Description
A comforting Mexican-inspired chicken dish that brings warmth and flavor, perfect for family dinners.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (1-oz) package taco seasoning
- 2 (10-oz) cans red enchilada sauce
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn, drained
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (15-oz) can diced tomatoes, undrained
- 2½ cups low-sodium chicken broth
- ½ cup shredded cheddar cheese
- â…“ cup heavy cream
- Salt and pepper to taste
Instructions
- Place the boneless, skinless chicken breasts in the slow cooker.
- Sprinkle the taco seasoning evenly over the chicken.
- Add the diced tomatoes, undrained Rotel diced tomatoes, enchilada sauce, black beans, corn, and chicken broth.
- Cover the slow cooker and set it to LOW heat. Cook for 4 to 6 hours or until the chicken becomes tender.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return it to the slow cooker and stir well to combine.
- Add shredded cheddar cheese and heavy cream, stirring until the cheese melts into the mixture.
- Season with salt and pepper to taste before serving.
Notes
Serve with garnishes such as fresh cilantro or diced avocado for added flavor.
