Black Bean Chicken Chili
1 1/2 pounds boneless, skinless chicken thigh
3 cans original Rotel tomatoes, drained
2 cans black beans, drained and rinsed
1 can sweet whole kernel corn
3/4 jar chunky, medium, salsa
8 ounces cream cheese
Place Rotel, beans, corn and salsa in slow cooker and stir to mix.
Place chicken in mixture and press into it to cover.
Place block of cream cheese on top.
Cook on low for about 7 hours, until chicken is cooked through.
Remove chicken and shred, then put back into chili and stir all together.
Enjoy!
5 comments:
We are COLD again here in central Florida so soup sounds really good right now! Thanks for this recipe!!
Sounds like a good recipe, and different.
Not a bean fan but I like the chili part!!
That is a yummy looking bowl of chili.
Thanks for sharing the recipe with us!
(I think I've made a similar recipe before, only it was called Mexican Haystacks.
You put the creamy chicken and bean mixture over tortillas and topped with tomatoes, sour cream, shredded cheese, etc...pretty tasty!)
Have a happy day.
~K.
Wow, that looks and sounds good, Mari!
xoxo
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