Crock Pot Black Bean Salsa Chicken Oamc
Transform your weeknight dinners with this irresistible Crock Pot Black Bean Salsa Chicken, a deliciously simple recipe designed for busy schedules and freezer meal enthusiasts (OAMC: Once A Month Cooking). Tender chicken breasts are slow-cooked to perfection with wholesome black beans, sweet corn, zesty salsa, and bold taco seasoning, creating a rich, savory base that’s irresistibly creamy with the addition of melted cream cheese. With just 10 minutes of prep time, this versatile dish can be served over fluffy rice, tucked into warm tortillas, or customized with a garnish of fresh cilantro. Perfect for meal prep and freezer-friendly, this crock pot recipe ensures you’ll always have a flavorful, homemade meal at your fingertips—just thaw, cook, and savor!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 can (15 oz) Black beans (canned, drained, and rinsed)
- 1 cup Corn (frozen or canned, drained if canned)
- 2 cups Salsa
- 1 packet (1 oz) Taco seasoning
- 8 oz Cream cheese
- 2 tablespoons Cilantro (optional, chopped for garnish)
- 4 servings Cooked rice or tortillas (optional, for serving)
Instructions
Place the chicken breasts in the bottom of the crock pot in a single layer.
Sprinkle the taco seasoning over the chicken breasts.
Add the black beans and corn evenly on top of the chicken.
Pour the salsa over the black beans and corn, covering them evenly.
Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and tender.
About 30 minutes before serving, add the cream cheese into the crock pot. Stir gently to combine as it melts into the sauce.
Shred the chicken directly in the crock pot using two forks or serve the chicken as whole pieces, depending on your preference.
Serve warm over cooked rice or in tortillas with garnish of fresh cilantro, if desired.
For freezer meal prep: Combine the chicken, black beans, corn, salsa, and taco seasoning in a freezer-safe bag or container. Freeze until ready to cook. Thaw overnight in the fridge before adding to the crock pot.
Nutrition Facts
Calories |
3244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 10597 mg | 461% | |
| Total Carbohydrate | 276.4 g | 101% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 42.0 g | ||
| Protein | 279.2 g | 558% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 636 mg | 49% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5090 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
