Ingredients

The following ingredients have 6 Servings
  • 1 pound boneless skinless chicken breast
  • 15 oz black beans, drained and rinsed
  • 14.5 oz fire-roasted diced tomatoes
  • 10 oz homemade enchilada sauce ((or store bought))
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin ((if store bought sauce))
  • 1 teaspoon ancho chili powder ((IF you used store bought sauce))
  • 1/2 teaspoon dried cilantro
  • 1 cup frozen sweet corn
  • 10 oz baby tomatoes, halved
  • 2 cups chicken broth
  • 4-8 oz whipped cream cheese ((depending on creaminess desired))

Instruction

  • Add all ingredients except cream cheese to slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Shred chicken in slow cooker
  • Stir in cream cheese until smooth and let heat through on high for another 15-30 minutes
  • Stir again well to combine before serving