14.5ouncecan Hunt's petite diced tomatoesundrained
14.5ouncecan Hunt's fire roasted diced tomatoesundrained
2-15ouncecans BUSH'S black beans in mild chili sauceundrained
1 1/2cupsreduced-sodium chicken broth
1teaspoonancho chili powder**
2 1/2poundsboneless skinless chicken breasts
8ouncescream cheese****at room temperature
Add the enchilada sauce, tomatoes, beans, corn, chicken broth, garlic, chili powder, cumin, paprika, oregano, and pepper to a large slow cooker. I use a 6 quart.
Stir to combine.
Add the chicken breast, and nestle it into the tomato mixture.
Cover, and cook on LOW for 6-7 hours.
Carefully shred chicken using two forks.
Add cream cheese, and stir in to combine. You may find that you need to let it sit, covered, for a few minutes to let it begin to melt.
*You'll want to use chicken breasts, not chicken breast halves. **This will give you a mild chili. If you like things spicier, increase this amount. ***Regular or smoked paprika will work. ****Full-fat or 1/3-less fat cream cheese ok. I don't recommend fat-free cream cheese in this recipe. *****Nutrition values are estimates.