Crock-Pot Chicken With Black Beans & Cream Cheese

Total Time
4hrs 3mins
Prep 3 mins
Cook 4 hrs

I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also the best leftovers in the world -- if there are any!


  1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
  2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
  3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
  4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
  5. All done and enjoy!
Most Helpful

Yummy! I make a Mexican Soup very similar to this. BUT, I recently took a food safety certification course, and you should never put frozen meat into a crock pot. With the low heat, the bacteria can build up during the slow thawing to cooking time. Just thought I'd share that info!

PugMomma November 16, 2010

This is my go to recipe, I love making this it's a no brainer and makes amazing left overs. I ALWAYS cook this on low, never on high. I think the chicken comes out sooooo much better that way. Also when I add the cream cheese I shred the chicken with two forks and serve in tortilla's or over chips. Amazing!

lindsey.a.sayles June 29, 2010

This very, very good. I cooked this in the oven. Placed all wet ingredients in large saucepan and added the juice of one lime. While I brought this to a boil, I pan seared three large chicken breast in about 4 Tablespoons of olive oil, seasoned with a generous amount of salt and freshly cracked pepper. Once seared on both sides for about 10 minutes total, I added the chicken breasts to the hot and boiling sauce. I then put this in a 350 degree oven for 60 minutes. I started brown rice on the oven top, and once it was done I added the cream cheese to the saucepan for the last 15 minutes. Stirred well, and placed 1/2 of a chicken breast on the bed and rice and with sauce, and served. It was delicious. I can see substituting sour cream, or cream, or Velvetta for the cream cheese. It is important to use a very flavorful salsa since most of the flavor will come from the salsa. I used Green Mountain medium, but will use Clint's or Jardin's Medium Salsa next time. This will be excellent with tortilla wrap as a left over or main course.

TJBuckeye June 10, 2010

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