- 1 can (10 ounces) red enchilada sauce*
- 1 can (14.5 ounces) petite diced tomatoes with green chilis**
- 1 can (15 ounces) chili beans in mild chili sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 and 1/2 pounds (2-3 large breasts) boneless skinless chicken breasts
- 2 cups chicken stock (or chicken broth)
- 1 package (8 ounces) cream cheese, softened
- 1/2 teaspoon ground cumin
- 3/4 teaspoon paprika
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 and 1/2 tablespoon chili powder
Optional Additions: sour cream, freshly grated cheddar cheese, avocado, fresh cilantro, freshly squeezed lime juice
- In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
- I like to cut each chicken breasts into 2-3 pieces after removing the fat only if I’m cooking this on high (cooks faster/more evenly in my crockpot).
- Add in the chicken stock and all of the seasonings. Stir well.
- Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)
- Remove the chicken from the crockpot and shred in another bowl using two forks.
- Meanwhile, cube the cream cheese into small cubes and put them in the crockpot. Stir well and cover. Change temperature to high.
- Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is melted. Stir.
- Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!
*I’ve used Rosarita brand, Old El Paso, and Great Value brand (medium and mild, medium preferred for us, but use what you like best) **You can use just plain diced tomatoes if desired, it still tastes great!