Chicken: Crock Pot Recipe with Black Beans and Corn.
As fall begins to set in, this is a delicious and hearty meal that’s sure to be a hit with the family. And I love crock pot chicken recipes with dinner for the next night dinner built right in to the left overs. Crock pot recipes are a quick and easy way to make homemade meals that are simple yet delicious, scrumptious and affordable.
One of my favorite things about this crock pot chick recipe is that it can be made with frozen chicken. Crock pot recipes that start with frozen ingredients don’t skimp on flavor, but they sure are convenient. This is one of those chicken recipes that can be thrown together early in the day and it’ll be ready for dinner. And you don’t even need a knife!
Crock pot Chicken with Black Beans
Thanks to Charlotte who sent this recipe in for Tonya who needed crock pot recipes. “The unusual part is that you use frozen chicken breasts. Adjust the seasonings.
It is great served over rice and the left over chicken and beans is great for next night burritos”, she told me.
4 to 5 frozen boneless skinless chicken breasts un-thawed
15 1/2 oz can black beans, drained and rinsed
15 oz can corn, drained (or frozen unthawed)
15 oz jar salsa – any kind
8 oz cream cheese
1/2 t cumin
1/2 t garlic powder
1/4 t cayenne pepper
Place frozen chicken in crock pot. Add black beans, corn, salsa and spices.
Cook on high for 4 to 5 hours, until chicken is thoroughly cooked.
Turn off crock pot and place block of cream cheese on top of the chicken mixture. Replace cover and let sit 30 minutes to melt cream cheese.