Ingredients:

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (10 oz) can drained fire-roasted diced tomatoes
  • 1 (15 oz) can rinsed and thoroughly drained black beans
  • 1 (15 oz) can drained sweet corn
  • 1/2 cup low sodium chicken broth
  • 2 tsp chili powder
  • 5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 8 oz softened full-fat cream cheese, cubed
  • 2 tbsp freshly squeezed lime juice
  • 1/4 cup roughly chopped fresh cilantro, plus extra for garnish

Instructions:

  1. Prepare the Base: In the slow cooker insert (5 to 7-quart capacity), combine the drained diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to mix the spices into the liquid base.
  2. Add the Protein: Place the chicken breasts/thighs directly on top of the vegetable mixture. Ensure they are submerged as much as possible, flipping them once to coat both sides in the spice mixture.
  3. Start the Cook: Secure the lid. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The chicken is done when it shreds easily with a fork.
  4. Shred the Chicken: Carefully remove the cooked chicken from the pot onto a cutting board or large bowl. Use two forks (or a handheld electric mixer) to shred the chicken quickly.
  5. Incorporate Creaminess: Return the shredded chicken to the slow cooker. Add the cubed, softened cream cheese. Stir gently until the cream cheese has fully melted and the sauce is thick, creamy, and evenly distributed (about 5-10 minutes).
  6. Add Brightness: Stir in the fresh lime juice and chopped cilantro. Taste the mixture and adjust seasoning (add more salt, pepper, or lime juice as needed).
  7. Serve: Turn the slow cooker off or set it to the Keep Warm setting. Allow the mixture to rest for 5 minutes before serving over rice, in burritos, or atop a salad.