Description
Skip the drive-thru taco run! This Crock Pot Fiesta Chicken simmers all day so you can come home to restaurant-quality Mexican flavor with zero effort.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 packet (1.25 oz) taco seasoning
- 1 jar (16 oz) salsa (mild, medium, or hot)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (4 oz) diced green chilies (optional)
- 1 cup shredded Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Lightly coat slow cooker with cooking spray. Place diced onions, bell peppers, and minced garlic in the bottom.
- Arrange chicken breasts in a single layer on top of vegetables and sprinkle evenly with taco seasoning.
- Pour salsa over the seasoned chicken, then add the black beans, corn, and green chilies (if using).
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken reaches 165°F internally.
- About 30 minutes before serving, shred the chicken using two forks and stir everything together.
- Sprinkle shredded cheese over the top, cover again, and cook for another 15-30 minutes until cheese is melted.
- Stir once more before serving and garnish with fresh cilantro.
- Serve with lime wedges on the side for squeezing over individual portions.