Chicken Rotel Crockpot Recipe
This chicken rotel crockpot recipe is three-ingredient simple at its core: chicken, Rotel and cream cheese. Everything cooks together and shreds into a creamy, spicy filling for rice, tacos or pasta.
6
servings10
minutes4
hours30
minutesChicken breasts cook with Rotel, black beans and corn. Cream cheese melts into a creamy sauce.
Ingredients
2 lb boneless skinless chicken breasts
2 cans (10 oz each) diced tomatoes with green chiles
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 packet (1 oz) taco seasoning
1 tsp garlic powder
1/2 tsp cumin
8 oz cream cheese, cubed
1/2 cup shredded Mexican cheese blend
2 tbsp chopped cilantro
Cooked rice or tortillas, for serving
Directions
- Place the chicken in a 6-quart slow cooker.
- Pour the Rotel over the top. Do not drain it.
- Add the black beans and corn around the chicken.
- Sprinkle in the taco seasoning, garlic powder and cumin.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours.
- The chicken should reach 165°F and shred easily.
- Shred the chicken with two forks right in the pot.
- Stir in the cubed cream cheese until it melts into the sauce.
- Add the shredded cheese and cilantro and stir until melted.
- Serve over rice or in tortillas.
Notes
- Use mild or hot Rotel depending on your heat tolerance. Chicken thighs work too. Add a can of tomato sauce for a saucier mix. Leftovers keep 4 days and stuff well into quesadillas. Freeze without the cheese for 3 months.
Why you do not drain the Rotel
Chicken Rotel crockpot recipes are a favorite for a reason. Two cans of tomatoes with green chiles do most of the work. The juice in the can becomes the cooking liquid, so the chicken stays moist and the sauce has tang and heat from the start. Draining the can would mean adding water back later. It takes about 10 minutes to put together, and almost every ingredient comes from the pantry or freezer. Leftovers make a great filling for burritos and stuffed peppers, so a full pot is worth making.
The recipe is built around a creamy finish. Once the chicken is shredded, cubed cream cheese melts into the sauce, and the Mexican cheese blend adds a stretchy, cheesy layer. Four to five hours on LOW gives tender chicken, and a dinner you can serve over rice, in tortillas or with chips.
Ingredient notes
Boneless skinless chicken breasts: Two pounds is plenty for six servings. Breasts shred easily, and the sauce keeps them from drying out.
Diced tomatoes with green chiles: Use two 10-ounce cans, undrained. Mild is good for families, and hot adds more kick.
Black beans and corn: Rinse the beans and add the corn frozen. They add fiber and sweetness to balance the spice. Fresh cilantro stirred in at the end adds a bright, green note that balances the cream cheese.
Taco seasoning: One packet adds cumin, chili and garlic. Check the label for salt and add a little more cumin for depth. Make your own mix from chili powder, cumin, garlic powder, paprika and salt if you prefer to control the sodium.
Cream cheese: Cube it so it melts fast. Full-fat melts best and gives a creamier sauce.
Tips for the best result
Do not overcook the breasts: The most common mistake is cooking for 8 hours. Breasts dry out after 5. Check at 4 hours on LOW. If you need a longer cook time, use thighs or add an extra splash of broth to keep the chicken moist.
Shred right in the pot: Use two forks, and shred the chicken while it sits in the sauce. It soaks up flavor as it breaks apart. Leave some pieces a bit chunky, so the chicken still has texture in each bite. The sauce should look slightly loose before the cream cheese goes in, since it thickens as it melts.
Add the cheese last: Stir in the cream cheese until it melts, then the shredded cheese. Cooking cheese for hours makes it greasy.
Rotel crockpot chicken swaps
Use bone-in chicken thighs for extra richness, with a longer cook time. Swap the black beans for pinto beans or add a can of drained hominy. Use pepper jack for more heat or sour cream in place of cream cheese for a tangier sauce. A little lime juice stirred in at the end brightens the flavors.
Do not add the dairy at the start. Cream cheese and shredded cheese split and turn grainy during a long cook. Add the cheese in the last 10 minutes, and keep the heat on LOW so the sauce stays smooth.
How to serve
Serve over rice, in tortillas or with tortilla chips for a dip. Add sour cream, avocado, cilantro and lime. It also makes a good filling for burritos and quesadillas. Pile it on baked potatoes or spoon it over a salad for a lighter meal.
Storing and reheating
Leftovers keep for 4 days in the fridge. Reheat with a splash of milk or broth, stirring until warm. Freeze for up to 2 months, and thaw overnight. The flavor deepens overnight, so many people like it even more on day two.
Chicken Rotel Crockpot Recipe at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 6 servings
- Ingredients: 11, led by boneless skinless chicken breasts, (10 oz each) diced tomatoes with green chiles, (15 oz) black beans, frozen corn
Tips for Chicken Rotel Crockpot Recipe
Use mild or hot Rotel depending on your heat tolerance. Chicken thighs work too. Add a can of tomato sauce for a saucier mix. Leftovers keep 4 days and stuff well into quesadillas. Freeze without the cheese for 3 months.
Chicken Rotel Crockpot Recipe FAQ
How long does Chicken Rotel Crockpot Recipe take?
Chicken Rotel Crockpot Recipe takes 4 hours 30 minutes of cooking after 10 minutes of prep.
How many people does Chicken Rotel Crockpot Recipe serve?
This recipe makes 6 servings.
What do I need to make Chicken Rotel Crockpot Recipe?
11 ingredients, led by boneless skinless chicken breasts, (10 oz each) diced tomatoes with green chiles, (15 oz) black beans, frozen corn. Amounts are in the recipe card above.
