Ingredients:

  • 4 medium (about 2 lb) Boneless, Skinless Chicken Breasts, trimmed of excess fat
  • ½ cup Low-Sodium Chicken Broth
  • 1 Tbsp Chili Powder (medium heat)
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 (15-ounce) can Black Beans, rinsed and thoroughly drained
  • 1 (10-ounce) can Diced Tomatoes with Green Chillies (e.g., Rotel), do not drain
  • 5 cups Frozen Sweet Corn, no need to thaw
  • 4 oz Full-Fat Cream Cheese (block), cut into 1-inch cubes
  • ¼ cup Fresh Coriander (Cilantro), roughly chopped, for garnish
  • 1 Tbsp Freshly Squeezed Lime Juice

Instructions:

  1. Prepare the Base: Place the chicken breasts evenly on the bottom of the slow cooker insert.
  2. Add Liquid and Spices: Pour the chicken broth over the chicken. Sprinkle the chili powder, cumin, oregano, garlic powder, salt, and pepper evenly over the chicken.
  3. Layer the Vegetables: Top the chicken with the rinsed black beans, the corn, and the undrained can of diced tomatoes and green chillies. Do not stir.
  4. Cook: Cover the slow cooker. Cook on Low for 7–8 hours or on High for 3.5–4 hours, until the chicken is fork-tender and pulls apart easily (Internal temperature should reach 165°F / 74°C).
  5. Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker (a slotted spoon works best) and place them on a cutting board or shallow bowl. Use two forks to shred the chicken quickly.
  6. Incorporate Cream Cheese: Return the remaining liquid and vegetable mixture in the slow cooker to High heat. Add the cubed cream cheese and stir until completely melted and the sauce is smooth and creamy.
  7. Combine: Return the shredded chicken to the pot and stir well to coat everything thoroughly in the creamy Santa Fe sauce.
  8. Season and Garnish: Stir in the fresh lime juice. Taste and adjust salt and pepper if necessary. Garnish generously with fresh chopped coriander before serving.