Slow Cooker Fiesta Ranch Cream Cheese Chicken is wonderfully creamy, seasoned to perfection and is as easy as dump and run! It makes the perfect make ahead filling for taquitos, tacos, enchiladas and burritos!
Everything is better when its creeeeeeeeeeamy, right?!
This Slow Cooker Fiesta Ranch Cream Cheese Chicken was inspired by the traditional crockpot cream cheese chicken, sometimes called “Crack Chicken” in which you slow cook chicken with Italian seasoning or ranch seasoning, shred it and mix with cream cheese. It makes a wonderfully easy chicken pasta sauce or sauce over rice. The last time I devoured it was at a large family gathering where its ease and deliciousness fit the bill. While I enjoy that comforting version of crockpot cream cheese chicken, I looooove this spin into Slow Cooker Fiesta Ranch Cream Cheese Chicken with more depth of flavor, endless possibilities and crazy little effort.
This make ahead Mexican Ranch Cream Cheese Chicken is is the perfect busy weeknight dinner as you can prep the chicken and virtually forget it until dinner time then quickly assemble into tacos (like my Baked Fiesta Ranch Chicken Tacos!!), or whatever your
heart belly desires.
What sets this chicken apart from traditional, often bland, Crockpot Cream Cheese Chicken is the punch of Mexican seasonings. We mix a tablespoon olive oil with cumin, ancho chili powder, garlic powder, onion powder, salt, oregano and smoked paprika and rub it all over our chicken. Although I personally use ancho chili powder a lot, I shy away from sharing it in recipes because I try and use common pantry spices so you don’t have to go buy more for one recipe – but this ancho chili powder makes this chicken.
Ancho chili powder comes from ground dried poblanos and is more mild than cayenne or chipotle powder but still has a deep rich, smoky, mild sweet heat AKA perfect for this Fiesta Ranch Cream Cheese Chicken. So I promise if you buy ancho chili powder I will start using it more in my recipes so it won’t go to waste – and you can start with this recipe and my Blackened Fish Tacos – so so good!
The chicken cooks in the marinade of spices until it is tender enough to shred. You shred your chicken, return it to the crockpot and then top it with cubed cream cheese and ranch seasoning. Cook for another 20 minutes to melt the cream cheese then stir it all together for creamy, tangy Mexican ranch chicken. The perfect canvas as is (I was devouring this chicken plain with a fork), or ready to make the best Mexican meal in minutes. Because I love you.
Want to try this Slow Cooker Fiesta Ranch Cream Cheese Chicken?
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