Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.
Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot.
Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
Remove the chicken and shred. While shredding the chicken add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.
Return the shredded chicken and mix. Season to taste with salt and pepper.
Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (461g)|
|Recipe Makes: 1|
|Calories from Fat: 52 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 263.1mg||81 %|
|Sodium 369.9mg||13 %|
|Potassium 1205.3mg||32 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.1g|
|Protein 105.3g||150 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 511
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