This Crock Pot Azteca Chicken is going to immediately show up on your go-to recipe list! It is easy and delicious!
Author: Aunt Lou
15oz can black beansrinsed and drained
1/2 teaspoonground cumin
3-4chicken breastsboneless, skinless
shredded Cheddar cheese
Pour your beans (already rinsed and drained), corn, garlic, cumin and 1/2 cup of salsa into your 4-quart crock pot and stir until well combined.
Place your chicken breasts on top
Pour your remaining 1/2 cup of salsa all over your chicken
Cover and cook on low for 4-6 hours or high for 2-3 hours
Once your chicken is done, remove it from your crock pot and cut into 1 inch pieces and put it back in your crock pot
Add in your cubed cream cheese, stir
Cover and cook on high for 15-20 minutes, stirring if it looks like it needs it, until the cream cheese is melted into the sauce
Serve chicken and sauce over rice and top with shredded cheddar cheese, if desired
When you make this and look in after it has been cooking for a while, it is going to look like there is a LOT of sauce. That’s a good thing! Trust me, this sauce is amazing over the rice, so don’t fret that it looks like there might be too much sauce for the chicken.
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.