Preparation

• Start with your chicken breasts. If they are particularly thick, consider slicing them in half horizontally to ensure they cook evenly. Place the chicken in the bottom of the slow cooker.
• In a small bowl, mix together the ground cumin, smoked paprika, chili powder, onion powder, garlic powder, and salt. Sprinkle this spice blend evenly over the chicken in the slow cooker.
• Drizzle 1 to 2 tablespoons of olive oil over the seasoned chicken to add richness and enhance the flavors.
• Add 1 cup of reduced sodium chicken broth (or water) to the slow cooker. This liquid will help keep the chicken moist during cooking.
• Place the cubed cream cheese on top of the chicken, followed by the dry fiesta ranch seasoning mix. This will create a creamy sauce as it cooks.
• Pour the red salsa over the mixture, then add the drained corn, rinsed black beans, and diced green chiles. Give everything a gentle stir to combine, ensuring the chicken is well coated.
• Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and easily shredded when it's done.
• Once cooked, use two forks to shred the chicken right in the slow cooker. Mix everything together to combine the flavors.
• Warm your tortillas in a dry skillet or directly over the flame for a few seconds until pliable.
• Spoon the shredded chicken mixture into the tortillas. Top with queso fresco or shredded cheese, a drizzle of Mexican crema or thinned sour cream, fresh cilantro, and a squeeze of lime.