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Crock Pot Fiesta Chicken

Crock Pot fiesta chicken with tender shredded thighs simmered on low until fork-tender, then finished with melted shredded cheese. Salsa, corn, and black beans fold into a saucy, gooey topping-ready mixture.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 2 lb chicken thighs
salsa
  • 1 cup salsa
corn kernels
  • 1 cup corn kernels
black beans, drained
  • 1 cup black beans, drained
taco seasoning
  • 1 packet taco seasoning
shredded cheese
  • 1 cup shredded cheese
fresh cilantro for garnish
  • 1 fresh cilantro for garnish

Equipment

  • 1 slow cooker

Method
 

Cook in the slow cooker
  1. Place chicken thighs in the slow cooker.
  2. Top with salsa, corn kernels, black beans, and taco seasoning.
  3. Cover and cook on low for 6 hours, until the chicken is tender.
  4. Shred the chicken directly in the slow cooker and stir to combine until evenly coated in the sauce.
Finish and serve
  1. Sprinkle shredded cheese on top and cover until melted, about 5 minutes.
  2. Garnish with fresh cilantro before serving.

Notes

Pro tip: shred the chicken while it’s still in the slow cooker so it soaks up the salsa and seasoning. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat until hot. Freeze up to 3 months for best texture, then thaw in the fridge overnight. For a lighter option, use reduced-fat shredded cheese—melt time stays about the same.