Easy Creamy Crockpot Mexican Chicken
Ingredients
- 2.5 lb. boneless skinless chicken breast or thighs
- 2 15 oz. cans black beans rinsed and drained
- 2 cups salsa
- 1 can corn drained (opt.)
- 8 oz. cream cheese
- salt to taste
Method
- Put chicken, black beans, salsa and corn into crockpot and place cream cheese on top. Cover.
- Cook on high for 2 ½ to 3 hours.
- Shred chicken and serve over cooked rice or use as tortilla filling. (If using as a tortilla filling, I often still use rice, but just mix it into the chicken mixture at the end of the cooking time.)
- Top with shredded cheese if desired.
Notes
Corn: can substitute with 1 c. fresh or frozen corn instead of canned.
Cream Cheese: can substitute with Neufchatel cheese
Thickening: If this seems like it is going to be really soupy, you can leave the lid off for the last ½ hour to help thicken it.
Freezing: Can be frozen for up to 2 months.
Additional Serving Ideas: add to lettuce for a salad bowl, use as a baked potato topping, serve over toast, treat it like taco meat and top with corn chips and lettuce or make nachos by layering over tortilla chips and topping with cheese.