Slow Cooker Creamy Fiesta Chicken mixes some of my favorite foods. Salsa, Cream Cheese, Black Beans, and of course, chicken. It’s an easy dump and go meal, with almost no prep work (gotta drain some corn and rinse the black beans). I really like this recipe because I can easily make it to the tastes of my family. If your family likes really hot vs really bland, you just choose the corresponding salsa.
This dish can be served on flour tortillas, corn tortillas or by itself with tortilla chips. It also can be served on top of white or brown rice. We are all about being frugal, so we used some extra tortillas we had in the fridge.
You’ll need a couple of strong forks and a good size bowl once the chicken is cooked so you can pull the chicken out and shred it. The chicken is so moist that you’ll find this is easy to do. Put the chicken back with your brick of cream cheese and the meal should be ready in about 30 minutes. I also left the lid off for an additional 30 minutes to help some of the moisture evaporate, while leaving the heat on so it wouldn’t get cold.
You can halve this recipe and cook in a smaller slow cooker. With the full recipe I used my 6 quart cooker.