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1. Place the chicken in the bottom of the slow cooker in an even layer.
1.5 lb boneless skinless chicken breast
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2. In a bowl, whisk together the mild tomato salsa, chicken broth, ground cumin, mild chili powder, garlic powder, salt, and black pepper, then pour the mixture over the chicken, turning the pieces so they are coated.
1.5 cup mild tomato salsa,
0.2 cup chicken broth,
1 tsp ground cumin,
1 tsp mild chili powder,
0.5 tsp garlic powder,
0.8 tsp salt,
0.2 tsp black pepper
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3. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is very tender and cooked through.
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4. Transfer the cooked chicken to a large bowl, leaving the sauce in the slow cooker, and shred the chicken with two forks into bite-size strands.
1.5 lb boneless skinless chicken breast
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5. Add the shredded chicken back into the slow cooker, add the drained black beans, and stir to fully combine in the warm sauce.
2 can canned black beans, drained and rinsed
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6. Add the cream cheese to the slow cooker and stir until it melts into the mixture and the sauce looks creamy, then sprinkle in the shredded mild cheddar cheese and shredded Monterey Jack cheese and stir until everything is evenly coated and gooey.
0.5 cup cream cheese, softened,
2 cup shredded mild cheddar cheese,
1 cup shredded Monterey Jack cheese
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7. If using, stir in the chopped cilantro and lime juice, then taste and adjust the seasoning with a little extra salt or pepper if needed; let the mixture cook on low for another 5 to 10 minutes to thicken slightly.
0.8 tsp salt,
0.2 tsp black pepper,
0.2 cup fresh cilantro, chopped (optional),
1 tbsp lime juice (optional)
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8. Turn off the slow cooker; use the cheesy bean and chicken mixture immediately to fill quesadillas or wraps, or cool it to room temperature and refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.
