Ingredients
• 1 lb (450g) boneless chicken breasts or thighs
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans or pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 cup frozen corn kernels
• 1 cup low-sodium chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 8 oz cream cheese, cubed (or dairy-free alternative)
• Optional toppings: shredded cheese, green onions, sour cream, cilantro
Instructions
- In a skillet over medium heat, warm olive oil. Sauté onion, garlic, and bell pepper 5–6 minutes until soft.
- Transfer to a slow cooker. Add chicken, beans, tomatoes, corn, broth, chili powder, cumin, paprika, salt, and pepper. Stir well.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and flavors meld.
- Remove chicken and shred with two forks. Return to the pot.
- Stir in cream cheese, one cube at a time, until fully melted and creamy.
- Taste and adjust seasoning—add more spice, salt, or a splash of lime juice for brightness.
- Serve hot with your favorite toppings!
✨ Great with:
• Cornbread or tortilla chips
• A crisp green salad
• As a make-ahead freezer meal
💡 Make ahead: Store in the fridge up to 4 days or freeze (without toppings). Reheat gently on the stove.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 6 hrs (on low) , Total Time : 6 hrs 15 mins , Servings : 6 , Calories : 320 per serving , Net Carbs: 28g , Fats: 12g , Protein: 26g