Ingredients

The following ingredients have 10 Servings
  • 10 ounce can red enchilada sauce
  • 14.5 ounce can petite diced tomatoes (undrained)
  • 14.5 ounce fire roasted diced tomatoes (undrained)
  • 2-15 ounce cans black beans in mild chili sauce (undrained)
  • 15 ounces can corn (drained)
  • 1 ½ cups reduced-sodium chicken broth
  • 4 cloves garlic (minced)
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 ½ pounds boneless skinless chicken breasts
  • 8 ounces cream cheese (at room temperature)

Instruction

  • Add the enchilada sauce, tomatoes, beans, corn, chicken broth, garlic, chili powder, cumin, paprika, oregano, and pepper to a large slow cooker. I use a 6 quart. 
  • Stir to combine. 
  • Add the chicken breast, and nestle it into the tomato mixture. 
  • Cover, and cook on LOW for 6-7 hours. 
  • Carefully shred chicken using two forks. 
  • Add cream cheese, and stir in to combine. You may find that you need to let it sit, covered, for a few minutes to let it begin to melt.