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.
Recipe by BIG DREAMS NO MONEY at http://bigdreamsnomoney.com/blog/slow-cooker-wednesday-creamy-shredded-mexican-chicken-wblack-beans/