Ingredients
The following ingredients have 6 Servings
- 1 pound boneless skinless chicken breasts
- 3 cloves garlic, minced
- 1 cup chicken stock
- 2 cans (14.75oz each) cream style corn
- 1 can (14.75 ounces) fire-roasted corn (or regular canned corn), drained
- 1 can (15.5 ounces) black beans, drained and rinsed
- 1 can (4 ounces) fire-roasted diced green chiles, undrained
- 2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 cups Monterey Jack cheese, freshly grated
- 2 cups heavy cream
- Salt and pepper to taste
- Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado
Instruction
- Spray a large slow cooker with nonstick spray.
- Cut each chicken breast into 2-3 pieces so it can cook faster/more evenly.
- Add chicken, garlic, chicken stock, creamed cans of corn, fire-roasted corn, black beans, diced green chiles, chili powder, paprika, and cumin to the slow cooker.
- Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours, until the chicken shreds easily.
- Remove the chicken and shred. While shredding the chicken add in the freshly grated cheese and heavy whipping cream.
- Return the shredded chicken and mix. Season to taste with salt and pepper. Serve with desired toppings.
