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Crock-Pot Chicken with Black Beans & Cream Cheese

Ingredients:

 

 

– 4 boneless, skinless chicken breasts
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
– 1 packet taco seasoning
– 8 oz cream cheese, cut into cubes
– 1/2 cup chicken broth
– Salt and pepper to taste
– Optional toppings: shredded cheese, chopped cilantro, lime wedges, sour cream

 preparation:

1. **Prepare the Crock-Pot:**
– Place the chicken breasts at the bottom of your crock-pot.
2. **Add Ingredients:**
– Pour the black beans, corn, and diced tomatoes with green chilies over the chicken.
– Sprinkle the taco seasoning evenly over the mixture.
– Add the chicken broth.
3. **Cook:**
– Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
4. **Add Cream Cheese:**
– About 30 minutes before serving, add the cream cheese cubes on top of the mixture.
– Cover and let the cream cheese melt. Stir to combine well.
5. **Shred the Chicken:**
– Once the cream cheese is fully melted and mixed in, shred the chicken using two forks. Stir to mix the shredded chicken with the sauce.
6. **Serve:**
– Serve over rice, in tortillas, or with your favorite sides.
– Top with optional toppings like shredded cheese, chopped cilantro, lime wedges, and sour cream.
Enjoy this easy and creamy crock-pot chicken dish!

 enjoy!

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