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Cream Cheese Chicken and Black Bean Stew Recipe

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4.1 from 29 reviews

  • Author: Patricia
  • Total Time: 8 hours 10 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

This flavorful and hearty chicken stew combines tender chicken breasts with black beans, cream cheese, salsa, corn, and green peppers, slow-cooked to perfection. It can be served on its own, over rice, or with cornbread for a satisfying meal perfect for lunch or dinner that the whole family will love.

Ingredients

Chicken and Beans

  • 1 lb chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • 20 oz black beans (1 can), drained and rinsed

Vegetables and Flavorings

  • ½ cup diced green pepper
  • 1 cup frozen corn
  • 1 tsp garlic, minced

Dairy and Sauces

  • 8 oz cream cheese, cut into squares
  • 1 cup salsa

Instructions

  1. Season the chicken: Season the chicken breasts generously with salt and pepper, then place them into the slow cooker bowl.
  2. Add the beans: Drain and rinse the black beans thoroughly, then add them to the slow cooker bowl with the chicken.
  3. Incorporate the cream cheese: Cut the cream cheese into squares and add it to the slow cooker bowl with the other ingredients.
  4. Add remaining ingredients: Pour in the salsa, add the frozen corn, diced green pepper, minced garlic, and season with additional salt and pepper to taste.
  5. First cook: Cover and cook on low for 5 to 6 hours or on high for 1 to 2 hours until the chicken is fully cooked and tender.
  6. Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks, then return the shredded chicken to the slow cooker.
  7. Final cooking: Continue cooking the entire stew for another hour on high or 2 hours on low to blend flavors and warm the shredded chicken through.
  8. Serve: Serve the chicken stew over rice or with your choice of cornbread for a complete meal.

Notes

  • This dish is perfect for meal prepping as it reheats well and flavors deepen over time.
  • For a spicier stew, consider adding chopped jalapeños or a pinch of cayenne pepper.
  • Using fresh corn instead of frozen will add a sweeter flavor, but frozen works well for convenience.
  • If you prefer, you can substitute chicken thighs for more tender and flavorful meat.
  • Leftover stew can be stored in the refrigerator for up to 4 days or frozen for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://patriciarecipes.com/cream-cheese-chicken-and-black-bean-stew-recipe/