A creamy, cheesy, and slightly spicy Tex-Mex flavored dish that’s incredibly easy to prepare. Perfect for busy weeknights, meal prep, or casual weekend dinners. Serve it over rice, in tacos, burritos, or even as a dip.
Author:Touria Elkoudssi
Prep Time:10 minutes
Cook Time:6-8 hours on low or 3-4 hours on high
Total Time:6 hours 10 minutes to 8 hours 10 minutes
Yield:8-10 servings 1x
Category:Main Course
Method:Slow Cooker
Cuisine:Tex-Mex
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
1 packet ranch seasoning mix
2 tablespoons taco seasoning
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (10 ounces) Rotel (diced tomatoes with green chilies)
1 block (8 ounces) cream cheese
Juice of 2 fresh limes
Instructions
Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker.
Add Seasonings and Vegetables: Sprinkle the ranch seasoning and taco seasoning over the chicken. Add the black beans, corn, and Rotel on top.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Shred Chicken: Once cooked, shred the chicken directly in the slow cooker using two forks.
Incorporate Cream Cheese: Add the cream cheese to the mixture and stir until fully melted and combined.
Add Lime Juice: Squeeze fresh lime juice over the mixture and stir to combine.
Serve: Serve the fiesta chicken over rice, in tortillas, or as desired.
Notes
For extra creaminess, add a splash of heavy cream.
To increase spiciness, use hot Rotel or add diced jalapeños.
For a thicker consistency, let the mixture sit uncovered for 15 minutes before serving.