This recipe is perfect for busy weeknights when you want a delicious and satisfying meal without the hassle. The crock-pot does all the work, leaving you with tender, flavorful chicken in a creamy black bean sauce.
Ingredients:
- 4-5 boneless, skinless chicken breasts (frozen or thawed)
- 1 (15.5 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (15 oz) jar salsa (your favorite flavor)
- 1 (8 oz) package cream cheese, softened

Instructions:
- Prep the Crock-Pot: Add the chicken breasts to your slow cooker.
- Add the Beans and Corn: Next, pour in the rinsed and drained black beans and corn.
- Salsa Time: Top it all off with your favorite jar of salsa.
- Slow Cook on High or Low: Cook on high for 4-5 hours or on low for 6-8 hours, or until the chicken is cooked through.
- Creamy Dream: Once the chicken is cooked, turn off the crock-pot and add the softened cream cheese block on top. Let it sit for about 30 minutes to allow the cream cheese to melt slightly.
- Shred and Serve: Using two forks, shred the chicken directly in the crock-pot. Stir in the melted cream cheese until well combined with the salsa, beans, and corn.
Tips:
- Spice it Up: For a kick of heat, add a teaspoon of chili powder or cumin with the salsa.
- Veggie Boost: Add a chopped green pepper or diced onion with the chicken for extra flavor and nutrients.
- Taco Tuesday Twist: Serve this delicious mixture over rice, in tortillas for tacos, or on a bed of lettuce for bowls. You can also add your favorite taco toppings like shredded cheese, sour cream, and avocado.
- Frozen Chicken Friendly: No need to thaw the chicken breasts! Just toss them frozen into the crock-pot and adjust the cooking time accordingly (add an extra hour on high or low).
This easy crock-pot chicken with black beans and cream cheese is a lifesaver for busy weeknights. With minimal prep and a slow cooker doing the magic, you’ll have a satisfying and flavorful meal ready to enjoy.