Salsa & Black Bean Chicken

2011-09-01
  • Servings : 10
  • Cook Time : 4 - 5 hours

Salsa & Black Bean Chicken

  1. Place frozen chicken breasts in the crock pot first.
  2. Top with black beans, corn, salsa, green chilis.
  3. Cook on high for 4 hours or until chicken is cooked through.
  4. Stir occasionally.
  5. Add cream cheese on top and cook and additional 30 minutes.
  6. Shred chicken and serve in a tortilla or on top on rice.

Top with shredded cheese. Enjoy!

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Main Ingredient:

Ingredients

  • 4 - 5 frozen boneless, skinless chicken breasts
  • 1 15 ounce can of black beans, drained and rinsed
  • 1 15 ounce can of salsa (chef's choice)
  • 1 15 ounce can of whole kernel corn (optional), drained and rinsed
  • 1 small can of chopped green chilis, not drained
  • 1 8 oz (or 16 oz if you like super creamy) block of cream cheese, cubed
  • 1/2 cup shredded cheddar


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Recipe Comments

Comments (2)

  1. posted by Carol White on Nov 29, 2011

    This chicken tastes like something from a Mexican restaurant….the best I’ve ever made…like something a pro would make.:)…I make mine into quesadillas and brown them in a pan for a few seconds on each side…a favorite of my family now!

  2. posted by Bonnie P on Sep 4, 2011

    Fixed this Sat and it was a big hit.

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