This slow cooker fiesta chicken brings together chicken breasts, black beans, corn, and a can of diced tomatoes with green chilies for an easy, colorful pot. Everything cooks together until the chicken shreds and takes on all that mild southwestern flavor.
The recipe is easy to follow and can be customized with your favorite toppings, making it a versatile option for family dinners or gatherings.
Easy Slow Cooker Fiesta Chicken
This dish features tender chicken cooked with bell peppers, onions, and a blend of spices, all simmered in your slow cooker. The recipe takes about 6-8 hours to cook and serves 4-6 people.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions
- Prepare the Ingredients: Place the chicken breasts at the bottom of the slow cooker. Add the black beans, corn, diced tomatoes, onion, bell pepper, and garlic on top.
- Season: Sprinkle the chili powder, cumin, paprika, salt, and pepper over the ingredients in the slow cooker.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine with the other ingredients.
- Serve: Serve the Fiesta Chicken over rice or in tortillas, topped with shredded cheese and chopped cilantro if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
Nutrition Information
- Servings: 4-6 servings
- Calories: 300kcal
- Fat: 8g
- Protein: 30g
- Carbohydrates: 30g
I serve it over rice or tucked into tortillas with a little shredded cheese and cilantro. The leftovers make a quick burrito bowl for lunch, which is half the reason I make it.
