2-15ouncecans black beans in mild chili sauceundrained
15ouncescan corndrained
1 ½cupsreduced-sodium chicken broth
4clovesgarlicminced
1teaspoonancho chili powder
1/2teaspoonground cumin
1/2teaspoonsmoked paprika
1/4teaspoondried oregano
1/4teaspoonpepper
2 ½poundsboneless skinless chicken breasts
8ouncescream cheeseat room temperature
Instructions
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.
Notes
You'll want to use chicken breasts, not chicken breast halves.
This will give you a mild chili. If you like things spicier, increase the amount of chili powder.
Regular paprika will also work.
Full-fat or 1/3-less fat cream cheese ok. I don't recommend fat-free cream cheese in this recipe.