Go Back
Handheld photo of a rustic white bowl containing Slow Cooker Fiesta Chicken with visible shredded strands, corn, and black beans.

Slow Cooker Fiesta Chicken: The Ultimate Creamy Mexican-Inspired Dinner

This Slow Cooker Fiesta Chicken features tender shredded chicken in a creamy, orange-tinted salsa and cream cheese sauce. Packed with black beans, corn, and green chiles, it is the perfect easy weeknight meal for busy families.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Fiesta Chicken Ingredients
  • 2 lbs Boneless Skinless Chicken Breasts approx 907g
  • 1.5 cups Chunky Salsa 355ml, mild or medium
  • 8 oz Cream Cheese 226g, cubed and softened
  • 15 oz Black Beans 425g can, rinsed and drained
  • 1 cup Sweet Yellow Corn 165g, canned or frozen
  • 4 oz Diced Green Chiles 113g can
  • 1 tsp Kosher Salt 5g
  • 0.5 tsp Black Pepper 2g
  • 1 tsp Cumin 3g
  • 0.25 cup Fresh Cilantro 15g, chopped for garnish
  • 0.5 cup Sour Cream 120ml, for dolloping

Equipment

  • 1 6-Quart Slow Cooker Or similar sized Crock-Pot
  • 2 Forks For shredding the chicken

Method
 

Slow Cooking Process
  1. Place chicken breasts in the bottom of the slow cooker. Season with salt, pepper, and cumin. Pour salsa and green chiles over the chicken.
  2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender and reaches 165°F (74°C).
  3. Remove chicken to a plate and shred with two forks. Add cubed cream cheese, black beans, and corn to the slow cooker liquid. Stir until the cream cheese is fully melted into an orange-tinted sauce.
  4. Return the shredded chicken to the sauce and toss to coat. Serve in bowls topped with fresh cilantro and a dollop of sour cream.

Notes

Use room temperature cream cheese to prevent clumps in your sauce.
Rinse your black beans thoroughly to keep the sauce color vibrant and orange.