Low Fat Crock Pot Mexican Cheesy Chicken with Black Beans
Transform your dinner routine with this **Low Fat Crock Pot Mexican Cheesy Chicken with Black Beans**, a flavorful, fuss-free recipe perfect for busy weeknights. Packed with tender chicken breasts, protein-rich black beans, sweet corn, and zesty diced tomatoes with green chilies, this dish strikes the perfect balance of hearty and healthy. The creamy, cheesy sauce made with low-fat cream cheese and shredded cheddar melts beautifully into the slow-simmered flavors, enhanced by a medley of taco seasoning and warm spices. This one-pot wonder comes together effortlessly in the crock pot, requiring just 10 minutes of prep before simmering to perfection. Serve it with tortilla chips, rice, or a fresh green salad for a satisfying Mexican-inspired meal that’s light on calories but big on taste. Perfect for meal-prep, comforting family dinners, or your next Taco Tuesday!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 15 oz Black beans, canned
- 10 oz Diced tomatoes with green chilies, canned
- 1 cup Corn kernels, canned or frozen
- 4 oz Low-fat cream cheese
- 1 cup Low-fat shredded cheddar cheese
- 1 cup Chicken broth, low sodium
- 2 tbsp Taco seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh cilantro (optional for garnish)
Instructions
Spray the inside of the crock pot with non-stick cooking spray or use a crock pot liner for easy cleanup.
Rinse and drain the canned black beans and canned corn if using. Set aside.
Place the chicken breasts at the bottom of the crock pot. Season with taco seasoning, garlic powder, onion powder, salt, and black pepper.
Add the black beans, corn, and diced tomatoes with green chilies, ensuring an even layer over the chicken.
Pour the low-sodium chicken broth over the top.
Cover the crock pot with a lid and cook on low for 5 hours.
After 5 hours, remove the lid and add the low-fat cream cheese. Stir gently to combine, allowing the heat of the crock pot to melt the cream cheese. Cook for an additional hour on low.
Once the cream cheese is fully incorporated, shred the chicken directly in the pot using two forks. Mix well to combine all the ingredients.
Sprinkle the shredded cheddar cheese evenly over the top, cover, and let it cook for another 10 minutes, or until the cheese is melted.
Serve warm, garnished with chopped fresh cilantro if desired. Pair with tortilla chips, brown rice, or a green salad for a complete meal.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 8731 mg | 380% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 17.6 g | ||
| Protein | 290.8 g | 582% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1208 mg | 93% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1857 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
