Crock Pot Black Bean Salsa Chicken (Oamc)

From: Maycat

On Aug 22, 2008

Delicious! First of all it was really easy to make and only took 10 minutes for me to double the quantities, make 2 bags to put in the freezer (I didn't bother slicing up the chicken). I added some cumin and gebhardts chili powder. Two weeks later I emptied a frozen bag into my crockpot and cooked for 7-8 hours. Then I put the cream cheese in and had it cook for another 30 minutes while I made some mexican rice and heated tortillas. This was a hit with three adults and three kids! They loved it and and put it in a flour tortilla with some rice. This is now on our regular menu. Thank you!

From:

On Jul 14, 2008

This was a great and easy recipe. I only used one can of corn and left out the cream cheese to make it a little healthier. I added an onion, some sliced jalapenos that I had on hand, shredded the chicken with a couple of forks 2 hours before it was done and returned it to the crock pot and served it over rice. Tonight I was use the leftovers for burritos with some pepper jack cheese.

From: IngridinSC

On Dec 11, 2004

This was great! I used frozen corn and things were a little runny but the recipe thickened up in time. My mother bought the ingredients and got fat free cream cheese in error - next time I'll use regular. My husband stirred in a Mexican shredded cheese blend to his bowl and the taste was even better. I might also try browned ground beef, too, or pork instead of chicken.

From: Gingernut

On Nov 26, 2004

Easy, and the taste was excellent. We loved the corn and black beans. Chicken breast is always a little dry in the crockpot ... I might try chicken thighs next time. DH didn't think the colour (pink) was very appetising and suggested leaving out the cream cheese and serving with a dollop of sour cream instead. I served it with spanish rice and warm tortillas.