A chic crockpot favorite…
I’ve been making this crockpot recipe since college and when I say it hits every time, I’m telling you this does not miss!! My husband always requests this on football Sundays and I am happy to oblige because not only is it one of my favorite meals, it’s the absolute best leftovers for the rest of the week too! If you don’t want to serve 8-10 or don’t want the leftovers, simply half the recipe!
INGREDIENTS (serves 8-10)
- 2 cans of black beans
- 2 cans of whole kernel corn
- 2 cans of rotel
- 3-4 chicken breasts
- 2 sticks of cream cheese
OPTIONAL INGREDIENTS
- taco seasoning packet
- Shredded cheese
- avocado
- cilantro
- jalepeno
RECIPE
- drain your black beans and corn
- place all chicken breasts in the crockpot and season as desired (salt, pepper, garlic powder, etc)
- add black beans, corn and rotel (do not drain rotel) and then cream cheese (I cut this up into smaller chunks)
- season with taco seasoning packet or desired seasonings (I use salt, pepper, TJ elote seasoning and TJ chili lime seasoning)
- cook on high for 4 hours or low for 6
- when done, stir the pot, then use 2 forks to shred the chicken breasts or you can pull the chicken breasts out and use a hand mixer to shred and return back to crockpot (this is what I do as it’s much faster)
- you can now serve over rice, over nachos or in tortillas and top with desired toppings like shredded cheese, cilantro and chopped jalepeno!
- Watch football and enjoy!
