Our easy crockpot fiesta chicken is a delicious “dump and go” crockpot recipe that makes a creamy Mexican-style chicken for a great taco filling! This recipe is a best friend to any busy person! Seriously.
You throw everything in the crockpot in the morning and when you come home you shred the chicken, add the cream cheese and serve it on tortillas or over rice.
If you love Mexican-inspired food as much as we do, I hope you’ll our white chicken enchiladas, cheesy chicken enchiladas, unique chicken posole, and hearty stew-like Mexican chicken soup.
Crockpot Fiesta Chicken Ingredients List
- Chicken Breast
- Beans Black or Pinto
- Green Chiles
- Diced Tomatoes
- Corn
- Black Olives
- Onion
- Taco Seasoning
- Cream Cheese
Serving Recommendations
If I’m sort on time, I serve this over cooked white rice but when I have time I serve it over my restaurant-style Mexican rice.
We like to serve this with jalapeno cornbread, KFC coleslaw for some freshness, or my Mexican corn salad.
Try my nonalcoholic margarita cake and pineapple margaritas to top things off!
How To Make Crockpot Fiesta Chicken With Cream Cheese
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Add all ingredients to crockpot except cream cheese.
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Cook on high for 4-6 hours or low for 8 hours or until chicken is extremely tender.
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Remove chicken and shred. Add back to crockpot. Add cream cheese, cover and continue to cook on high for 30 minutes. Stir well and serve with tortillas or over rice.
***See the full instructions below.
Storing + Freezing
- How Long Can You Keep This In The Fridge? This slow cooker fiesta chicken will keep in the fridge for 3-4 days.
- Can You Freeze This? I think this crockpot creamy fiesta chicken is best fresh. It’s so quick to put together why bother freezing it?
- Food Safety: If you’d like more info on food safety check out this link.
More Mexican-Inspired Recipes
- Carne Guisada
- Pozole Verde
- Carne Picada
- Taco Chili
- Mexican Spaghetti
- Mexican Pollo Asado
- Charro Beans
- Fiesta Chicken
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Tried This Recipe?
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Crockpot Fiesta Chicken
Ingredients
- 4 boneless and skinless chicken breast halves
- 1 (15-ounce) can black beans or pinto beans, drained and rinsed
- 1 (7-ounce) can chopped green chiles, with liquid
- 1 (15.5-ounce) can diced tomatoes, with liquid
- 1 (8-ounce) can corn, drained
- 1 (6-ounce) can black olives, drained
- 1 small yellow onion, chopped
- 1 envelope taco seasoning
- 8 ounces cream cheese, cubed and at room temperature
Instructions
- Add all ingredients to crockpot except cream cheese.
- Cook on high for 4-6 hours or low for 8 hours or until chicken is extremely tender.
- Remove chicken and shred. Add back to crockpot. Add cream cheese (8 ounces), cover and continue to cook on high for 30 minutes. Stir well and serve with tortillas or over rice.
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jt says
On the iPad, your ads cover your content.
Kathleen says
Hi JT. Thank you for leaving your comment. I found out that the ads your referring to are not coming from my site, they’re coming from a vulnerability on iphones and ipads. I’m told by my tech people that the fix would be for you to clear the cache on their phone and update to the latest version of ios. Hope that helps. Please let me know! 🙂
Jan says
this is a easy recipe and tastes delicious!
Kathleen says
Thank you Jan. So glad you enjoyed it 🙂
Andrea says
I’d like to see what it looks like when it’s done.
Kathleen says
Hi Andrea. Well, let me be honest, not exactly photo pretty. It’s super yummy though! LOL. Hope you give it a try 🙂
jennifer says
looks good! does this need any liquids? like chicken stock or anything???
Kathleen says
Hi Jennifer. No don’t add any liquids. Don’t worry though, it does it’s crock pot thing and there’s plenty of liquid in the ingredients. Enjoy 😉
Jen says
Made this tonight but without meat and it was really great! Definitely a keeper!
Kathleen says
Hi Jen! How did you serve it?
Christy says
This is simmering in my crockpot now! It took five minutes to throw together and already looks delicious. Thanks for sharing 🙂
Kathleen says
Hi Christy! You’re so welcome. Thanks for leaving a comment 🙂 Hope you enjoy.
Alexandra c. says
making this right now! looks and sounds amazing!!! =)
Kathleen says
Hey Alexandra I hope you enjoy 🙂
Deborah says
Looks so good! Question, I see it calls for black beans, but the picture shows other. Which kind of bean is better? Thanks!
Kathleen says
Hey Deborah, to be honest, I make this with which ever beans I have on hand. It’s very versatile. I love it equally with either type of bean!
Diane says
This is what’s for dinner tonight….the house smelled so good when I got home from work. Looking forward to enjoying this yummy meal!
Kathleen says
Hi Diane. I’m so jealous! Wish I was having it for dinner too! I hope you enjoy!!!
Amy says
This was delicious! Thanks! I will be making this again for sure!!!
M. Carter says
I recently found this recipe on Pinterest and decided that it would be good to try. I had a night class tonight that crossed my husband’s. His sister was going to keep our kids while we crossed paths and he came home and I left for school, so dinner needed to be ready when he got home to feed the kids and I was gone. He decided yellow rice would be good with this and made a small package and put the whole pot of it in the crock pot. When I got in tonight I stirred it all back up, loaded my tortilla, and dropped some sour cream on it… BEST EASY MEAL in FOREVER. 😀