Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 (14 oz.) can of black beans (Rinsed and Drained)
- 1 cup frozen corn
- 1/2 onion (chopped)
- 1 (8 oz.) can of diced tomatoes with green chilies
- 2 cups chicken broth
- 2 Tablespoons Taco Seasoning
- 1 teaspoon Garlic Salt
- 8 oz. Cream Cheese (Diced into small pieces)
Instructions
- Place chicken breasts in a 6-quart crockpot.
- Rinse and drain black beans, then add them to the pot.
- Pour in frozen corn, chopped onion, diced tomatoes with green chilies, chicken broth, taco seasoning, and garlic salt.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken after cooking using two forks and return to the pot.
- Stir in cream cheese, cover again, and cook on low for another hour or high for 30 minutes until melted.
- Serve hot with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 770mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 65mg