in half.