• 2-1/2 lb boneless, skinless chicken breasts or thighs
  • 2 cans black beans – rinsed and drained
  • 2 C salsa
  • 1 can corn – drained
  • 1 can sliced black olives – drained
  • 8 oz cream cheese


  1. Place a slow cooker liner bag in your crockpot (*see Notes below)
  2. Put chicken, drained black beans, salsa, drained corn and drained olives into crockpot and place cream cheese on top and cover
  3. Cook on high for 2-1/2 hours
  4. Remove the lid and continue to cook on high for 30 minutes, or until it thickens up a bit
  5. Shred the chicken in the crockpot, mixing everything together
  6. Serve over rice and sprinkle shredded cheese on top


  1. For easy clean up, I always use a slow cooker liner bag – make sure if you use a slow cooker liner bag, that you buy the specific liner bag that is made for Slow Cookers, DO NOT use anything else or it will melt and ruin your food!
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