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Top-down close-up of shredded chicken in a creamy orange salsa sauce with black beans and corn. (Slow Cooker Fiesta Chicken)

Slow Cooker Fiesta Chicken: The Easiest Creamy Salsa Chicken Recipe

This Slow Cooker Fiesta Chicken features tender shredded chicken breast in a creamy, pale-orange salsa sauce with black beans and corn. An easy, high-protein weeknight dinner perfect for tacos, bowls, or salads.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: Mexican-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Fiesta Ingredients
  • 2 lbs Boneless Skinless Chicken Breasts approx 900g
  • 2 cups Chunky Tomato Salsa 480ml
  • 8 oz Full-Fat Cream Cheese 225g, cubed
  • 1 can Black Beans 15 oz / 425g, drained and rinsed
  • 1.5 cups Yellow Corn Kernels 250g
  • 4 oz Diced Green Chiles 115g
  • 1 tbsp Chili Powder 7g
  • 1 tbsp Ground Cumin 7g
  • 1 tsp Garlic Powder 3g
  • 1 tsp Onion Powder 3g
  • 1/4 cup Fresh Cilantro Chopped for garnish
  • 3 Green Onions Sliced into thin rounds

Equipment

  • 1 6-Quart Slow Cooker
  • 2 Two Forks for Shredding

Method
 

Preparation and Cooking
  1. Place chicken breasts in the slow cooker and coat with spices.
  2. Top with salsa, black beans, corn, and green chiles. Do not stir.
  3. Cook on LOW for 6-7 hours or HIGH for 3-4 hours until tender.
  4. Remove chicken to shred. Whisk cream cheese into the crockpot liquid until a pale orange sauce forms.
  5. Return chicken to the sauce, stir well, and garnish with cilantro and green onions.

Notes

Use room temperature cream cheese to ensure a smooth, lump-free sauce.
Rinse the black beans thoroughly to prevent the sauce from turning a muddy color.