Can I make it less spicy?

Absolutely. If your family prefers milder flavors, swap Rotel for plain diced tomatoes or a mild salsa. You can also skip the green chilies entirely and use less pepper.

Can I use frozen chicken breasts?

Yes, but you’ll need to increase the cooking time by about 1 hour. Always ensure the internal temperature hits 165°F before shredding.

How do I thicken the sauce if it's too watery?

First, make sure you’ve drained the beans and corn. If it's still thin, you can remove the lid in the last 30 minutes to let it reduce slightly, or stir in a cornstarch slurry.

Can I skip the cream cheese?

While cream cheese is key to the creamy texture, you can substitute it with full-fat Greek yogurt or a dairy-free cream cheese if you’re avoiding lactose.

What's the best way to reheat it?

Microwave with a splash of broth or milk to restore creaminess. You can also warm it in a skillet over medium-low heat while stirring occasionally.

Creamy Slow Cooker Fiesta Chicken – The Best 5-Star Easy Recipe

Name: Creamy Slow Cooker Fiesta Chicken
Prep time: 5 min
Cook time: PT-486079H10M10S
Total time: 6 h 5 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 packet ranch seasoning mix; 1 tsp onion powder; 1 tsp ground black pepper; 1 (10 oz) can Rotel diced tomatoes with green chilies (do not drain); 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can corn, drained; 2 fresh limes, juiced; ½ cup chicken broth; 1 (8 oz) block cream cheese

Description

Creamy Slow Cooker Fiesta Chicken is a rich and flavorful Tex-Mex dish made with tender shredded chicken, ranch seasoning, cream cheese, black beans, corn, and Rotel tomatoes. Perfect for tacos, rice bowls, or nachos, it’s an easy set-it-and-forget-it meal for busy weeknights.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 packet ranch seasoning mix
1 tsp onion powder
1 tsp ground black pepper
1 (10 oz) can Rotel diced tomatoes with green chilies (do not drain)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
2 fresh limes, juiced
½ cup chicken broth
1 (8 oz) block cream cheese

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Instructions

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.
Pour chicken broth over the ingredients and place cream cheese block on top.
Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours until chicken reaches 165°F internal temperature.
Remove chicken from Crock Pot, shred it with two forks, and return it to the pot.
Stir all the ingredients together until the cream cheese coats everything evenly.
Serve hot and enjoy!

Notes

Use mild salsa or plain diced tomatoes for a less spicy version.
Greek yogurt can be used as a substitute for cream cheese.
Let the dish cool completely before freezing.
Reheat with a splash of broth or milk to retain creaminess.

Prep Time: 5 minutes
Cook Time: 4–6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 356 kcal
Sugar: 6g
Sodium: 700mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 28g
Fiber: 6g
Protein: 31g
Cholesterol: 104mg