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Crock Pot Fiesta Chicken

A tender, shredded chicken dish slow-cooked with ranch and taco seasoning, beans, corn, tomatoes, and green chiles, ideal for easy weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 large chicken breasts (about 2–2.5 lb total), boneless, skinless Chicken thighs can be used for extra flavor and juiciness.
  • 1 packet ranch seasoning Or ~2 tablespoons homemade ranch mix.
  • 1 packet taco seasoning Or ~2 tablespoons store-bought.
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can corn (15 oz), drained Or 1½ cups frozen corn.
  • 1 can diced tomatoes (14–15 oz), undrained
  • 1 small can diced green chiles (4 oz)
  • Rice or tortillas, for serving

Method
 

Preparation
  1. Arrange the chicken breasts in a single layer in the bottom of the slow cooker.
  2. Sprinkle the ranch seasoning and taco seasoning evenly over the chicken. Use your hands or a spoon to pat the seasonings so they adhere.
  3. Pour in the drained black beans, drained corn (or frozen corn), the diced tomatoes with their juices, and the diced green chiles. Gently stir once to distribute the beans and corn around the chicken — don’t bury the chicken.
Cooking
  1. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The chicken is done when it reaches 165°F and pulls apart easily with two forks.
  2. Use two forks to shred the chicken directly in the slow cooker. Stir thoroughly so the shredded chicken absorbs the tomato juices and seasonings. Taste and add salt, pepper, or a squeeze of lime if needed.
  3. Serve hot over rice or in warm tortillas with your favorite toppings.

Notes

Use low-sodium canned goods if watching salt; taste after shredding and add salt sparingly. For a lower-carb option, serve over cauliflower rice or use lettuce cups. For creaminess, stir in ¼–½ cup sour cream or cream cheese after shredding. Refrigerate leftovers up to 3–4 days or freeze for up to 3 months.