Slow Cooker Fiesta Chicken Bake


This slow cooker fiesta chicken bake is easy to prepare and so decadent served over rice.


  • 1 (10.75-oz,) can cream of chicken soup (don't add water)
  • 1 cup sour cream
  • 0.25 tsp onion powder
  • 0.125 tsp pepper
  • 0.25 tsp salt
  • 1.5 Pound boneless skinless chicken breasts
  • 0.5 cup diced white onion
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 (10-oz.) can original Rotel (spicy canned diced tomatoes)
  • steamed rice, corn chips, diced tomatoes, green onion, and tabasco for serving


  1. In a 6-quart slow cooker stir the cream of chicken soup and Rotel until smooth. Add the diced onion and drained and rinsed beans. Stir.
  2. Add the chicken breast on top of the soup mixture and sprinkle with the salt, pepper and onion powder.
  3. Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
  4. Shred the chicken with 2 forks right in the slow cooker.
  5. Stir in the sour cream. Season with more salt and pepper if desired.
  6. Serve the chicken and sauce over steamed rice and top with desired toppings.
  7. Enjoy!

For the full post, visit the Magical Slow Cooker.