Description
A simple, flavorful, and no-fuss chicken dish made in the crockpot with salsa, taco seasoning, beans, corn, and cream cheese. It’s a taco-inspired meal that’s juicy, tender, and perfect for tacos, rice bowls, or salads!
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cups salsa (mild, medium, or spicy)
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 can black beans (drained and rinsed)
- 1 cup corn (frozen or canned)
- 8 oz cream cheese (cubed)
- Optional toppings: Shredded cheese, cilantro, sour cream, avocado, lime wedges
Instructions
- Prep the Chicken: Place the chicken breasts or thighs at the bottom of the crockpot without cutting them.
- Add the Salsa: Pour salsa over the chicken.
- Add the Taco Seasoning: Sprinkle taco seasoning over the salsa and chicken.
- Add Beans and Corn: Add black beans and corn to the pot (no need to thaw corn if frozen).
- Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Shred the Chicken: Once cooked, shred the chicken with two forks and stir it into the mixture.
- Add Cream Cheese: Stir in cubed cream cheese and let it melt until well combined.
Notes
- Chicken Thighs vs. Chicken Breasts: Thighs are more tender and juicy.
- Salsa: Choose your preferred heat level for the salsa (mild, medium, or spicy).
- Cream Cheese: Cut into cubes for easier incorporation.
- Frozen Corn: No need to thaw; just add it directly to the crockpot.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 75mg