Crock Pot Fiesta Chicken: Easy Slow Cooker Recipe
Weeknight Wonder Slow Cooker.
A versatile and easy slow cooker meal for tacos, rice bowls, or nachos, perfect for busy families.
I first made this on a Tuesday that felt particularly chaotic. The kids had after-school activities, I had a project deadline, and the thought of actually 'cooking' dinner felt... well, impossible. I remember just opening the pantry, grabbing a few cans, and tossing everything into the crock pot with a little hope. Hours later, the whole house was filled with this incredible aroma. The chicken was so tender it fell apart with a fork. It felt like a small miracle. Now, it's our go-to, a comforting reminder that even the busiest days can end with something truly wonderful.
Why This Recipe Feels So Good
- •It’s a true 'dump-and-go' meal. So simple.
- •The house smells absolutely amazing while it cooks.
- •It's incredibly versatile. One meal, endless possibilities.
- •Perfect for meal prepping for the week ahead.
- •It’s a cozy, comforting meal the whole family agrees on.
- •Clean-up is a breeze. I mean, it's just one pot.
Wow, this recipe is a game-changer! I made it last night, and my entire family raved about it. It was honestly the easiest and most flavorful chicken I've ever made in the crock pot. We had it for tacos, and I'm already planning to use the leftovers for a salad tomorrow. Thank you!
Essential Ingredient Guide
- Chicken Breasts: Boneless, skinless chicken breasts work beautifully here. They shred so easily. If you prefer darker meat, chicken thighs are also wonderful and become extra tender.
- Salsa: This is where you can really make it your own. A chunky garden salsa, a smooth restaurant-style one... anything works. Use mild for the kids or go for medium or hot if you like a little kick.
- Diced Tomatoes with Green Chiles: Don't drain the can! That liquid is full of flavor and adds the perfect amount of moisture to the pot. It’s a little secret weapon for so many recipes.
Complete Cooking Process
- First, lay your chicken breasts at the bottom of the crock pot. Just a nice, even layer.
- Next, grab a bowl. Mix together the beans, corn, tomatoes, salsa, and all those lovely seasonings. Giving it a quick stir helps everything blend together later.
- Pour that beautiful mixture right over the chicken. That's it. Your work is pretty much done.
- Put the lid on and set it. Low for a lazy 6-8 hours, or high for 3-4 if you're in more of a rush.
- Now, go about your day. Let the slow cooker work its quiet magic. Try not to peek!
- When the time is up, the chicken should be incredibly tender. Gently lift it out and place it on a board.
- Take two forks and just pull the meat apart. It should shred with almost no effort.
- Put all that shredded chicken back into the pot. Give it a good, gentle stir to coat it in all the sauce. Letting it rest for ten minutes is key—it soaks up so much flavor.
A Few Common Questions
→Can I use frozen chicken breasts?
You can, but it's generally recommended to thaw them first for food safety and even cooking. If you do cook from frozen, you'll likely need to add an extra hour or two to the cooking time.
→How can I make this dish creamy?
Oh, that's a lovely idea. About 30 minutes before it's done, stir in about 4 ounces of softened cream cheese. It melts into the sauce and makes it wonderfully rich and creamy.
→Can I add other vegetables?
Absolutely. Diced bell peppers or onions would be a wonderful addition. You can just toss them in at the beginning with everything else.
→Is this recipe very spicy?
It really depends on the salsa and the brand of diced tomatoes with green chiles you use. For a guaranteed mild version, choose a mild salsa and regular diced tomatoes, adding a separate can of mild green chiles.
Crock Pot Fiesta Chicken: Easy Slow Cooker Recipe
Make crock pot fiesta chicken for tacos, rice bowls, or nachos! A versatile and easy slow cooker meal for busy families.
Timing
Prep Time
10 minutes
Cook Time
4-6 hours
Total Time
4 hours 10 minutes
Recipe Details
Ingredients
For the Fiesta Chicken
- 012 lbs boneless, skinless chicken breasts
- 021 can (15 oz) black beans, rinsed and drained
- 031 can (15 oz) corn, drained
- 041 can (10 oz) diced tomatoes with green chiles (like Rotel), undrained
- 051 cup of your favorite salsa
- 061 packet (1 oz) taco seasoning
- 071 teaspoon onion powder
- 081/2 teaspoon garlic powder
For Serving (Optional)
- 01Tortillas or taco shells
- 02Cooked rice
- 03Tortilla chips
- 04Shredded lettuce, avocado, sour cream, cilantro, lime wedges
Instructions
Place the chicken breasts in the bottom of your slow cooker in a single layer.
In a medium bowl, stir together the rinsed black beans, drained corn, diced tomatoes with green chiles, salsa, taco seasoning, onion powder, and garlic powder.
Pour this mixture evenly over the chicken breasts in the slow cooker.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
Once cooked, remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat.
Return the shredded chicken to the slow cooker and stir it into the sauce. Let it sit for about 10 minutes to soak up all the delicious juices.
Serve warm in tacos, burrito bowls, nachos, or salads with your favorite toppings.
Notes & Tips
- 1If you find the sauce is a bit too thin for your liking, you can remove the lid for the last 30 minutes of cooking to help it reduce.
- 2Feel free to use chicken thighs instead of breasts for an even more moist and tender result.
- 3This recipe is easily doubled if you're cooking for a crowd. Just make sure your slow cooker is large enough.
Tools You'll Need
- •Resist the urge to lift the lid while it's cooking! Every time you do, heat escapes and adds to the cooking time.
- •Shred the chicken directly in the slow cooker with two forks to save on washing up. It's so much easier.
- •For the best flavor, let the shredded chicken sit in the juices for at least 10 minutes before serving. It really makes a difference.
- •Rinsing the black beans helps remove some of the excess sodium and starchy liquid from the can.