Crock Pot Fiesta Chicken
This vibrant and zesty Crock Pot Fiesta Chicken is the ultimate set-it-and-forget-it meal. By slow-cooking tender chicken breasts with bold spices, protein-rich black beans, and sweet corn, you achieve a flavorful, comforting dish with minimal effort. It is a nutritious, high-protein centerpiece perfect for busy weeknights, versatile enough to be served in tacos, burritos, or over cilantro-lime rice for a festive, healthy meal at home.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1/2 cup fresh cilantro, chopped
- 1 fresh lime, juiced
Instructions
- Pat chicken breasts dry with paper towels.
- In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Place the chicken in the slow cooker and coat each breast thoroughly with the spice blend.
- Add the black beans, corn, and undrained diced tomatoes with green chilies over the chicken.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir in the fresh cilantro and lime juice.
- Serve warm with optional toppings like avocado, cheese, or Greek yogurt.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish freezes well for up to 2 months. Ensure all beans are thoroughly rinsed to keep the sauce texture bright.