Crock Pot Fiesta Chicken with Creamy Ranch and Zesty Green Chilies
By Noah Bennett
Prep
10 min
Cook
210 min
Total
220 min
Servings
6
Make this six-serving Crock Pot Fiesta Chicken recipe by combining all ingredients in a slow cooker․ Enjoy the chicken filling on rice‚ tortillas‚ and other dishes‚ including nachos․ Ingredients in the chicken filling include chicken breast‚ black beans‚ corn‚ tomatoes‚ green chilies‚ and cream cheese․
Yellow onion is sautéed and served over skinless‚ boneless chicken breasts․ Ranch and taco seasoning are mixed with chicken․ Black beans add texture‚ and canned corn and tomatoes add liquid to the slow cooker․ Undrained green chilies and fresh black pepper and garlic add mild heat and flavor․ Cream cheese‚ cut into chunks‚ is added at the end for a creamy ranch flavor when served․
Shredded chicken means the chicken easily separates with two forks and blends with other ingredients‚ such as beans‚ corn‚ and cream cheese․ Select chicken breasts of about the same size to ensure even cooking․ The most common issue with this recipe is frozen chicken‚ which releases liquids; thaw chicken overnight in the refrigerator before preparing the recipe․
Served over rice‚ in warm tortillas‚ or across nachos․ To save leftovers‚ cool the cooked chicken and keep it in an airtight container․ As stated by the resource‚ cooked chicken stored in the refrigerator will keep for about three to four days and cooked chicken stored in the freezer will keep for up to three months․ Include liquids like broth or water when reheating to add moisture․
Why you'll love this recipe
- Makes six servings in a single large crockpot batch to use shredded chicken in six other dishes‚ including rice dishes and tortilla and nacho dishes․
- Leftover casseroles can be kept in the refrigerator for three to four days․ A bean and corn chicken casserole will remain cohesive when refrigerated in an airtight container․
- Serving-size packages can be frozen for up to three months and used as taco or nacho toppings or in other dishes‚ including quesadillas and meat-stuffed peppers․
- Reheats very easily with minimal preparation by mixing broth or water into the shredded chicken before reheating to avoid drying it out when reheated on the stovetop or in the microwave․
- Slow cooking takes less time to assemble and layer ingredients than other methods but gives the onion‚ spices‚ beans‚ corn‚ tomatoes‚ and chicken time to cook with minimal effort․
- Dishes made with this ingredient can be served as a side or main course with rice‚ in tacos and other torta dishes‚ as appetizers such as nachos‚ and in quesadillas and bell peppers․
Ingredients
- •2 lb boneless, skinless chicken breasts (about 2 lb)
- •1 cup yellow onion (diced)
- •1 packet ranch seasoning mix
- •1 tbsp taco seasoning
- •1 can black beans (15 oz, drained and rinsed)
- •1 can whole-kernel corn (15 oz, not drained)
- •1 can diced tomatoes (14.5 oz, not drained)
- •1 can diced green chilies (4 oz, drained)
- •1 tsp black pepper
- •2 tsp garlic (minced)
- •8 oz cream cheese
Instructions
- 1
Add onion to the bottom of a 6-quart crock pot and add the chicken on top.
- 2
Sprinkle ranch seasoning and taco seasoning over the chicken.
- 3
Pour black beans, corn, tomatoes, green chilies, black pepper, and garlic over the chicken.
- 4
Place the cream cheese on top.
- 5
Cover and cook on high for 2-3 hours or low for 4-6 hours.
- 6
Shred the chicken in the crock pot with two forks and mix until well combined.
- 7
Serve over rice, tortillas, or nachos.
FAQ
Nutrition (per serving)
Calories
319
Protein
35g
Fat
17g
Carbs
6g
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