Ingredients:

  • 5 lbs Boneless, Skinless Chicken Breasts
  • 5 oz can Canned Diced Tomatoes (undrained, use fire-roasted variety)
  • 15 oz can Canned Black Beans (rinsed and thoroughly drained)
  • 1 cup Frozen Sweet Corn (do not thaw)
  • 4 oz can Canned Mild Green Chiles (undrained)
  • 1/2 cup finely diced Medium Onion
  • 3 cloves Garlic (minced)
  • 1 Tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 8 oz block Full-Fat Cream Cheese (cubed, softened to room temperature)
  • 1/4 cup Chopped Fresh Coriander (Cilantro)

Instructions:

  1. Prepare Vegetables: Rinse the black beans thoroughly until the water runs clear. Dice the onion and mince the garlic.
  2. Combine Spices: In a small bowl, mix the chili powder, cumin, oregano, salt, and pepper.
  3. Layer the Chicken: Place the whole, trimmed chicken breasts directly into the bottom of a 5-Quart or larger slow cooker insert.
  4. Add Seasoning: Sprinkle the spice blend evenly over the top of the chicken.
  5. Build the Sauce: Pour the can of diced tomatoes (undrained) and the can of green chiles (undrained) over the chicken. Do not stir.
  6. Add Remaining Vegetables: Scatter the rinsed black beans, corn, diced onion, and minced garlic over the top layer. Again, resist the urge to stir.
  7. Cook: Secure the lid. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours, until the chicken is fork-tender and shreds effortlessly.
  8. Shred: Once cooked, remove the chicken breasts from the slow cooker and place them on a cutting board. Shred using two forks (or an electric hand mixer). Leave the remaining sauce and vegetables in the slow cooker.
  9. Incorporate Creaminess: Cut the softened cream cheese into roughly 1-inch cubes and add them to the hot sauce mixture in the slow cooker. Stir until the cream cheese is completely melted and the sauce is smooth and creamy.
  10. Combine: Return the shredded chicken to the slow cooker. Stir well to coat the chicken thoroughly with the Santa Fe sauce.
  11. Rest and Serve: Cover the slow cooker and allow the mixture to rest on the Keep Warm setting for 10 minutes to allow the chicken to absorb the creamy sauce. Garnish with fresh coriander before serving over rice, in tacos, or on baked potatoes.