2 -14 oz. cansdiced tomatoes,with roasted garlic & herb
215 oz. cansred kidney beans,drained
15 oz.cancorn kernels,drained
Heat olive oil in a skillet over medium-high heat. Add the diced onion and cook until softened and lightly browned, about 5 minutes.
Put the chicken breasts in the bottom of a slow cooker. Add the cooked onion, chicken breasts, garlic, chili powder, cayenne, salt, pepper, chicken broth, diced tomatoes, kidney beans, and corn. Cook on high for 3-4 hours or low for 6-8 hours.
Remove the chicken from the slow cooker and shred. Cut the cream cheese into pieces then add to the slow cooker. Return the chicken to the slow cooker and stir to combine.
Cook the rice as you normally would. Serve over rice.
Nutrition:Calories: 671 | Total Fat 21.1g | Saturated Fat 8.3g | Cholesterol 146mg | Sodium 1007mg | Total Carbohydrate 70.7g | Dietary Fiber 4.7g | Total Sugars 6.8g | Protein 49.9g | Calcium 84mg | Iron 6mg | Potassium 659mg