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Chicken Mexican Haystacks Recipe

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4.3 from 67 reviews

Chicken Mexican Haystacks is a flavorful, creamy Tex-Mex dish made in a slow cooker with tender shredded chicken, black beans, corn, diced tomatoes, and a creamy ranch-taco sauce. This easy one-pot recipe is perfect for a comforting family meal, served over rice and topped with Fritos and your favorite taco fixings.

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 Sauce

  • 4 oz cream cheese
  • 1 cup sour cream
  • 1 packet ranch seasoning mix
  • 1 packet chicken taco seasoning

To Serve

  • Fritos Scoops corn chips
  • Cooked rice of choice
  • Chopped tomato
  • Shredded cheese
  • Avocado slices
  • Chopped cilantro or your favorite taco toppings

Instructions

  1. Prepare the Crockpot: Place the chicken breasts into the crockpot. Top the chicken with drained black beans, lightly drained petite diced tomatoes, and frozen corn.
  2. Make the Creamy Sauce: In a blender, combine the cream cheese, sour cream, ranch seasoning mix, chicken taco seasoning, chicken broth, chopped green chilies, and roughly chopped sweet onion. Blend until smooth and well combined. Pour this creamy mixture over the ingredients in the crockpot and gently stir everything together to combine.
  3. Cook Low and Slow: Cover the crockpot with its lid and cook on LOW heat for 6 to 8 hours, allowing the flavors to meld and the chicken to become tender.
  4. Shred the Chicken: Once cooking is complete, remove the chicken breasts from the crockpot and place on a plate. Use two forks to shred the chicken finely, then return the shredded chicken to the crockpot and stir well to mix with the sauce and other ingredients.
  5. Serve Haystack Style: To serve, place a base of cooked rice on each plate. Top with a scoop of the creamy chicken mixture, then add Fritos Scoops corn chips on top or on the side. Finish with your favorite taco toppings such as chopped tomato, shredded cheese, avocado slices, and chopped cilantro. Enjoy this hearty and satisfying meal!

Notes

  • You can substitute rotisserie chicken to speed up the cooking process if desired, but the slow crockpot method gives the best flavor and tenderness.
  • If you prefer a spicier dish, add some chopped jalapeños or extra green chilies to the blender sauce.
  • Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
  • For a lighter version, use reduced-fat sour cream and cream cheese.
  • Serve with a side of fresh salsa or guacamole for extra freshness.

Find it online: https://recipethrive.com/chicken-mexican-haystacks-recipe/