Ingredients
• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can white or yellow corn, drained (or 1½ cups frozen)
• 1 (15 oz) can black beans, rinsed
• 1 small red bell pepper, diced
• ½ cup diced red onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp dried oregano
• 1 chipotle in adobo, finely chopped (or ½ tsp powder for mild heat)
• 2 cups low-sodium chicken broth
• ½ cup heavy cream (or full-fat coconut milk for dairy-free)
• Salt & black pepper to taste
Toppings (optional):
• Crumbled queso fresco or shredded Monterey Jack
• Fresh cilantro, avocado slices, lime wedges, crispy tortilla strips
Instructions
- Place chicken, tomatoes, corn, beans, bell pepper, onion, garlic, spices, chipotle, and broth into slow cooker. Stir gently.
- Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken shreds easily.
- Remove chicken; shred with forks, then return to pot. Stir in cream. Season with salt and pepper.
- Let simmer uncovered 10 mins to slightly thicken.
- Ladle into bowls. Top with cheese, cilantro, avocado, and a squeeze of lime.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 6 hrs (LOW), Total Time: 6 hrs 15 mins, Servings: 6
Calories: 290, Net Carbs: 24g, Fats: 10g, Protein: 24g
(For low-carb: omit beans & corn (or use ½ cup), add zucchini + extra chicken—net carbs drop to ~9g/serving)