Ingredients
2 lbs boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies
1 packet (1 oz) taco seasoning
1 medium onion, diced
2 cloves garlic, minced
1 cup chicken broth
8 oz cream cheese, softened
1 cup shredded cheddar cheese
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
Place the chicken breasts at the bottom of the crockpot.
Add the black beans, corn, diced tomatoes with green chilies, taco seasoning, diced onion, minced garlic, and chicken broth on top of the chicken.
Stir the ingredients gently to combine, ensuring the chicken is covered with the mixture.
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Once cooked, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the crockpot and add the softened cream cheese. Stir until the cream cheese is fully melted and incorporated.
Add the shredded cheddar cheese and stir until melted and creamy.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro if desired.
Notes
For a spicier chili, add jalapeños or use spicy taco seasoning. This dish can be served with tortilla chips or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 8
- Protein: 30
- Cholesterol: 90