Crock Pot Black Bean and Spinach Chicken

This Crockpot Black Bean and Spinach Chicken recipe is a quick and easy dinner idea full of great stuff!

Things I love: black beans, spinach, chicken, tomatoes, and cream cheese. And looky here! This Crock Pot Black Bean and Spinach Chicken has all of those things. It has other good stuff, too, and is pretty much a “dump everything into the Crock Pot and go” recipes, so it was kind of love at first sight when we discovered it at Crock-Pot Ladies.

It was easy, it was tasty, and everyone ate it. I think it could have used more spice, maybe a little cumin or red pepper, or even Rotel instead of the diced tomatoes. Feel free to get wild and add a little spice into yours if you feel like it, because who doesn’t like to feel a little naughty when they’re firing up the slow cooker?

Crock Pot Black Bean and Spinach Chicken

Crock Pot Thursday: Black Bean and Spinach Chicken
 
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 (14.5 oz.) can corn
  • 1 (14.5 oz.) can black beans
  • 1 (14.5 oz.) can diced tomatoes
  • 3 tsp minced garlic
  • 1 tsp pepper
  • 1 tsp brown sugar
  • 4 oz cream cheese
  • 1 bag baby spinach
  • Toppings
  • 1 cup salsa
  • 2 cups shredded Mexican cheese
Instructions
  1. Combine all ingredients except spinach, cream cheese, and toppings into the slow cooker.
  2. Cover, and cook on low 5-6 hours.
  3. Stir in cream cheese until combined.
  4. Add in spinach, stirring gently.
  5. Cover and cook 30 minutes to 1 hour.
  6. Serve over rice or noodles, and top with salsa and cheese.
Notes
Sarah

This was a very simple meal to put together. Cooked it for 7 hours on low and then shredded the chicken. I began eating it without the salsa and cheese and thought that it was decent but tasted a bit bland. Once I added these it tasted better but still lacking something. I added a dollop of sour cream and it really transformed this meal into something delicious! I would definitely make this meal again!

Linda

We all enjoyed the flavors in this recipe. It was very simple to prepare--I used frozen chicken breasts, and cooked for 8 hours on low. We topped ours with Mexican grated cheese and salsa, and served it with rice. Also made great leftovers!!

Me

I served this chicken over noodles, mostly because we had just had rice two days before. I gave it to the kids without the salsa, and they liked it, and we adults added not only the salsa, but also some extra hot sauce. We like a little kick, don't ya know? I'll bet it would be really good with the salsa thrown in at the beginning and cooked with the chicken, instead of used as a topping.

I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Black Bean and Spinach Chicken.



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