Crock-Pot Chicken With Black Beans and Cream Cheese
Crock-Pot Chicken with Black Beans and Cream Cheese is a creamy, flavorful, and easy-to-make dish that combines tender chicken with the rich flavors of black beans and cream cheese. This comforting meal is perfect for busy weeknights and can be served in various ways, making it a versatile addition to any dinner table.
Ingredients
- 2-3 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup cor
- 1 packet (1 oz) taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin (optional)
- ½ teaspoon chili powder
- 1 block (8 oz) cream cheese, cubed
- ½ cup chicken broth
Instructions
- Pat dry the chicken breasts and cut into large chunks if preferred.
- Drain and rinse the canned black beans.
- Layer the chicken in the slow cooker, sprinkle with taco seasoning, garlic powder, onion powder, cumin, and chili powder.
- Pour in the black beans, diced tomatoes, and corn, then add chicken broth.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken in the slow cooker and stir everything together.
- Add cubed cream cheese, cover, and let melt for 10-15 minutes before stirring well.
Notes
For a spicier version, add jalapeños or use hot taco seasoning. For a low-carb option, skip the black beans and corn. Store leftovers in an airtight container for up to 4 days.