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    You are in: Home / Recipes / Crock-Pot Chicken With Black Beans & Cream Cheese Recipe
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    Crock-Pot Chicken With Black Beans & Cream Cheese

    Crock-Pot Chicken With Black Beans & Cream Cheese. Photo by Pam-I-Am

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 3 mins

    3 mins

    4 hrs

    Jen Santiago's Note:

    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!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 16, 2010

      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!

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    • on June 29, 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!

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    • on June 10, 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.

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    Read All Reviews (1,574)


    Nutritional Facts for Crock-Pot Chicken With Black Beans & Cream Cheese

    Serving Size: 1 (493 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 679.1
    Calories from Fat 315
    Total Fat 35.0 g
    Saturated Fat 15.1 g
    Cholesterol 155.2 mg
    Sodium 913.4 mg
    Total Carbohydrate 50.0 g
    Dietary Fiber 11.1 g
    Sugars 9.9 g
    Protein 45.8 g

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