Slow Cooker Creamy Bean and Salsa Chicken Recipe
Slow Cooker Creamy Bean and Salsa Chicken couldn't be any easier to make! The perfect dump-and-go crock pot recipe.
Serving8
Ingredients
- 2 pound boneless, skinless chicken breasts, frozen or thawed work great
- 16 ounces mild salsa
- 15 ounces black beans, rinsed and drained
- 15 ounces Great Northern beans, rinsed and drained
- 11 ounces Mexicorn, drained
- 8 ounces cream cheese, softened
- 11 ounces Fiesta Nacho Cheese Soup
- 1.25 ounces taco seasoning mix
- 16 ounces tortilla chips, optional
- 1½ cups shredded Mexican cheese blend
Equipment
Instructions
- Spray slow cooker with non stick cooking spray.
- Place chicken breasts in the bottom of the slow cooker.
- Pour salsa over the chicken.
- Then top with the beans and corn.
- In a medium sized mixing bowl combine the cream cheese, nacho soup, and taco seasoning mix. Stir really well and spoon over the bean and corn mixture.
- Cover and cook on low for 5-6 hours.
- Remove chicken from the slow cooker when done cooking and shred or dice.
- Then place back into the slow cooker and stir in well.
- Serve over tortilla chips, rice, or flour tortillas.
- Top with shredded cheese.
Notes
- This meal freezes great
Nutrition
Calories: 791 kcal · Carbohydrates: 81 g · Protein: 53 g · Fat: 30 g · Saturated Fat: 9 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 128 mg · Sodium: 1752 mg · Potassium: 1541 mg · Fiber: 14 g · Sugar: 8 g · Vitamin A: 1219 IU · Vitamin C: 9 mg · Calcium: 368 mg · Iron: 5 mg