Ingredients:

  • 4 large (approx. 2 lbs) Boneless, Skinless Chicken Breasts
  • 1 medium Yellow Onion, finely diced
  • 1 (15-oz) can Black Beans, rinsed and thoroughly drained
  • 1 cup Sweet Corn (frozen or canned), drained well
  • 1 (14.5-oz) can Diced Tomatoes, undrained
  • 1/2 cup low sodium Chicken Stock
  • 1 tablespoon Chili Powder
  • 1 teaspoon ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 2 tablespoons fresh Lime Juice
  • 1/2 cup fresh Coriander (Cilantro), roughly chopped
  • Optional: 4 oz block Cream Cheese, cubed

Instructions:

  1. Prep Vegetables: Finely dice the yellow onion. Rinse and thoroughly drain the black beans and corn (if using canned).
  2. Seasoning Base: In a small bowl, whisk together the chili powder, cumin, oregano, garlic powder, smoked paprika, salt, and pepper.
  3. Layer the Crock Pot: Place the chicken breasts evenly in the base of the slow cooker. Pour the 1/2 cup of chicken stock over the chicken.
  4. Add Ingredients: Sprinkle the dry seasoning mix evenly over the chicken. Add the diced onion, drained black beans, corn, and the can of diced tomatoes (including the liquid). Do not stir.
  5. Cook: Secure the lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The chicken is done when it is fork-tender.
  6. Remove and Shred: Carefully remove the chicken breasts from the slow cooker using tongs and place them on a cutting board. Using two forks, shred the chicken until finely pulled.
  7. Return the shredded chicken to the slow cooker with the vegetable mixture.
  8. Stir and Thicken (Optional): If you are using cream cheese for a creamier texture, stir in the cubed cream cheese now until it melts completely into the hot sauce.
  9. The Flavour Lift: Stir in the fresh lime juice and the chopped coriander. Taste the mixture and adjust seasoning (add a pinch more salt or cumin if needed).
  10. Rest and Serve: Allow the mixture to rest, covered, for 5–10 minutes before serving to let the fresh flavours meld.