Ingredients:

  • 2 lbs Boneless, Skinless Chicken Breasts, trimmed of excess fat
  • 1 medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 cup Low-Sodium Chicken Broth
  • 1 Tbsp Mild Chilli Powder
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 (10 oz) can Canned Diced Tomatoes (undrained)
  • 1 (15 oz) can Canned Black Beans, rinsed and thoroughly drained
  • 1 cup Frozen Sweetcorn, do not thaw
  • 8 oz Full-Fat Cream Cheese block, cut into 1-inch cubes
  • 1/4 cup Fresh Coriander (Cilantro), chopped (optional, for garnishing)

Instructions:

  1. Prepare the Spices: In a small bowl, combine the chilli powder, cumin, oregano, salt, and pepper. Whisk them together to create a uniform spice blend.
  2. Load the Base: Place the diced onion and minced garlic in the bottom of the slow cooker insert.
  3. Place the Chicken: Arrange the chicken breasts evenly over the onion and garlic layer.
  4. Season and Hydrate: Pour the chicken broth over the chicken. Sprinkle the prepared spice blend evenly over the chicken breasts.
  5. Add Tomatoes: Pour the canned diced tomatoes (undrained) into the pot. Do not stir.
  6. Cook: Secure the lid. Cook on the LOW setting for 6–8 hours or on the HIGH setting for 3–4 hours, until the chicken is fork-tender and pulls apart easily.
  7. Shred the Chicken: Carefully remove the cooked chicken breasts and place them on a cutting board. Using two forks (or a hand mixer), shred the chicken completely.
  8. Thicken the Sauce: Add the cubed cream cheese to the liquid remaining in the slow cooker. Stir gently until the cream cheese has melted completely and the sauce is smooth and creamy.
  9. Finish the Filling: Stir in the rinsed black beans, the frozen sweetcorn, and the shredded chicken.
  10. Hold and Serve: Cook on LOW for another 15–20 minutes, or until the beans and corn are heated through. Taste the mixture and adjust salt and pepper if necessary before serving.