• Trim the fat off your Chicken Breast or Thighs
• Chop up your Onion
• Drain and rinse your Black Beans
• Add all your ingredients aside from your Cream Cheese into your slow cooker starting with your chicken
• Mix everything together
• Put your lid on and let it cook on Low for 6-7 hours or High for 3-4 hours
Your chicken should reach 165F/73C
• Shred your chicken using 2 forks or a hand mixer
• Break up and add in your Cream Cheese
Optional and only if you want to give it some creaminess
• Let it cook for an additional 10-15 minutes

Stovetop Alternative

• In a large pot over medium heat, cook the Onion in a little oil until soft (about 5 minutes)
• Add the Minced Garlic and spices and stir for a minute
• Add the Broth, Enchilada Sauce, Diced Tomatoes, Black Beans, Corn, and Green Chiles
• Add the Chicken, bring to a boil, then lower the heat, cover, and simmer
• Cook until your Chicken reaches 165F/73C (20-30 minutes)
• Shred your Chicken
• Stir in the Cream Cheese and simmer 5-10 more minutes