Crock Pot Fiesta Chicken
A hands-off, budget-friendly Tex-Mex dish featuring tender shredded chicken and pantry staples, perfect for tacos or burrito bowls.
Ingredients
Main Ingredients
- 2-3 pieces Chicken breasts (about 2–3 large, 2–2.5 lb total) Boneless skinless thighs can be used for richer flavor.
- 1 packet Ranch seasoning (or about 2 tablespoons homemade ranch mix) For a lower sodium option, choose low-salt beans and tomatoes.
- 1 packet Taco seasoning (or 2 tablespoons store-bought) Adjust spice level as needed.
- 1 can Black beans, drained and rinsed Rinse thoroughly for lower sodium.
- 1 can Corn (or 1½ cups frozen corn)
- 1 can Diced tomatoes (14–15 oz), undrained
- 1 small can Diced green chiles (4 oz) Use mild or spicy based on preference.
- 1 serving Rice or tortillas, for serving Serve hot with any preferred topping.
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- Evenly sprinkle the ranch seasoning and taco seasoning over the chicken.
- Pour in the black beans, corn, diced tomatoes (with their juices), and diced green chiles. Gently stir once to distribute the beans and corn around the chicken.
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours until the chicken reaches 165°F and is easy to shred.
- Remove the lid, shred the chicken with two forks right in the cooker, and stir everything together to soak up the juices. Taste and adjust seasoning if needed.
Serving
- Serve hot with rice or warm tortillas and your favorite toppings.
Notes
Can add ½ cup sour cream or cream cheese for a creamy finish. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.