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  • Writer's pictureShannon Roussy

Creamy Fiesta Chicken (Slow Cooker)

Adapted from Togetherasafamily


2-3 boneless, skinless chicken breasts (about 3 lbs)

1 can (15.5 oz) black beans, drained & rinsed

1 can (15 oz) corn, drained

1 jar (16 oz) salsa

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon salt

2 oz LITE cream cheese (the original recipe calls for 8 oz, but you really don't need that much. If you want it creamier, feel free to add more, but I found that a little goes a long way)


  1. Spray the slow cooker insert with cooking spray. Lay the chicken breasts on the bottom. They will probably be overlapping slightly and that's fine.

  2. In a mixing bowl, combine the beans, corn, salsa, cumin, garlic powder, chili powder, and salt. Stir together and pour over the chicken. Cover with the lid and cook on LOW for 6-8 hours.

  3. With 30 minutes left in the cook time (or just when the cook time is over) take two forks and shred the chicken. It will easily just fall apart and shred nicely. Stir everything together. Place the cream cheese chunks on top and cover with the lid again, cook the remaining 30 minutes.

  4. Give it a good stir to combine the cream cheese in with the chicken. Serve the fiesta chicken over some rice and top with all your favorite toppings!

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