This 5-ingredient slow cooker fiesta chicken is the kind of supper I lean on when the day gets away from me and the chicken is still rock-solid in the freezer. It reminds me of the casseroles my mother used to pull together on busy harvest nights, only this one just asks you to toss everything in the pot and walk away. Using frozen chicken breasts and four simple pantry staples, you get a cozy, Tex-Mex–style dish that tastes like you fussed, even though you didn’t. It’s hearty, colorful, and has that crowd-pleasing flavor that makes everyone reach back into the slow cooker for just a little more.
Serve this fiesta chicken spooned over hot white rice or buttered egg noodles, with a side of sweet corn or green beans for that familiar Midwestern plate. It’s also wonderful tucked into warm flour tortillas with shredded lettuce and a little cheese, or piled on top of baked potatoes for an easy weekend supper. Put out simple toppings like sour cream, extra salsa, or sliced green onions if you have them, and let everyone build their own plate the way they like it.
5-Ingredient Slow Cooker Fiesta ChickenServings: 6
Ingredients
2 to 2 1/2 pounds frozen boneless skinless chicken breasts (about 3 large pieces)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can whole kernel corn, drained
1 (16-ounce) jar mild or medium salsa
1 (8-ounce) block cream cheese, cut into 4 chunks
Directions
Place the frozen chicken breasts in the bottom of a 5- to 6-quart slow cooker, arranging them in a single layer as best you can. It’s fine if you can see frost on the chicken; do not thaw first.
Pour the drained black beans and drained corn evenly over the frozen chicken breasts.
Pour the entire jar of salsa over the top, spreading it gently with a spoon so the chicken is mostly covered.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shreds with a fork. The internal temperature of the thickest part of the chicken should reach at least 165°F.
Once the chicken is cooked, add the cream cheese chunks on top. Cover and cook on LOW for another 20 to 30 minutes, just until the cream cheese softens.
Remove the lid and shred the chicken right in the slow cooker using two forks, stirring as you go to blend in the melted cream cheese, salsa, beans, and corn into a creamy, saucy mixture.
Taste and adjust the seasoning if you like, adding a pinch of salt or pepper. Serve the fiesta chicken hot, spooned over rice, noodles, or tucked into tortillas.
Variations & Tips
For a little more kick, use medium or hot salsa, or stir in a small can of diced green chilies along with the beans and corn. If your family prefers white meat only, stick with chicken breasts; if you like a richer flavor, you can swap some or all of the breasts for frozen boneless skinless chicken thighs (just keep the total weight about the same). You can also use different beans—pinto or kidney beans both work nicely and give it a slightly different character. For a lighter version, use reduced-fat cream cheese, or start with half the block and add more only if you want it creamier. Leftovers make wonderful quesadillas, nacho topping, or a filling for stuffed bell peppers. For food safety, always start with chicken that has been kept fully frozen or properly refrigerated, and place it in the slow cooker right before you turn it on. Cook on HIGH or LOW only in a standard, full-size slow cooker—do not use the “keep warm” setting to cook. Because this recipe starts with frozen chicken, avoid using very small slow cookers that heat unevenly, and do not leave the lid off longer than necessary so the temperature stays in a safe range. Any leftovers should be cooled, then refrigerated within 2 hours and eaten within 3 to 4 days, or frozen for longer storage.
