Crockpot Fiesta Chicken and Black Beans

Fiesta chicken with black beans and corn over rice
Diana Rattray
Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
418 Calories
6g Fat
45g Carbs
49g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 418
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 8%
Cholesterol 102mg 34%
Sodium 962mg 42%
Total Carbohydrate 45g 16%
Dietary Fiber 14g 49%
Total Sugars 13g
Protein 49g
Vitamin C 49mg 244%
Calcium 131mg 10%
Iron 6mg 36%
Potassium 1490mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this tasty slow cooker fiesta chicken with Spanish or Mexican rice and sour cream or guacamole

You can use chicken breasts or thighs for this recipe. Try searing the chicken in about 1 tablespoon of olive oil before placing it into the slow cooker. While searing does add some extra flavor, it isn't a necessary step. Feel free to use fire-roasted or chili-style tomatoes if you'd like..


Steps to Make It

  1. Cut the boneless chicken breasts into strips. If desired, cook the chicken strips in about 1 tablespoon of olive oil over medium-high heat, turning, until browned.

  2. Add the chicken to the slow cooker along with the drained corn, black beans, cumin, chili powder, onion, bell pepper, tomatoes, and tomato paste. Cover and cook on low for 5 to 6 hours or on high for about 4 hours. Check the chicken about an hour before it's done and add chicken broth or water to thin, if necessary. 

  3. Taste and season with salt and freshly ground black pepper, as needed.

  4. Garnish servings with shredded cheese or guacamole and sour cream, if desired.

  5. Serve fiesta chicken with warmed corn and Native American fry bread or tortillas and hot boiled rice or Mexican rice.


  • If you cook the dish on the high setting, you might find you have to thin it. Check it about an hour before it's done and add chicken broth or water as needed

Recipe Variations

  • Replace the boneless chicken breast halves with 6 to 8 boneless chicken thighs. Chicken breasts can become dry if cooked too long; chicken thighs stay moist and juicy.
  • Add some heat with finely chopped jalapeño peppers or canned mild chile peppers. Or, replace the diced tomatoes with chili seasoned tomatoes or tomatoes with green chili peppers. Crushed red pepper flakes can be added for heat as well.
  • Pinto beans or red beans can be added to the dish instead of black beans.