Creamy Fiesta Chicken Recipes

CROCK POT FIESTA CHICKEN

Steps:

• Place chicken breasts in the Crock Pot. Add drained and rinsed black beans, drained corn, Rotel tomatoes, onion powder, ranch seasoning, and black pepper.
• Squeeze fresh lime juice over the top. Then pour chicken broth over ingredients and place cream cheese block on top.
• Place the lid on the slow cooker. Cook on HIGH for 3-4 hours or on LOW for 5-6 hours. Chicken is done when it reaches 165 degrees internal temperature.
• Remove chicken from the Crock Pot. Using two forks shred the chicken and add back into the Crock Pot.
• Stir all the ingredients together until cream cheese coats everything.
• Serve while hot and enjoy!

INSTANT POT CREAMY FIESTA CHICKEN RECIPE

Steps:

• Place chicken breasts in the bottom of the Instant Pot.
• Add water, onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch mix.
• Place the lid on to of pot and move valve to SEALING (not venting).
• Press the PRESSURE COOK (or MANUAL) button and set timer for 20 minutes (or 25 minutes if using frozen chicken breasts).
• When cook time is finished, do a QUICK RELEASE of the pressure.
• Remove the chicken from the pot and shred using 2 forks.
• While the chicken is out of the pot, add in cream cheese and pepper jack cheese.
• Mix together until all the cream cheese and pepper jack cheese is melted (if you want, you can press the SAUTE button to heat it up faster) and the mixture is creamy.
• Add the chicken back in and stir.
• Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!

CREAMY FIESTA CHICKEN

Steps:

• In a large slow cooker combine the chicken, black beans, corn, tomatoes, and taco seasoning.
• Cook on high for 3-4 hours (or low for 6-8) or until the chicken is fork tender and shreds easily.
• Add cream cheese and cook for an additional 30 minutes.
• Using two forks, shred the chicken and stir all the ingredients to combine.
• Serve warm.

SLOW COOKER CREAMY FIESTA CHICKEN RECIPE

Steps:

• 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!

CROCK POT CREAMY MEXICAN CHICKEN (AKA FIESTA CHICKEN)

Steps:

• Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
• Cook on high for 4-6 hours or low for 8 hours.
• Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
• Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.