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Slow Cooker Mexican Chicken

by on November 30, 2011 in Main Courses, Slow Cooker November 30, 2011 Main CoursesSlow Cooker
See post on Kiss My Whisk’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

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Description

You cannot pass up this 5-ingredient slow cooker recipe! So easy and oh so good!

Ingredients

  • 1 can (15 Oz. Size) Black Beans
  • 1 can (15 Oz. Size) Corn
  • 1 package (about 1.5 To 2 Lb. Package) Chicken Breasts
  • 1 jar (16 Oz. Size) Salsa
  • ½ blocks (8 Oz. Block) Cream Cheese
  • Tabasco (optional, To Serve)
  • Avocado (optional, To Serve)

Preparation

Drain black beans and corn, leaving a little liquid. Place chicken, salsa, black beans and corn in a slow cooker. Cook on low for 7-8 hours. A half hour before eating, stir in cream cheese.

Serve with Tabasco (if you’re not feeding children) and avocado and enjoy!

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Profile photo of katief1002

katief1002 on 11.30.2011

Sounds yummy! The pic looks like you shredded the chicken at some point…did you do that before or after adding the cream cheese?

One Review

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Beth on 12.16.2011

This was so easy and delicious. I put frozen chicken breasts right into the Crockpot along with the beans, corn, and salsa and it came out fantastic! Next time I might add in a little chili powder and use hot salsa instead of medium. Such an easy and delicious weeknight meal!

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