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    🏠Home » Recipes » Mexican Recipes

    Crock Pot Fiesta Chicken

    Aug 21, 2016 · Modified: Dec 29, 2021 by Dan Mikesell AKA DrDan · 3 Comments

    Recipe Table of Contents    
    4.57 from 16 votes

    Feast chicken is a great combination of Mexican flavors with chicken, black beans, and corn. Make burritos, a taste Mexican bowl, or use it on nachos, salads, or rice. Only a few minutes of active work will get you a dinner to remember.

    a fiesta chicken nacho over a plate

    Jump To:
    • 📋The Ingredients
    • ♨️Cooking
    • ✔️Tips
    • 📖Tex-Mex Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe

    Blue ribbon divider used for visual effect

    Introduction

    This is a great recipe for when you want something a little different the ordinary and don't want to work for it.

    This is one of those "I read the recipe, but I changed a lot" things. I have chicken, and I had the crock pot, but I wanted something a little different. I ended up with
    Crock-Pot Chicken With Black Beans & Cream Cheese at Food.com. But it just wasn't quite right.

    First, it made way too large. Second, I didn't want cream cheese. And finally, I felt the technique including the cooking time was off.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    A high 4 or low 5. Very nice and almost no work.

    📋The Ingredients

    The Chicken, Beans, and Corn

    This recipe calls for two skinless boneless chicken breasts which will be about 1 ½ pound give or take some. They need to be cooked to 165° to be safe and shred easily. You can use chicken thighs and they need to cook a bit longer to about 175°-180° to shred well.

    Pre-cooked chicken like rotisserie chicken will be fine. It will take about 3-4 cups of shredded chicken. Cook the initial ingredients with the cooked chicken for about 2 hours then add the dairy for another 30 minutes.

    I like lots of black beans in this recipe so I use a full can of beans, drained and rinsed. If you want the more standard amount, use half that amount.

    The Seasoning

    This needs some tomato component and a nice salsa you like it a great start. But there is a lot of meat and other components and no matter how the tasty the salsa, it needs more spices so I added those in.

    This was medium to a little light on the spiciness so adjust for your taste.

    The Dairy

    I like sour cream with my Mexican, so I added some sour cream near the end. I did not want to cook it much and have it separate.

    The original recipe and most others will use cream cheese instead of sour cream. I have included that option.

    ♨️Cooking

    This fits nicely in a 3-4 quart crock pot. You can use bigger if you want. A double recipe should be in a 6 quart or bigger crock pot.

    Most recipes for this will cook for 8 hours on low. That is too long and will give very dry chicken breasts.  3-4 hours is generally enough to get to 165° which is the safe internal temperature and the chicken will shred well.

    The cooking time varies some due to the varying size of chicken breasts and the variability of crock pots.

    When the chicken is shredded, add it back so it can absorb some great flavors. Add your dairy component at the same time.

    ✔️Tips

    Serving: We are big nacho people at our house but this is great when made into barrettes or quesadillas. Serve it over a salad or on rice.

    Storage: Good stored air thigh refrigerated for 3-4 days. Can be frozen for 3-4 months.

    📖Tex-Mex Recipes

    Crock Pot Chicken Enchilada Casserole

    Easy Sour Cream Chicken Enchiladas

    Homemade Enchilada Sauce

    Crock Pot Chicken Tacos / Nachos

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    This recipe is listed in these categories. See them for more similar recipes.

    Crock Pot Recipes, Mexican Recipes, Small Crock Pots Recipes
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    🖼️Step-by-Step Photo Instructions

    raw chicken with beans and fiesta chicken makings

    Trim chicken of any trimmable fat.

    rinsing black beans in a strainer under running water

    Drain and rinse a 15 oz can of black beans. Half a can is enough but I like a lot of beans and use the full can.

    adding rinsed black beans to crock pot with corn and salsa

    To a smaller crock pot, add the black beans, 1 cup frozen corn, 1 cup salsa, 1 tablespoon chili powder, ½ teaspoon of cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon pepper, and 1 teaspoon salt. Mix well.

    spooning corn and bean mixture over raw chicken in the crock pot

    Add the chicken into the mixture and spoon some on top. Cook on low for 3-4 hours until the chicken is tender and 165°.

    shredding cooked chicken on white board

    Remove the chicken breasts and shred. Place back in the pot and add ½ cup sour cream or cream cheese. and finish cooking another 30 minutes.

    spoon full of fiesta chicken over the crock pot

    Serve as you wish, usually as nachos.

    Fiesta chicken nachos on gray plate
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    Recipe

    a fiesta chicken nacho over a plate

    Crock Pot Fiesta Chicken

    From Dan Mikesell AKA DrDan
    Feast chicken is a great combination of Mexican flavors with chicken, black beans, and corn. Make burritos, a taste Mexican bowl, or use it on nachos, salads, or rice. Only a few minutes of active work will get you a dinner to remember.
    Tap to leave a Rating
    4.57 from 16 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes minutes
    Cook Time: 4 hours hours
    Total Time: 4 hours hours 5 minutes minutes
    Servings #/Adjust if desired 6

    Ingredients

    US Customary - Convert to Metric
    • 2 Skinless boneless chicken breast - about 1 ½ lbs
    • 7 to 15 oz black beans - drained and rinsed
    • 1 cup corn - frozen
    • 1 cup salsa - thick and medium spicy preferred
    • 1 tablespoon chili powder
    • ½ teaspoon cumin
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon pepper
    • 1 teaspoon salt
    • ½ cup sour cream or cream cheese
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    Instructions

    • Trim chicken of any trimmable fat.
    • Drain and rinse a 15 oz can of black beans. Half a can is enough but I like a lot of beans and use the full can.
    • To a smaller crock pot, add the black beans, 1 cup frozen corn, 1 cup salsa, 1 tablespoon chili powder, ½ teaspoon of cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon pepper, and 1 teaspoon salt. Mix well.
    • Add the chicken into the mixture and spoon some on top. Cook on low for 3-4 hours until the chicken is tender and 165°.
    • Remove the chicken breasts and shred. Place back in the pot and add ½ cup sour cream or cream cheese. and finish cooking another 30 minutes.
    • Serve as you wish, usually as nachos.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

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    Recipe Notes

    Pro Tips

    1. This fits nicely in a 3-quart crock pot. You can use a bigger crock pot of you want. A double recipe needs 6 quarts or bigger.
    2. I like black beans and suggest a whole can rinse and drained. But half a can is fine.
    3. Cook until the chicken is 165° or a bit more. It will shred well at that point. The exact time will vary some by the thickness and size of the chicken alone with your crock pot.
    4. You can use skinless boneless chicken thighs but cook to 175° - 180°.
    5. You can also use pre-cooked shredded chicken. You will need 3-4 cups. Add it at the start of cooking. Cook for 2 hours then add the dairy product and cook the final 30 minutes.
    6. The seasoning is still relatively mild. You can adjust it to your taste.
    7. I have never been a fan of cream cheese in recipes like this but it is common. Use either sour cream or cream cheese.
    8. Good refrigerated for 3-4 days and frozen for 3-4 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Crock Pot Fiesta Chicken
    Amount Per Serving
    Calories 167 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 3g15%
    Cholesterol 34mg11%
    Sodium 775mg32%
    Potassium 489mg14%
    Carbohydrates 18g6%
    Fiber 5g20%
    Sugar 4g4%
    Protein 13g26%
    Vitamin A 802IU16%
    Vitamin C 3mg4%
    Calcium 49mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : Mexican

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published August 21, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Diana

      April 05, 2021 at 10:04 pm

      Seems this item could be used for tacos or quesadillas. Using Carb Balance tortillas which have just 6 grams of fat each is helpful for diabetics. They are tasty! And no, I don’t work for them. LOL

      Reply
    2. Lara

      August 21, 2016 at 1:10 pm

      Have all the ingredients on hand and will make this tomorrow. Yummy!

      Also ... recipe shows adding 1 cup of corn twice? Assume this is just a typo?

      Reply
      • DrDan

        August 21, 2016 at 1:17 pm

        Thanks for the proof-read. I actually added the second one in after not seeing the first one just before publishing... The vision is going.

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