This Slow Cooker Creamy Mexican Chicken makes a quick, easy dinner or freezer recipe. Made with simple ingredients but full of flavor, it’s great on its own or served over rice, farro or cauliflower rice.
1 cup salsa
1.5 pounds chicken (breasts or thighs)
1.5 cups black beans (drained and rinsed)
1 cup corn kernels (frozen, canned or fresh)
1 red pepper, diced
1/2 cup diced onion
1 jalapeno or serrano pepper, minced (optional)
1 Tbsp cumin
2 tsp chili powder
1 tsp paprika
1 (4.5 oz) can diced green chilis, optional
8 oz cream cheese
Optional mix-ins: shredded cheese, avocado, fresh cilantro
Rice, farro or cauliflower rice for serving, optional
To freeze, combine all ingredients except cream cheese in a ziploc bag and freeze. When ready to make, thaw in the fridge overnight, dump in slow cooker, top with cream cheese and cook as directed.
You could probably make this in the instant pot although I haven’t tried it myself. You’d just need to add 1/2 cup or so of chicken broth and probably remove a little bit of liquid before shredding and stirring to mix in the cream cheese.