Crock Pot Chicken with Black Beans and Cream Cheese
I love this recipe for two reasons: my family loves it, and it is so easy to make! My sister, who has two children, also makes this recipe, and her family loves it too! It's also great for leftovers.
I love this recipe for two reasons: my family loves it, and it is so easy to make! My sister, who has two children, also makes this recipe, and her family loves it too! It's also great for leftovers.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
- Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
- Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
- Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
- All done and enjoy!
Can solid, frozen poultry safely go straight into a slow cooker without prior thawing? Food safety guidelines require slow cookers to bring food above 140 degrees Fahrenheit within four hours to prevent bacterial proliferation. Large masses of frozen meat linger in the danger zone too long, making direct slow cooking a microbiological risk. Thawing the meat completely in a refrigerator at 40 degrees Fahrenheit or lower beforehand eliminates this hazard.
Using canned beans and corn introduces commercially preserved components that behave differently than fresh produce. Canned legumes and corn are pressure-cooked during manufacturing, meaning they are already fully tender and will not soften further regardless of extended simmering. Fresh corn kernels would retain a crisp structural integrity, whereas canned kernels absorb surrounding liquid flavors evenly. Draining canned ingredients removes excess canning liquid, which prevents the slow cooker contents from becoming overly watery.
Incorporating dairy products like cream cheese requires careful thermal management to avoid curdling. Casein proteins in high-fat dairy clump together and separate into a grainy texture when subjected to sustained boiling temperatures above 180 degrees Fahrenheit. Introducing the cream cheese during the final thirty minutes of cooking utilizes residual heat to melt the block smoothly into an emulsion without breaking the fat bonds. Stirring the mixture vigorously just before serving distributes the lipids evenly through the salsa reduction.
Prepared portions of this dish store efficiently in sealed containers inside a refrigerator for up to four days. Reheating should occur gently over medium-low heat on a stovetop, adding a splash of water to reconstitute moisture lost during storage.
