Description
This comforting Chicken Mexican Haystacks recipe features tender, slow-cooked shredded chicken combined with a creamy Tex-Mex sauce, black beans, corn, and diced tomatoes. Served haystack style over crispy Fritos corn chips and rice, topped with fresh taco fixings like shredded cheese, avocado, and cilantro, this dish is perfect for casual family dinners or game day gatherings.
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 can (14.5 oz) chicken broth
- 1 can (4.5 oz) chopped green chilies
- 1 sweet onion, roughly chopped
Creamy Tex-Mex Sauce
- 4 oz cream cheese
- 1 cup sour cream
- 1 packet ranch seasoning mix
- 1 packet chicken taco seasoning
Serving
- Fritos Scoops corn chips
- Cooked rice of choice
- Chopped tomato
- Shredded cheese
- Avocado slices
- Chopped cilantro (or your favorite taco toppings)
Instructions
- Prepare Crockpot Ingredients: Place the chicken breasts in the crockpot. Add the drained and rinsed black beans, petite diced tomatoes, frozen corn, and roughly chopped sweet onion on top of the chicken.
- Make the Creamy Sauce: In a blender, combine the cream cheese, sour cream, ranch seasoning mix, chicken taco seasoning, chicken broth, and chopped green chilies. Blend until smooth and well combined.
- Add Sauce and Cook: Pour the creamy Tex-Mex sauce over the crockpot ingredients and stir gently to combine all the ingredients well. Cover the crockpot with the lid and cook on LOW heat for 6-8 hours, allowing flavors to meld and chicken to become tender.
- Shred the Chicken: Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir thoroughly to mix evenly with the creamy sauce and vegetables.
- Assemble Haystacks and Serve: To serve, layer a base of Fritos Scoops corn chips, followed by a scoop of cooked rice, then the creamy shredded chicken mixture. Top with your favorite taco toppings such as chopped tomatoes, shredded cheese, avocado slices, and cilantro. Enjoy immediately!
Notes
- Cooking time may vary depending on crockpot model; ensure chicken reaches an internal temperature of 165°F (74°C).
- You can substitute bone-in chicken thighs for breasts if preferred; adjust cooking time accordingly.
- For a spicier dish, add diced jalapeños or a dash of hot sauce to the creamy sauce before blending.
- If you prefer a thicker sauce, remove the lid of the crockpot during the last 30 minutes of cooking to reduce liquid.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
