Thanks to Beth T. for giving me this recipe for Mexicali Chicken! I made it last week for my family. It was so easy to make, took less than 10 minutes to prepare, and got a thumbs up from my kids. I used about 2.5 pounds of chicken and this recipe made at least 8-10 servings.
Slow Cooker Mexicali Chicken
Preparation Time: 10 minutes. Cooking Time: 4-8 hours
2 (16 ounce) containers salsa –I prefer fresh deli salsa
3-4 boneless, skinless, chicken breasts
4 ounce cream cheese (half of an 8 ounce block)
1 (16 ounce) bag frozen corn
1 (15 ounce) can black beans, drained and rinsed well
Pour one container of salsa in the bottom of a slow cooker. Place the chicken on top of the salsa. Pour in the frozen corn, drained black beans, and second container of salsa. Cover and cook on high for 4 hours or on low for 8 hours. 30 minutes before serving, cut the chicken into bite sized pieces and add the cream cheese. Cook an additional 30 minutes, stirring occasionally. Serve over rice.
Ratings and Reviews
I recently bought a slow cooker and my first recipe was not so great. But then I tried your Mexicali Chicken this week and it was great. Might I suggest adding taco seasoning to the recipe? I added some to my leftovers and it was even better! Thanks for your website! Dinner will be so much easier!
Laura from Idaho
See More Chicken Recipes Like Slow Cooker Mexicali Chicken
Return to Dinner Menus and Recipes for This Week