Crock Pots are one of the greatest cooking inventions ever. You can throw almost anything into a crock pot and it will turn out tender and full of flavor. Just be careful to have enough liquid in it or else it will be dry. I used our crock pot at least once a week when I was working because it made dinner so simple when I got home at night. Here is a family favorite that you can eat by itself or shred the chicken and throw into tortillas.
Now if you are anything like me you love your crock pot but hate the clean up after words. Nothing like 8 hours to bake everything onto the crock pot. I stumbled upon these slow cooker liners and they are the best thing ever. Just place into your crock pot and then add the ingredients like you usually would. The clean up is so easy once you are done.
Now back to the chicken. Place 3-4 chicken breasts into the crock pot. Frozen or thawed. Boneless or bone in.
Dump in a can of drained black beans and a can of drained corn. Nothing fancy and resist the urge to stir it up, no need to. Next dump in the jar of salsa. You make it as spicy as you like based upon the salsa you use. Then set it on high for 4 to 6 hours.
About 30 minutes before your ready to eat drop a brick of cream cheese on top. Then put the lid back on and let sit.
Once you are ready to eat mix it all up while you are shredding the chicken.
Serve with tortillas on the side. Enjoy!
Crock Pot Black Bean & Corn Chicken
~ 4-5 boneless chicken breasts (frozen or thawed)
~ 1 (15 1/2) oz can black beans, drained
~ 1 (15 oz) can corn, drained
~ 1 (15 oz) jar salsa, any kind
~ 1 (8 oz) package cream cheese
Place the chicken breasts into the crock pot. Add the corn, black beans, and salsa on top. Don’t worry about mixing. Turn crock pot on high for about 4-5 hours or until chicken is cooked. Add cream cheese (just throw it on top) and let sit for about 1/2 hour. Stir and enjoy!
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