This Crock-Pot Fiesta Chicken is a must-make dinner when you know you’re going to have a long day and won’t want to spend much time making dinner. It only has 5 ingredients, which all go straight into the crock pot to help make your life a little easier.
This meal has been life saver for me a million times over. It’s made with basic pantry staples I always have on hand. Plus, the fact that it only takes about 5 minutes to throw into the crock pot and is loved by everyone who’s tried it, I consider this Crock Pot Fiesta Chicken a meal time winner! #winnerwinnerchickendinner
A co-worker of mine shared this recipe with me a while back and I’ve tweaked it to come up with this crock-pot dish with a Southwestern flair! I love that it’s not only easy to make, but the ingredients can be changed according to what your family likes. Don’t like black beans, try kidney beans! Want it to have a little more of a kick? Use a hot salsa! There are SO many options here. The possibilities are truely endless!
To make this dish, you literally just have to add all of the ingredients to your crock pot and in about 5 hours, you’ll have dinner ready to be served. It doesn’t get much easier than that, does it?
We like to serve this chicken over brown rice with lots of toppings! It would also be great to use as a filling for tacos or enchiladas! Looks like Taco Tuesday just got kicked up a notch – enjoy!
- 2 lb. boneless, skinless chicken breasts
- 1 (26 oz) jar salsa
- 1 tsp. cumin
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- Optional toppings: avocado, tomato, cilantro, cheese, sour cream, green onion.
- Turn your 5-6 qt. crock pot to the high setting.
- Dump in ½ of the jar of salsa and cumin, stir to combine.
- Lay the chicken breasts on top of the salsa. Top with remaining salsa, beans and corn.
- Cook on high for 4-5 hours, until chicken is cooked through (165 degrees). Remove chicken from the crock pot and shred with two forks. Return it to the crockpot and stir all of the ingredients together.
- Serve over rice.