Ingredients
- 2 cups shredded boneless skinless chicken breasts
- 1 can black beans, drained
- 1 cup corn
- 1 can diced tomatoes
- 4 cups chicken broth
- 8 oz cream cheese
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Start by placing shredded chicken, drained black beans, corn, and diced tomatoes into the slow cooker.
- Add the chicken broth so most of the ingredients are submerged.
- Dollop cream cheese on top and sprinkle the spices over the mixture.
- Stir lightly to distribute the cream cheese and spices.
- Cook on low for 6–8 hours or on high for 3–4 hours.
- If using whole chicken, shred it with forks after cooking.
- Taste and adjust seasonings before serving with fresh toppings.
Notes
For a lighter option, use low-sodium broth and reduce added seasoning. Serve with lime and cilantro for brightness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free