Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 (14 oz.) can black beans (rinsed and drained)
- 1 cup frozen corn
- 1/2 onion (chopped)
- 1 (8 oz.) can diced tomatoes with green chilies
- 2 cups chicken broth
- 2 tablespoons taco seasoning
- 1 teaspoon garlic salt
- 8 oz. cream cheese (diced)
Instructions
- Combine all ingredients except for cream cheese in a 6-quart crock pot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken directly in the pot using two forks.
- Stir in the cream cheese until well incorporated and cook on low for an additional hour or high for about 30 minutes until melted.
- Serve topped with your favorite ingredients such as avocado, cilantro, or shredded cheese.
- Prep Time: 5 minutes
- Cook Time: 6 hours on low (or up to 4 hours on high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 75mg