Crock Pot Fiesta Chicken Recipe
Creamy fiesta chicken in the crock pot is an easy dump dinner with almost no prep time! Serve it over rice as a burrito bowl, spoon over chips for nachos, or add it to burritos or taco shells. Instant pot instructions included.
Ingredients
- 2 poundschicken (breast or thighs)
- 15 ouncesblack beans (or whatever kind you have. drained & rinsed.)
- 14 ouncesdiced tomatoes & green chilies (or plain diced tomatoes. don't drain.)
- 2 cupscorn (drain if canned.)
- 4 ouncesdiced chiles (drained)
- 1 cuponion and bell pepper mix (in the freezer section)
- ½ teaspoonground cumin
- ½ teaspoonground smoked paprika
- 10 ½ ouncescream of chicken soup (don't dilute)
- ¼ cupcilantro (chopped)
- 4 ouncescream cheese (room temperature and cut in chunks)
Directions
- 1
Spray the inside of the slow cooker with nonstick cooking spray. This makes clean up SO much easier.
- 2
Season the chicken with salt and pepper and add to the slow cooker.
- 3
Add the remaining ingredients except for cream cheese.
- 4
Cook on low for 8 hours or on high for 4.
- 5
30 minutes before it's time to eat shred the chicken with 2 forks and add the cream cheese.
- 6
Continue to cook for 30 more minutes.
- 7
Stir until cream cheese is all mixed in.
- 8
Serve over rice, baked potatoes, tortilla chips, or whatever
Instant pot instructions
- 1
Dump all of the ingredients except the cream cheese in your instant pot.
- 2
Press the poultry button.
- 3
Cook for a total of 25 minutes.
- 4
Let the pressure release naturally.
- 5
Cut the cream cheese into chunks and soften it in a bowl in the microwave.
- 6
Add the softened cream cheese to the instant pot and put the lid back on.
- 7
Let sit for about 5 minutes.
- 8
Stir to blend in the cream cheese and serve.