This Slow Cooker Chicken With Black Beans & Cream Cheese recipe has two things especially going for it: One, it’s extremely easy to make and two, everybody loves it. Even the kiddies!
The combination of the chicken breasts along with black beans, mexicorn, salsa and cream cheese is equal to more than the sum of it’s parts. It’s almost magical!
It also serves well as a basic recipe. There’s so much room for experimentation, depending on one’s taste!
Leftovers are to die for. If you have any that is!
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- 4 -5 boneless chicken breasts
- 1 15 1/2 ounce can black beans
- 1 12 ounce can Mexicorn
- 1 15 ounce jar salsa, or Rotel Tomatoes
- 1 8 ounce package cream cheese
- Put 4-5 boneless chicken breasts put into the slow cooker. Add the can of black beans, drained, the jar of salsa and the can of corn drained.
- Cook on high for about 3 1/2 to 4 hours or until chicken is cooked through.
- Add the package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
All done and enjoy!
Enjoy!
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Recipe adapted from one by Jen Santiago
Photo By Pam I Am