Slow Cooker Fiesta Chicken and a Giveaway
Now that the school year is in full swing, it seems like I’ve got less and less time to do things around the house. With my son’s activities after school, and the baby, the day is always over before I can get things done. Plus, we’ve started a fun new family project that involves camping. I can’t wait to share that with you in the coming weeks.
So in an effort to save some time in the kitchen, I’ve been making more and more slow cooker recipes. They’re perfect for fall, and a great way to make a quick weeknight dinner that’s kid-friendly too.
For this recipe, I add chicken, corn, beans, tomatoes and Mexican spices to the slow cooker and let it cook all day. After it’s done you can serve it over rice for a quick dinner, or in a taco shell, or over tortilla chips, or just serve it by itself. Be sure to add lots of Crystal Farms Pepper Jack cheese though. That’s what really makes this dish so delicious.
Crystal Farms has been in business since 1926 and is one of the largest cheese brands in the country. They have lots of different cheeses to choose from. You can see all the Crystal Farms Products here.
Want more delicious cheesy recipe? Check out these Crystal Farms favorites.
Want to win a new Crcokpot to make this dish in?! Of course you do!
This is a great model because it’s programmable and has those latches that hold on the lid. That way you can take it anywhere. I love this model!
To enter to win a new Crock-Pot Programmable Cook and Carry Oval Slow Cooker, just tell me in the comment section below your favorite slow cooker recipe!
Slow Cooker Fiesta Chicken Recipe
- 2 lbs boneless skinless chicken breasts
- 1 can diced tomatoes with green chilies
- 1 can black beans, rinsed and drained
- 8 oz frozen corn kernals (or 1 can rinsed and drained)
- 1 packet taco seasoning
- 1 cup diced onion
- For serving: Crystal Farms Pepper Jack Cheese
- Warmed tortillas or Cooked white rice
- Fresh cilantro
Add chicken, tomatoes, black beans, corn, onion and taco seasoning to slow cooker. Turn to low and cook for 6 – 8 hours, or until chicken is easy to shred.
To serve, shred chicken and mix well in crockpot. Serve in a tortilla shell or over rice garnished with fresh cilantro.
Tip: If ingredients are too soupy, cook uncovered on high for a while until it dries out some.