Slow Cooker Fiesta Chicken

Low and slow is the way to go with these incredibly delicious, weeknight-friendly slow cooker tacos from Angie at Eclectic Recipes.


  • 2 lbs boneless skinless chicken breasts
  • 1 can diced tomatoes with green chilies
  • 1 can black beans, rinsed and drained
  • 8 oz frozen corn kernels (or 1 can rinsed and drained)
  • 1 packet taco seasoning
  • 1 cup diced onion
  • ½ cup Crystal Farms Pepper Jack Cheese
  • 6 warmed tortillas
  • dash fresh cilantro
Recommended Crystal Farms Product Substitutions: Crystal Farms Shredded Pepper Jack Cheese


  • 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 slow cooker. Serve in a tortilla shell or over rice garnished with fresh cilantro and Pepper Jack cheese.

Chef’s Tips & Suggestions:

  1. If ingredients are too soupy, cook uncovered on high for a while until it dries out some.
  2. Tortilla can be replaced by cooked white rice, if desired.
Recipe Courtesy of: Angie McGowan