Mexicali Crock-Pot Chicken

4.7(7)

Easy peasy chicken recipe that is not only flavorful, but is as healthy as you want it to be! Throw it in the crock pot and 4 hours later, dinner is served. Not even a need to thaw the chicken for this one.

by JB·published 2010-08-23

Open original recipe

Main CoursesSlow Cooker

Servings

Total time

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prep 5 min

Calories / serving

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Ingredients (5)

serves

4 whole Bonless, Skinless Chicken Breasts, Frozen
1 can (15 Oz. Can) Black Beans, Drainedblack-beans
1 can (15 Oz. Can) Corn, Drainedcorn
1 jar (16 Oz. Jar) Your Favorite Salsasalsa
8 ounces, weight Cream Cheese (Reduced Fat And Fat Free Also Work Well)

Instructions (3 steps)

01Place 4-5 frozen chicken breasts in the bottom of a crock pot. Top with beans, corn, and salsa, and cook on high for 4-5 hours, or until chicken is done.
02Place cream cheese on top and continue to cook for 30-60 minutes, or until warmed through. Reduced fat and fat free cream cheese can be used with excellent results!
03Stir heated cream cheese into the sauce and serve! I like to serve this with a side of yellow rice and seasonal veggies.

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