Crockpot Chicken with Black Beans and Cream Cheese

By Bostoncook

Ingredients

• 4 boneless skinless chicken breast halves (4 to 5)
• 1 can black beans (15 1/2 ounce)
• 1 can corn (15 ounce)
• 1 jar salsa (15 ounce) any kind
• 1 package light cream cheese (8 ounce)

Details

Servings 4

Preparation

Step 1

1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crockpot.

2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.


3. Keep in crockpot on high for about 4-5 hours or until chicken is cooked.

4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

Notes: Jori's notes: and just SO easy! Added some cumin and chili powder, used light cream cheese and threw the chicken breasts in while frozen. Cooked on low about 5-6 hours. Used light cream cheese, frozen corn, added cumin and chili powder

I can see where you could also use this as a hot dip with tortillia chips at a party too.
The only change I made was to add 1/2 tsp cumin and 1 tsp chilli powder.
I serve it with noodles or rice the first night. Then with the leftovers, I shred the chicken and we make a wrap with a little sour cream, cheese and Tabasco. I use frozen corn with excellent results