Recipe Background

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

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.

Serves: 6-8

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

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