Slow Cooker Wednesday: Creamy Shredded Mexican Chicken w/Black Beans

Slow Cooker Recipe Creamy Shredded Mexican Chicken

We all have days where we hit the ground running, and don’t stop until bedtime.

Every Wednesday is like that for me.

Thanks to my trusty slow cooker, my family still gets a warm, home cooked nutritious meal.

Seriously, you and I need to take a minute to thank whoever invented slow cookers.

Slow cookers save marriages.

Slow cookers keep families together.

Slow cookers make it seem like you slaved all day.

When all you really did was dump a few ingredients in, and turn it on.

Thank you, inventor of slow cookers.

I *heart* you.

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Today’s recipe is one of my family’s favorites.

A few years ago, I was sick with the flu, and a good friend offered to drop off dinner.  She made this for us, and my kids gobbled it up!

Leftovers?  No ma’am.

Even my husband chimed in, “Make sure you get this recipe, please.

And so I did.

And now I’m sharing it with you.

You’re welcome.

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Ready?  Here’s what you need:

4-5 boneless, skinless chicken breasts, frozen or fresh
1 can black beans, 15.5 oz.
1 can corn, 15 oz.
1 jar salsa, 15 oz.
1 package of cream cheese, 8 oz.

For those who prefer a visual list, here ya go!

Just look at my beautiful, Crockpot slow cooker that has a fancy clock and timer.  Aren’t you jealous?  Totally unnecessary, but this is what happens when you shop with a man who loves his gadgets.  Any slow cooker will do.  Even one without a timer.  Or a clock. Lol.

Slow Cooker Recipe Creamy Shredded Mexican Chicken Supplies Needed

Next:  Layer the ingredients in your slow cooker: chicken breasts first, followed by black beans, corn & salsa.

Look how pretty mine looks.

Slow Cooker Recipe Creamy Shredded Mexican Chicken Supplies Part 1

Now, turn your slow cooker on and set your timer.

Cook on high for 4 hours or low for 8 hours.

After 4 hours, remove chicken and shred on cutting board using two forks. Fold chicken back into crockpot.

I don’t have a picture of me doing this.

Will you ever forgive me?

At this time, add the package of cream cheese into the crockpot- let it melt thoroughly @ 15-30 mins.

East Slow Cooker Recipe Creamy Shredded Mexican Chicken Step 2

When it melts, it will look like this:

Slow Cooker Recipe Creamy Shredded Mexican Chicken Supplies Needed

Stir and serve over warm brown rice.

Slow Cooker Recipe Creamy Shredded Mexican Chicken

Slow Cooker Recipe Creamy Shredded Mexican Chicken

Enjoy!

See you next Wednesday!

Slow Cooker: Creamy Shredded Mexican Chicken with Black Beans
 
This is a family favorite- my tiny 7 year old once had 4 servings, after which she immediately asked, “Can you make this once a week please?” I serve over brown rice, sometimes with nacho chips on the side.
Author:
Recipe type: Slow Cooker, Chicken
Cuisine: Mexican
Serves: 8

Ingredients
  • 4-5 boneless, skinless chicken breasts, frozen or fresh
  • 1 can black beans, 15.5 oz.
  • 1 can corn, 15 oz.
  • 1 jar salsa, 15 oz.
  • 1 package of cream cheese, 8 oz.

Instructions
  1. Layer ingredients into slow cookert: chicken breasts first, followed by black beans, corn and salsa.
  2. Cook on high for 4 hours or low for 8 hours.
  3. After 4 hours, remove chicken and shred on cutting board using two forks. Fold chicken back into crockpot.
  4. At this time, add the package of cream cheese into the crockpot- let it melt thoroughly @ 15-30 mins.
  5. Stir and serve over warm brown rice.

 

 

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