Crockpot/ Slow Cooker - Phase 2 - Crock Pot Creamy Mexican Casserole

06-15-2010, 08:04 AM
5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 1/2 ounce) can black beans, drained
1 cup frozen corn
6 ounces black olives, drained (sliced black olives)
1/2 onion, chopped
1/2 red bell pepper, chopped
1 (15 ounce) jar salsa, medium
1 (8 ounce) package cream cheese
1-2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)

1.Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2.Cook on high for 4-6 hours or low for 8 hours.
3.Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.

FWIW - I only used three chicken breasts (so more veggies), and half the cream cheese (and the light stuff). I served mine (with extra beans) over romaine, my family had it on tortillas. I would be delish on rice too.
Could easily be made Phase I without corn.

The original recipe is here:

11-18-2010, 09:13 AM
I just made it again. I'm obsessed!

FWIW - I used three chicken breast. Still, WAY too much meat for my tastes. I used twice the beans, and I'd still add more. I'd also add more of every veggie, to make it higher fiber/veggie content.

11-18-2010, 11:39 AM
Looks easy and yummy. Do you cook longer if you use frozen chicken?

11-19-2010, 07:43 AM
I almost think if you did it low all day, even frozen would be fine if they're not those really fat breasts. I cooked mine all day on low (fresh ones) and they shredded very easily.

11-19-2010, 10:01 AM
ooooh, this stuff is so good. we have it every other week or so. my kids love it and i turn the leftovers into baked taquitos!

even with frozen chicken breasts, it takes about 5 hours on high. probably 7-8 on low.

11-21-2010, 06:58 PM
Made this today and it was liked by all! Left out the olives and added a few more beans. Lots of leftovers. Yum!

01-03-2011, 10:55 PM
Yum! Made this today. Doubled the beans, onions and peppers; left out the olives for DH. Next time will halve the cream cheese.

02-19-2011, 03:17 PM
I made this last night. Wow - so yummy!

I went to to find some more info on the original (thanks, TywnnB) and the calorie count must be off. They're stating over 700 calories per serving. I can't believe that at all.

I figured calories for the ingredients I used: four medium chicken breasts, one can black beans, 15 ounces chichis salsa, one chopped onion, one chopped bell peppers, zero calories for my spices, 10 sliced black olives, six ounces of light cream cheese and one can of chopped green chilis. I came up with, approximately, four servings of 475 calories each! I left out the corn & whatnot but I just think they are way way off.

Anyway, if you come up with your own calculations, please post. It is such a delicious and easy recipe I will certainly be making again. Serving it on shredded lettuce with a little sliced avocado (which I didn't include in my calcs).

02-19-2011, 06:00 PM
I was trying out online trackers last week when I made this recipe and input it to 5 - got hugely varied counts. Then I did the math by hand and I think the calorie count was probably around 300 - 400. But I had a different amount of chicken, doubled the beans, onions and peppers, no olives, half the cream cheese. And then it would depend on how many servings you got out of it and how big those were. All why I hate counting calories - the whole recipe calculation thing. BTW - we think this might even taste better the second day!

02-20-2011, 08:53 AM I have to put it on the menu for this week again!

I didn't even do the calorie counting. I make it a lot like Waisting time...and definately without olives (a large amount of fat!).

I wonder if Cyndi ever made a vegetarian version? I think I want to as well!

02-23-2011, 05:37 AM
I've got this in the crockpot right now. I only have 2 chicken breasts but I've got some leftover Rotisserie chicken and I think I'll add that in later on in the cooking if I think it needs more chicken. I left out the red bell peppers b/c I didn't have any...and I left out the olives b/c I don't like them. So far it looks yummy...can't wait!!!

03-11-2011, 10:13 AM

I left out the chicken (obviously :lol:) and sauteed some fake chicken and then stirred it in at the end. I also used a whole onion, two red peppers, two cans of black beans, and Neufchatel cheese. It was super yummy! I don't buy taco seasoning but I threw in some cumin, chili powder, and pepper.

05-07-2011, 11:38 PM
Oh my **** this house is obsessed! I omit and add to my liking, find I need way more beans, and being a newbie to the crock can't believe that the chicken literally SHREDS ITSELF when you stir it after its done.

05-08-2011, 09:55 AM
This sounds wonderful. Do you think laughing cow cheese would work for
the cream cheese? I was told once that it is a comparable substitutue but
I am curious if anyone has tried it. ( The LC cheese comes in so many good
flavors too.)

05-10-2011, 07:27 AM
I have no idea about the laughing cow, since I tried it once and didn't enjoy it. Does that melt?

I made this (again!) last night. I accidently forgot the corn, and added a can of pintos as well. I loved it this way!! Also we had friends drop in (2 adults, 2 children) and I had made this with 2 chicken breasts, and STILL have leftovers?!?! Woo Hooo!

10-29-2011, 11:15 PM
hi all,
I made this dish this evening..........EXCELLENT!!! thanks for sharing
did not use corn,dont like it.
I used 1/2 block fat free cream cheese.
used 5 small bone less breast.
made about 6 good servings for me.
I had it with spag squash,which was a nice compliement to the spicy dish,
it turned out sooooooo good, I have plently of left overs.
could I freeze the left overs??????

thank you for sharing.

09-26-2012, 09:57 PM
Loved this. Doubled the beans and peppers, added chopped zucchini and my own seasoning. Definitely a keeper.

Fat Melanie
09-27-2012, 08:40 PM
Sounds delicious and just what I need. Will make this tomorrow night.

09-28-2012, 12:30 PM
This looks delicious but sounds really salty! Did anyone have success cutting down on the sodium?

09-28-2012, 04:50 PM
This looks delicious but sounds really salty! Did anyone have success cutting down on the sodium?

I don't remember it being overly salty, but I do remember that I was not a fan of it for SOME reason. I want to say I didn't like the texture of my onions or something like that.

09-29-2012, 03:01 PM
I made it yesterday for my boyfriend. He lovvved it, and it grew on me when I ate some of the leftovers today. It was a bit salty for my taste- next time I plan on using 1/3 fat cream cheese and rinsing the canned beans beforehand. Maybe even using my own seasoning blend instead of the taco seasoning.

So easy though! I just threw it in and let it cook, then voila! I would also agree that there was too much chicken, even with only 3 large breasts.

09-30-2012, 09:10 AM
I made it for the first time too. I doubled the beans (rinsed first) and used three thin cut breasts. Also I used Ortega's low sodium Taco seasoning and FF CC. Mine was not salty at all. This week I am going to try chili!

12-29-2012, 02:55 PM
Made it again, this time with ground chicken breast. (browned first) Only used 1/2 block CC, green olives instead of black. Doubled the red pepper and beans. Loved it again! Freezes great too!

04-01-2013, 07:32 PM
Made it tonight with a 32 oz bottle of guacamole starter (I'm pretty sure it's just chunky salsa), a small can of jalapenos, a whole pint of peppers, dehydrated zucchini (needed the extra liquid from the salsa), part of a bag of frozen spinach, just a lb of chicken, and I did try the Laughing Cow because I had it. Added a splash of chipotle hot sauce before serving. We loved it again.