Spicy Tex Mex Crock Pot Chicken
Get ready to spice up your dinner routine with this mouthwatering Spicy Tex Mex Crock Pot Chicken! Bursting with bold flavors and hearty ingredients like tender shredded chicken, black beans, fire-roasted tomatoes, and a medley of Tex-Mex spices, this slow cooker recipe is as effortless as it is delicious. Creamy, zesty, and perfectly spiced, it finishes with a rich cream cheese-infused sauce that brings everything together. With just 10 minutes of prep and a set-it-and-forget-it cook time, this recipe is perfect for busy weeknights or meal prepping. Serve it with tortillas, over rice, or as a filling for tacos and burrito bowls, and don’t forget a squeeze of lime and a sprinkle of fresh cilantro for that extra pop of flavor. This irresistible crock pot classic will become a family favorite in no time!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (14.5 oz) fire-roasted diced tomatoes (with juices)
- 1 cup frozen corn
- 1 can (4 oz) chopped green chiles (mild or hot)
- 1 cup medium salsa
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 oz cream cheese (cubed)
- 1 tablespoon lime juice (optional, for serving)
- 2 tablespoons fresh cilantro (optional, chopped for garnish)
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add the black beans, fire-roasted diced tomatoes (with juices), frozen corn, chopped green chiles, and salsa over the chicken.
In a small bowl, mix together the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle the spice mixture evenly over the ingredients in the crock pot.
Cover the crock pot with the lid and cook on LOW for 6 hours or HIGH for 3-4 hours until the chicken is cooked through and tender.
Remove the chicken breasts and use two forks to shred the meat. Return the shredded chicken to the crock pot.
Stir in the cubed cream cheese until fully melted and combined into a creamy sauce. Let it cook for an additional 10-15 minutes on LOW to blend the flavors.
Taste and adjust seasoning if necessary. Add lime juice for a touch of brightness if desired.
Serve the Spicy Tex Mex Crock Pot Chicken warm with your choice of tortillas, over rice, or as a filling for tacos and burrito bowls. Garnish with fresh cilantro for extra flavor.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 4977 mg | 216% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 35.5 g | ||
| Protein | 258.0 g | 516% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 468 mg | 36% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4646 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
