Description
A delicious and easy-to-make slow cooker dish featuring tender chicken in a creamy salsa with corn and black beans.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
- 4 oz cream cheese, softened
- 8 oz salsa (salsa verde or your favorite jarred salsa)
- 1 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 packet taco seasoning (or 1.5–2 tbsp homemade taco spice)
- Optional: salt and pepper to taste
Instructions
- Place the chicken breasts in the bottom of the crockpot in a single layer.
- Pour the salsa evenly over the chicken, ensuring it’s fully covered.
- Sprinkle the taco seasoning across the top. Add salt and pepper to taste, especially if your salsa is mild.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches an internal temperature of 165°F and is tender.
- About 30 minutes before serving, stir in the cream cheese until it melts into the juices. Then add the frozen corn and drained black beans, mixing everything together.
- Shred the chicken directly in the crockpot using two forks, mixing it well with the sauce and veggies.
- Taste and adjust the seasoning with more salsa, lime juice, or salt before serving.
Notes
For a healthier option, use turkey or low-fat cream cheese. This dish is versatile; try adding jalapeños for spice or using different beans.