Slow Cooker Creamy Fiesta Chicken
Slow Cooker Creamy Taco Ranch Chicken is a quick and easy recipe that takes just a few hours in the crock pot. It even makes it's own rich and creamy sauce!
Servings: 6 servings
Ingredients
- 2 pounds boneless skinless chicken breast (about 2-3 breasts)
- 1/2 packet dry Ranch dressing mix about 1 tablespoon
- 1/2 packet taco seasoning about 1 tablespoon
- 1 10- ounce can Rotel tomatoes
- 1 can yellow corn drained
- 1 can black beans drained and rinsed
- 1/2 medium onion diced
- 2 teaspoons minced garlic
- 8 ounces cream cheese
- Salt to taste
Instructions
- Combine corn, black beans, onion, garlic in the bottom of a slow cooker. Place chicken on top and sprinkle with taco seasoning and Ranch mix. Pour in the Rotel tomatoes.
- Cook on low 4-6 hours or on high 3-4 hours. (I prefer low).
- Shred chicken in the slow cooker. Set cream cheese on top of the chicken to soften. Cover and turn slow cooker to low for 30 minutes.
- Stir in cream cheese and serve chicken mixture over Mexican rice or with pasta or tortillas.
Notes
You can serve this over rice, in tortillas (wouldn’t this make a fantastic burrito??), with pasta or just on it’s own. I am already craving it and can’t wait to make it again!
Store Leftover Taco Ranch Chicken in an airtight container in the fridge for 3-4 days. Because of the cream cheese, I don’t recommend freezing as the reheating processing can cause the sauce to separate.
Nutrition
Calories: 344kcal | Carbohydrates: 5g | Protein: 37g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 137mg | Sodium: 215mg | Potassium: 729mg | Fiber: 1g | Sugar: 3g | Vitamin A: 568IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 1mg
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