Description
These Chicken Mexican Haystacks are a comforting, easy-to-make crockpot meal combining tender shredded chicken, black beans, corn, and a creamy Tex-Mex sauce. Served over crispy Fritos corn chips and rice, topped with fresh taco toppings, this dish is perfect for a crowd-pleasing family dinner or casual get-together.
Ingredients
Chicken and Vegetables
- 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
- 1 sweet onion, roughly chopped
- 1 can (4.5 oz) chopped green chilies
Liquids and Dairy
- 1 can (14.5 oz) chicken broth
- 4 oz cream cheese
- 1 cup sour cream
Seasonings
- 1 packet ranch seasoning mix
- 1 packet chicken taco seasoning
For Serving
- Fritos Scoops corn chips
- cooked rice of choice
- chopped tomato
- shredded cheese
- avocado slices
- chopped cilantro (or your favorite taco toppings)
Instructions
- Prepare Ingredients in Crockpot: Place the chicken breasts at the bottom of the crockpot. Layer the drained black beans, petite diced tomatoes, and frozen corn evenly over the chicken.
- Make the Creamy Tex-Mex Sauce: In a blender, combine the cream cheese, sour cream, ranch seasoning mix, chicken taco seasoning, chopped green chilies, chicken broth, and roughly chopped onion. Blend until smooth and well combined.
- Combine and Cook: Pour the blended creamy sauce over the ingredients in the crockpot. Stir everything together gently to incorporate the flavors. Cover with the lid and cook on LOW heat for 6-8 hours to allow the chicken to become tender and the flavors to meld.
- Shred the Chicken: When cooking time is complete, remove the chicken breasts from the crockpot and place them on a plate. Use two forks to shred the chicken finely. Return the shredded chicken back into the crockpot and stir well to mix it evenly through the sauce and vegetables.
- Serve Haystack Style: To serve, layer a base of Fritos Scoops corn chips, add a scoop of cooked rice, top with a generous spoonful of the creamy chicken mixture from the crockpot, and finish with your favorite taco toppings such as chopped tomato, shredded cheese, avocado slices, and chopped cilantro. Enjoy your flavorful Chicken Mexican Haystacks!
Notes
- You can substitute chicken thighs for breasts if preferred, which will result in even juicier meat.
- If you prefer a spicier dish, add some diced jalapeños or extra green chilies to the sauce.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
- For a lighter version, use reduced-fat sour cream and cream cheese.
- Feel free to customize toppings according to your preference—sour cream, salsa, or pickled onions all work great.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
