Thursday, October 25, 2012

Cream Cheese Crock-Pot Chicken

This dish far surpasses the Slow Cooker Salsa Chicken dish I make more often than not. I really think this dish went above and beyond in both flavor and texture.

Cream Cheese Crock-Pot Chicken

4-5 boneless skinless chicken breasts
8oz cream chesse (don't use fat free)
1 can black beans (I used 2 cups of pre-cooked pinto beans I have in my freezer)
1 can corn
1 can diced tomatoes

1. Place chicken in the slow cooker, add cream cheese, beans, corn, and tomatoes.

2. Place cooker on Low for 6-8 hours

3. Serve over rice with tortillas

* Note: You can add spices if you prefer, but we added nothing to this other than what came out of the cans...not even salt and it was absolutely perfect. All the boys gobbled it up.


  1. Do you drain the beans, corn, and tomatoes before adding?

  2. I would drain the beans if they are canned ones because the juice from the beans can be overwhelming, but nothing was drained in these.


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