Creamy Crockpot Salsa Chicken (and Tastetastic Thursday #18)

This recipe is so easy I’m almost embarrassed to be posting it.  But it was great this weekend when I didn’t have any chicken thawed and nothing on my menu plan was sounding good.  A quick search on the internet showed me a couple of salsa chicken recipes, so I just sort of mixed them all together and came up with this one.

I admit, this dish doesn’t photograph so well, but trust me when I tell you it’s really delicious, really easy, and even the little guy liked it.

Creamy Crockpot Salsa Chicken


  • 1 lb boneless skinless chicken breasts (no need to thaw ’em if they’re frozen!)
  • 1 small can corn
  • 1 cup salsa
  • 1 15-oz can black beans, drained
  • 1/2 block cream cheese, cut into chunks
  1. Spray crockpot with cooking spray.  Place chicken breasts in bottom, top with salsa, corn, and black beans.  You don’t need to stir but you can if you want to.
  2. Cook on low for 4-6 hours, but a half-hour before it’s done, stir cream cheese into the crockpot mixture.
  3. Serve over rice (preferably brown) and enjoy!

Now that you have your future dinner plans, it’s time to party.  The rules are simple:

  1. Please link up no more than two recipes.
  2. I’d love it if you’d follow me on Facebook and/or Google Friend Connect.  
  3. Please have a link back to me on your post.  I’ll be featuring three links this weekend, but I can only feature you if there’s a link back.  
  4. Click around, have some fun, and get inspired!
(As always, the links show up in random order.  No rewards for the early birds, or punishments for those who get there a little later.)

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