1 lb. Chicken Breast 1 White Onion Diced 2 Cans of White Northern Beans 1 Can of Whole Kernel Corn 1 10 oz. Can of Rotel 1 tsp. Garlic Powder 1 tsp. Salt 1 tsp. Black Pepper 1 tsp. Cumin 1 tsp. Chili Powder ½ tsp. Cayenne Pepper 1 - 32 oz. Container of Chicken Broth 1 8 oz. Block of Cream Cheese ¼ Cup Half & Half or Heavy Cream Topping Ideas: Cheese, Avocado, Fresh Cilantro, Sour Cream, Salsa, & Tortilla Chips
Instructions
- In a Bowl combine Salt, Pepper, Cumin, Chili Powder, Cayenne Pepper, Garlic Powder & Stir
- Place Chicken Breasts into the Bottom of your Slow Cooker
- Sprinkle Seasonings over the Chicken
- Top with Onion, Beans, Corn, & Rotel
- Add the entire container of Chicken Broth to the Slow Cooker
- Cover and Cook on low for 6-8 hours (Until Chicken is Fork Tender)
- Remove Chicken and shred with forks
- Return Chicken to Slow Cooker
- Add in Cream Cheese and Half & Half
- Cook another 15 minutes on High and Serve with your favorite toppings!
This article and recipe adapted from this site