Crock pot Creamy Fiesta Chicken

This recipe is great if you want to have a quick, easy, and hearty meal, using ingredients you may already have on hand. You can also make adjustments to taste preferences. This can be served over rice or eaten like Chili with Tortilla chips.

Crock pot Creamy Fiesta Chicken


4 skinless, boneless, chicken breasts or 8 chicken tenders
1 (15 ounce) can black beans, rinsed and drained
2 cups frozen corn 
2 cups chunky medium salsa, divided into half
2 cloves garlic, minced
1/2 t. cumin
1 (8 ounce) package cream cheese, cubed
Salt and pepper, to taste
Shredded cheese, cilantro, and green onions for toppings (optional)


Add beans, corn, garlic, cumin, and half of your salsa to the bottom of your crock pot. Mix to combine ingredients. Layer chickens breasts over the top and cover with remaining salsa. Cook on low for 6-8 hours or on high for 4-5 hours. After time is up, shred chicken and add cream cheese cubes. Allow cream cheese to melt (about 15 minutes). Serve over rice and garnish with cheese, cilantro, and green onions. Enjoy!

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