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Creamy Slow Cooker Southwestern Shredded Chicken Recipe

Creamy Slow Cooker Southwestern Shredded Chicken

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6

Ingredients
  

  • 2 lbs Chicken breasts Boneless, skinless
  • 15 oz Black beans Rinsed and drained
  • 15 oz Sweet corn Drained
  • 14.5 oz Diced tomatoes with green chiles Do not drain
  • 8 oz Cream cheese Softened and cubed
  • 2 tbsp Taco seasoning Low sodium preferred
  • 1/4 cup Fresh cilantro Chopped, for garnish

Instructions
 

  • Place the chicken breasts in an even layer at the bottom of the slow cooker.
  • Sprinkle the taco seasoning evenly over the top of the chicken.
  • Pour the undrained diced tomatoes, drained corn, and rinsed black beans over the seasoned chicken.
  • Place the cubed cream cheese evenly on top of the mixture.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is tender and easily shreds.
  • Carefully remove the chicken breasts to a cutting board and shred them using two forks.
  • Whisk the remaining liquid and melted cream cheese in the slow cooker until a smooth sauce forms.
  • Return the shredded chicken to the slow cooker, stir to coat in the creamy sauce, and garnish with fresh cilantro before serving.