Cheesy Fiesta Chicken
Simple crockpot fiesta chicken with Mexican spices, vegetables, and cheese, slow-cooked for 5-6 hours and shredded for serving over rice or in tacos.
YIELD
4 servingsPREP
10 minCOOK
5 hrsREADY
5½ hrsThis fiesta chicken is the weeknight warrior you need: throw everything in the crockpot in the morning, shred it when you get home, and dinner is ready faster than takeout.
The chicken gets tender enough to pull apart with two forks.
Serve it over rice, in tortillas, or on a salad.
Pro Tips
- Boneless, skinless chicken thighs stay more moist than breasts in the slow cooker
- Add vegetables during the last hour so they don’t turn to mush
- Save the cooking liquid for thinning leftovers or making a quick soup base
Ingredients
4 chicken breasts (frozen)
1 can fiesta cheese soup
1 cup salsa
1\4 cup diced onion
chili powder
salt
pepper
taco seasoning (1\2 pack)
1 bag spring mix frozen vegetables
3 cups cooked rice
Directions
Put all ingredients except vegetables in crockpot on low for 5 hours.
Add vegetables to crockpot for 1 hour.
Shred chicken and return to crockpot.
Serve over rice.
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