Slow Cooker Fiesta Shredded Chicken

Any time the slow cooker is involved in making a meal I get excited! This fiesta shredded chicken dish is a hit with everyone every time I make it. I received the recipe from a friend, we were talking one day about a meal that is easy and can feed a large crowd. She grabbed a note pad and included the 7 ingredients and said it’s easy, a crowd pleaser and you will have plenty of leftovers because it makes a lot. She was right.

After making this John went back for thirds, yes, it’s really that tasty, so that has to be a good sign. He even dropped a hint; this would be a great meal to make when my parents are in town 😉

Fiesta Shredded Chicken Recipe


  • 3-4 chicken breasts (or chicken thighs)
  • 8 oz cream cheese
  • 1 package dry fiesta ranch mix
  • 1 can corn, drained
  • 1 can Rotel
  • 1 can black beans, drained


  1. Place chicken in the bottom of the slow cooker, spread the fiesta ranch mix on top.
  2. Add all remaining ingredients, set slow cooker on low on cook for 6-8 hours
  3. Halfway through stir the chicken
  4. After it is done cooking pull the chicken out and shred, place shredded chicken back into the slow cooker and mix well
  5. Let chicken marinate in sauce for 5-10 minutes
  6. Serve over cooked rice or inside a tortilla or eat it as is

What’s great about this dish is leftovers taste just as good. A great side dish that is also easy to make is roasted bell peppers. Here is how you make them.

Roasted Bell Peppers


  • 2-3 bell peppers (red, orange or yellow)
  • 1-2 tablespoons olive oil
  • 1 teaspoon seasoning salt


  1. Cut bell peppers into 1-inch squares
  2. Place in a bowl and drizzle olive oil along with seasoning salt and mix well
  3. Place bell peppers on a baking sheet covered in foil and bake at 400° for 30-40 minutes