This crockpot fiesta chicken recipe by Susan Niland and Melanie Garner from TBI is an easy chicken dinner that’s flavorful. It’s the type of recipe where you can dump all of the ingredients in the crockpot and let it cook for a couple of hours. Also, it’s a healthy meal that you can add to tortilla chips or flour tortillas to make tacos. This is one of those great dishes that can be served in many ways. You can add fresh ingredients on tops such as guacamole, tomatoes, or onions. It’s the main entree that can be split in many different ways if you get tired of eating it one way. Plus, I would serve this on a bed of rice or make a burrito. It’s a nice way to make a Tex-Mex meal, and the crockpot does all of the work.
Ingredients:
- 1 1/2 lbs boneless chicken thighs
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 1 (16 oz) mild salsa
- 1 (15 oz) can black beans, drained
- 1 cup sweet corn, drained
- 1/3 cup cilantro leaves, chopped
- 1 tbsp lime juice
- 1/2 cup shredded cheddar cheese
Directions:
First, dump the chicken thighs into the crockpot. Add the seasonings, beans, sweet corn, salsa, cilantro, and lime. Mix everything together, and keep the chicken thighs at the bottom. Put the lid on and set it on LOW for 4 hours.
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Next, after 4 hours, take the chicken out and shred it or into cubes. Place the chicken back into the crockpot and mix everything together. Sprinkle cheese on top of the fiesta chicken
Overall, it’s a quick and easy recipe for moms or dads that have a busy schedule. There will be leftovers with this recipe, and it’s easy to reheat too.
