Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium yellow onion, diced
  • 1 bell pepper, diced
  • 1 can (10 oz) Rotel (diced tomatoes and green chilies), undrained
  • 3 cups low-sodium chicken broth
  • 1 packet (30g) taco seasoning
  • 1 tsp garlic powder
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup sour cream

Instructions:

  1. Place the diced onion, bell pepper, and chicken thighs at the bottom of the Crockpot.
  2. Pour in the chicken broth, undrained Rotel, black beans, corn, taco seasoning, and garlic powder.
  3. Stir gently to ensure the seasoning is distributed.
  4. Cover and cook on Low for 6 hours until the chicken is tender and pulls apart easily.
  5. Remove the chicken to a plate and shred it using two forks.
  6. Return the shredded chicken to the pot.
  7. Stir in the cubed cream cheese and sour cream.
  8. Continue stirring over the 'Warm' setting until the cheese is completely melted and the broth is velvety.