Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 (14 oz.) cans fire-roasted diced tomatoes
- 1 (8 oz.) can tomato sauce
- 1 (14 oz.) can corn, rinsed and drained
- 1 (14 oz.) can black beans, rinsed and drained
- 1/2 (8 oz.) package reduced-fat cream cheese
- 1 cup chicken broth
- 1 red bell pepper, finely chopped
- 1 jalapeño, seeds and ribs removed, minced
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 3/4 tablespoon ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried oregano
- kosher salt and freshly ground pepper, to taste
- fresh cilantro, garnish
- sour cream, garnish
- tortilla chips, garnish
Directions
- Place chicken breasts and chicken broth in slow cooker, then add tomatoes, beans, corn, bell pepper, onion, jalapeño and garlic.
- Season with cumin, chili powder, oregano, salt and pepper, then stir everything together, turn slow cooker on HIGH and cook for 3 hours.
- Remove chicken breasts from slow cooker and place in a large bowl, then use two forks to shred chicken into small pieces.
- Return chicken to slow cooker, then add cream cheese. Stir everything together, then cover slow cooker and continue cooking for another 15-20 minutes, or until cream cheese is melted.
- Transfer to serving bowls and serve with fresh cilantro and sour cream or tortilla chips.
Recipe adapted from Sally’s Baking Addiction
