Lately this meal has been a weekly dinner staple in our house. It’s a perfect hot meal on a cold winter day. The flavors are delicious and it only has 5 ingredients. Even better than that, it takes about 5 minutes to prepare! If you’re anything like me, you need at least 2-3 quick and easy dinner recipes each week. I first tried this Mexican Chicken Stew at a friends house for dinner and thought it was the most delicious thing ever!I hope you’re family loves it as much as mine! Please let us know what you think below.
Here’s what it looks like in the crock pot. Ready for the ingredients?
3-4 boneless chicken breasts
3-4 cans of black beans
1 1/2 bags of frozen corn
Two small jars or one large of your favorite salsa (I use mild and then use 1/4 of a cup of the the Peach Spicy Smokey Salsa from Trader Joe’s)
1 package of Philadelphia cream cheese (I use the Trader Joe’s brand)
Place the chicken breast in the bottom of the slow cooker. Then layer the corn, then the beans then the salsa on top of the chicken.
Cook on low for 6-8 hours. Add the cream cheese with 30 minutes left to cook. Right when it’s done, use a fork to mix the cream cheese into the stew. *Also as you mix, make a point of shredding the chicken. It should shred effortlessly. *Serve with tortilla chips.