• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 (15 oz.) can black beans - rinsed and drained
  • 1 can whole kernel corn - drained
  • 1 cup bottled thick and chunky salsa
  • 5 skinless boneless chicken breasts
  • 1 (8 oz.) brick cream cheese - cut into cubes
  • Cooked rice
  • 1 1/2 cups shredded cheddar cheese


  • In slow cooker, mix together the beans, corn, and 1/2 cup salsa.
  • Top with the chicken breasts, then pour the remaining salsa over the chicken.
  • Cover and cook on the low heat setting 7 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.
  • Remove the chicken and cut into bite sized pieces.
  • Add back to the slow cooker.
  • Add the cream cheese and turn slow cooker to high heat.
  • Heat until cream cheese melts and blends into sauce.
  • Serve over rice.
  • Top with shredded cheese.

Categories: Casserole  Crock-pot  Poultry 
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