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Slow Cooker Creamy Fiesta Chicken Recipe

This Slow Cooker Creamy Fiesta Chicken is flavorful and an easy dinner your whole family will love!
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: easy slow cooker recipe, fiesta chicken, mexican chicken, mexican recipe
Servings: 6
Calories: 481kcal


  • Slow Cooker
  • Non-stick Cooking Spray
  • 2 Forks


  • 2 pounds boneless, skinless chicken breasts
  • 1 onion finely diced
  • 15 ounces canned corn drained, (1 can)
  • 15 ounces canned black beans rinsed and drained, (1 can)
  • 1 cup salsa
  • 2 Tablespoons lime juice
  • 1 packet taco seasoning
  • 1 packet dry ranch dressing mix
  • 8 ounces cream cheese room temperature, cut into pieces
  • 1 cup shredded pepper jack cheese
  • optional toppings (salsa, guacamole, sour cream, cilantro, etc)


  • Spray slow cooker with non-stick cooking spray.
  • Place chicken breasts in the bottom of the slow cooker.
  • Top with onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch dressing mix. Add the cream cheese on top.
  • Place the lid on the slow cooker and cook for 6-7 hours on low heat (or high heat for 3-4 hours, but I prefer the "low and slow" method).
  • Shred the chicken using 2 forks (it should fall apart fairly easily; you can do this right in the slow cooker or remove the chicken and shred it on a cutting board if that is easier).
  • Stir the shredded chicken and the shredded pepper jack cheese in with all the ingredients until the cheese is fully melted and smooth.
  • Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!


  • Quite a bit of liquid will accumulate in the pot while it cooks. When I scoop the chicken mixture into a taco or any other way of serving it, I like to use a slotted spoon or tongs so that it doesn’t make everything else soggy. I have noticed that any leftovers thicken up after sitting in the fridge.
  • To turn this into a freezer meal:
Place chicken, onion, corn, black beans, salsa, lime juice, taco seasoning, and ranch dressing mix into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into slow cooker and add 1/4 cup of water or chicken broth in with the frozen food. Place the lid on top and cook for 7-8 hours on low (4-5 hours on high).
Shred the chicken, then stir in the cream cheese and shredded cheese (cream cheese doesn't freeze well, so you will want to add it in on the day you make it).


Calories: 481kcal | Carbohydrates: 35g | Protein: 46g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1918mg | Potassium: 1113mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1160IU | Vitamin C: 11mg | Calcium: 247mg | Iron: 3mg