Ingredients
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can Rotel diced tomatoes & green chiles, undrained
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chiles
- 3 cups low-sodium chicken broth
- 1 packet (1 oz) taco seasoning (or 3 tbsp homemade)
- 1 (8 oz) block full-fat cream cheese, cut into cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- Optional for serving: shredded cheese, sour cream, cilantro, tortilla chips, avocado, lime wedges
Equipment Needed
- 6-quart or larger slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Can opener
- Two forks or a hand mixer (for shredding chicken)
Step-by-Step Instructions
The beauty of this process is in its simplicity. I start by prepping my onion and garlic—a quick dice and mince is all it takes. I’ve learned that taking the extra minute to actually dice the onion, rather than throwing it in whole, makes a huge difference in building a flavor base as it slowly cooks. To the crockpot, I add everything except the cream cheese. That’s right—just dump in the chicken, all the canned goods (drained where needed!), the broth, the taco seasoning, onion, and garlic. Give it a gentle stir, just to combine the liquids and seasoning.(See the next page below to continue steps…)