Description
These Creamy Crockpot Chicken Mexican Haystacks are a fiesta on a plate, featuring tender, shredded chicken blanketed in a luscious, creamy sauce. Each bite is a delightful combination of savory chicken, creamy goodness, and your favorite toppings, sure to please everyone.
Ingredients
Chicken
3–4 boneless, skinless chicken breasts (about 1.5–2 pounds)
1 can (15 oz) black beans drained and rinsed
1 can (15 oz) petite diced tomatoes lightly drained
1½ cups frozen gold n’ white corn
Creamy Tex-Mex Sauce
1 can (14.5 oz) chicken broth
1 can (4.5 oz) chopped green chilies
4 oz cream cheese
1 cup sour cream
1 sweet onion roughly chopped
1 packet ranch seasoning mix
1 packet chicken taco seasoning
Serving Ingredients
Fritos Scoops corn chips
cooked rice of choice
chopped tomato, shredded cheese, avocado slices, chopped cilantro (or your favorite taco toppings)
Instructions
Place the chicken breasts in your crockpot. Add the black beans, diced tomatoes, and frozen corn over the chicken.
In a blender, combine all creamy Tex-Mex sauce ingredients and blend until smooth. Pour this sauce over the other ingredients in the crockpot and stir.
Cover, then cook on LOW for 6-8 hours.
Remove the cooked chicken, shred it with forks, and return it to the crockpot. Stir well.
Serve haystack-style with Fritos, rice, the chicken mixture, and your favorite taco toppings.
Notes
Cook the chicken until it is fork-tender. The chicken should shred easily at the end of the cooking time.
Make sure to stir the cream cheese until it is completely melted and incorporated for a smooth and creamy sauce.
Let everyone customize their own bowls by placing toppings in separate bowls.
If you’re using frozen corn, thaw it completely before adding it to the slow cooker.
- Prep Time: 3-4 hours of active time
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified