Cinco de Mayo is coming in just a bit over a week – are you ready to Fiesta? Hopefully this Slow Cooker Chicken and Cheese with Black Beans recipe will really put you in the mood! The salsa turns up the spice and the cream cheese really makes it so worth the calories. LOL!
My kids say it looks a bit “different” because the cream cheese and salsa give it an orange color, but they seriously love it… all of them!
Cinco De Mayo (5th of May), commemorates the victory of the Mexican Militia over the French Army at The Battle Of Puebla in 1862!
Slow Cooker Chicken and Cheese
My kids say it looks a bit "different" because the cream cheese and salsa give it an orange color, but they seriously love it... all of them!
Author: Kelli Miller
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
- 4 boneless chicken breasts
- 1 (15½ oz) can black beans, drained
- 1 (15 oz) can corn, drained
- 1 (15 oz) jar salsa, any kind
- 1 (8 oz) package cream cheese
Instructions
- Place frozen chicken breasts in slow cooker. Add the black beans, corn and salsa.
- Cook on high for 4½ hours or until meat is cooked through.
- Add cream cheese and cook for 30 minutes more or until melted and warm. Stir and serve.
My kids say it looks a bit “different” because the cream cheese and salsa give it an orange color, but they seriously love it… all of them!
I am going to have to give this a try! I am a new follower from southern charm! I would love for you to check out my blog and hopefully you will want to follow me back! Happy weekend, Nicole!
This looks delicious!
I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Cathy