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
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.
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
Click on any of the images below to see what I've pinned to Pinterest recently!. If you like to see the recipes and cooking tips that I discover and pin, I'd love to have you follow me on Pinterest!
Thanks for stopping by!
If you enjoy cooking or are looking for new recipes to try,
these are ways to see more yummy ideas:
I also share all kinds of cooking tips and recipes on
Facebook . Twitter . Pinterest . and Instagram .
I'd love to have you follow along!
Each page on this site has a comment box, so if you want to share how a recipe turned out or something you added to make it even better, feel free to comment below!
Share Your Comments and Tips: