Slow Cooker Creamy Fiesta Chicken

Another great recipe from Six Sister's Stuff. This creamy fiesta chicken has a very similar flavor profile to the taco soup recipe on this blog, only it is cheesier and thicker (because it's not a soup... go figure) so it works better for putting on top of nachos, dipping with chips, or putting in burritos or tacos. One change I made, I felt like with both the salsa AND the chopped onions, it was a bit heavy on the onion side, which is not my thing. But feel free to add the "1 diced onion" back into the recipe if you like.

See the original recipe here: https://www.sixsistersstuff.com/recipe/slow-cooker-creamy-fiesta-chicken-recipe/#wprm-recipe-container-133580

Slow Cooker Creamy Fiesta Chicken

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 15 ounces canned corn drained, (1 can)
• 15 ounces canned black beans rinsed and drained, (1 can)
• 1 cup salsa
• 2 Tablespoons lime juice
• 1 packet taco seasoning
• 1 packet dry ranch dressing mix
• 8 ounces cream cheese room temperature, cut into pieces
• 1 cup shredded pepper jack cheese
• optional toppings (salsa, olives, guacamole, sour cream, cilantro, etc.)

Directions:

• Spray slow cooker with non-stick cooking spray.
• Place chicken breasts in the bottom of the slow cooker.
• Top with corn, black beans, salsa, lime juice, taco seasoning, and dry ranch dressing mix. Add the cream cheese on top.
• Place the lid on the slow cooker and cook for 6-7 hours on low heat (or high heat for 3-4 hours, but I prefer the "low and slow" method).
• Shred the chicken using 2 forks (it should fall apart fairly easily; you can do this right in the slow cooker or remove the chicken and shred it on a cutting board if that is easier).
• Stir the shredded chicken and the shredded pepper jack cheese in with all the ingredients until the cheese is fully melted and smooth.
• Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!