Ingredients
Spice Rub
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (regular paprika may be substituted)
- 1 teaspoon chili powder (use 2 to 3 teaspoons for a spicier dish)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
Chicken
- 1 to 2 tablespoons olive oil
- 2 pounds boneless skinless chicken breasts
- 1 cup reduced sodium chicken broth (or water)
Fiesta Mixture
- 8 ounces brick-style full-fat cream cheese (cubed and softened to room temp)
- 1.1 ounce packet dry fiesta ranch seasoning mix (or your favorite flavor ranch seasoning mix)
- 12 ounces red salsa
- 15 ounces canned corn (drained well; frozen or freshly shaved corn may also be used)
- 15 ounces canned black beans (drained and rinsed; reduced sodium preferred)
- 7 ounces canned diced green chiles (do not drain)
To Serve
- 10 corn tortillas (or flour tortillas, if serving as tacos)
- Queso fresco (or Mexican shredded cheese blend)
- Mexican crema (or sour cream thinned with milk)
- Cilantro
- Lime wedges
Instructions
- Make the Spice Rub: In a bowl, combine ground cumin, smoked paprika, chili powder, onion powder, garlic powder, and salt. Stir well to create the spice rub mixture.
- Season the Chicken: Drizzle chicken breasts evenly with olive oil, then pat the spice rub all over both sides of each breast, ensuring full coverage.
- Slow Cook Chicken: Place the seasoned chicken breasts in a 7 to 8-quart slow cooker. Add the reduced sodium chicken broth, cover with lid, and slow cook on HIGH for about 3 hours or until the chicken reaches an internal temperature of 165°F (75°C) and is fully cooked.
- Shred the Chicken: Remove chicken from the slow cooker and place on a cutting board. Use two forks to shred the meat into bite-sized pieces. Alternatively, place the chicken in a stand mixer bowl with paddle attachment and mix on low speed until shredded.
- Return Chicken to Slow Cooker: Transfer the shredded chicken back into the slow cooker.
- Add Fiesta Ingredients: Add softened cream cheese, dry fiesta ranch seasoning mix, red salsa, drained corn, rinsed black beans, and undrained diced green chiles to the slow cooker. Stir everything together until well combined.
- Slow Cook Again: Cover and cook on LOW for 2 to 3 hours, or until the mixture is bubbly and hot. Alternatively, cook on HIGH for about 1 hour until bubbly.
- Serve: Serve the fiesta chicken immediately. Options include serving it plain, over cooked rice, in lettuce wraps, or inside softened corn or flour tortillas. To soften tortillas, wrap in a kitchen towel and microwave for 30 seconds, or blister in a dry skillet over medium-high heat for 30 seconds per side.
- Garnish and Store: Garnish with queso fresco or Mexican shredded cheese, Mexican crema or thinned sour cream, fresh cilantro, and lime wedges as desired. Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 4 months. Reheat gently on low heat.
Notes
- For extra spice, increase chili powder to 2 or 3 teaspoons.
- Softening cream cheese ahead of time helps it blend smoothly into the dish.
- Reduced sodium chicken broth and beans help control salt content.
- You can use frozen or fresh corn instead of canned corn if preferred.
- To shred chicken quickly, use a stand mixer with paddle attachment on low speed.
- Make sure chicken is cooked to 165°F internal temperature for safety.
- Tortillas can be warmed in microwave or skillet; both methods improve flavor and texture.
- Store leftovers in airtight containers to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
