Crock-Pot Chicken With Black Beans & Cream Cheese

"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!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by sheree p. photo by sheree p.
photo by Oliver1010 photo by Oliver1010
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
4hrs 3mins




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

Questions & Replies

  1. I made this today and I have a lot of leftovers. We ate it over rice. Any recommendations on what else to serve it with or how to use it as a base to change it into something else? I just have so much leftover that i'm not sure how we're going to eat it up. I tried to read through the comments, but there are so many~~~~~
  2. What is the approximate weight of the 4-5 boneless chicken breasts they are calling for? I have a couple of packages of the boneless, skinless breast fillets, so I'm wondering how many pounds (?) of chicken to use. Thanks!
  3. Can I make this dairy free
  4. I defrosted my chicken before finding this recipe:( should I cut back on cooking time and by how many hrs? Also I wonder if green pepper diced will work well in recipe due to not liking corn.?
  5. I'm not really big on ?? corn, unless it's corn in the cob. What other vegetables would go with a Mexican dish I don't want to throw just anything in there. Thanks !


  1. 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!
  2. 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!
  3. 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.
  4. This was DELICIOUS! I read some of the previous reviews and made a few changes. I thawed my chicken breasts, for safety reasons, which made my cook time much less. I added garlic granules, onion powder, cumin, 2 bay leaves (removed before adding cream cheese) salt and pepper to taste. I only had a little bit of salsa on hand so I added 1 can of Rotel tomatoes to my salsa. I also shredded the chicken with 2 forks before adding the cream cheese. I served it over rice. My family LOVED it! It was a perfect meal for the cold night outside! I know I will make this recipe again and again.
  5. I was really looking forward to making this, but was a little disappointed with the result. :( It really lacks a flavor that pops. I live in San Diego and have lived in this area my whole life, so I'm very familiar with mexican dishes. First, I agree with the last comment, the chicken should be thawed, first. I would recommend seasoning the chicken before adding to the crockpot. Maybe some cumin, salt, pepper, etc. Also, I would recommend using a green salsa, as it pairs much better with chicken than red salsa does. If you can make your own salsa with tomatillos, that would probably be best. If you lack the time, or you can't find tomatillos in your area, I would recommend Herdez green salsa. It's very good for being store-bought. This would taste great over brown rice, in a tortilla, or even made as the stuffing or enchiladas. I will make make this again using the additions I mentioned.


  1. Add garlic, cumin, cayenne. Try Rotel tomatoes instead of regular. Also Herdez Green Chile Sauce. Sliced onions. Possibly yellow squash. Cilantro as well, in and chopped on top for garnish.
  2. We're both kind of tired of cream cheese in recipes, and I got to thinking about the old queso recipe of Velveeta and Rotel. So I added Velveeta instead of cream cheese...and it was awesome! Hubs absolutely loved it, has been asking for it every week! He's named it Fiesta chicken and I serve it over rice.
  3. I used fresh chicken breasts, fat free cream cheese and everything else the same. But, I cooked it (on the chicken setting) in 12 minutes in my electric pressure cooker. Served with shredded cheddar cheese. Delish!
  4. Added diced onion and green pepper, cumin, garlic, salt and pepper, cayenne pepper, and smoked Peprika. I added can of rotell and 505 green chili sauce, I also doubled the beans. Ended up with lots of water in the end that I drained half the water and shredded chicken before adding cream cheese! Also did not do frozen chicken, just raw :)
  5. Cook stew to temperature (165 degrees in pot) and don't sweat the time..first batch should give you a good time estimate for future efforts. Tempe will rise after you turn to Hold Warm..



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