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!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:360 mins

Total Time:370 mins

Servings: 4

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)

Directions

Step 1

Spray the inside of the crock pot with non-stick cooking spray or use a crock pot liner for easy cleanup.

Step 2

Rinse and drain the canned black beans and canned corn if using. Set aside.

Step 3

Place the chicken breasts at the bottom of the crock pot. Season with taco seasoning, garlic powder, onion powder, salt, and black pepper.

Step 4

Add the black beans, corn, and diced tomatoes with green chilies, ensuring an even layer over the chicken.

Step 5

Pour the low-sodium chicken broth over the top.

Step 6

Cover the crock pot with a lid and cook on low for 5 hours.

Step 7

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.

Step 8

Once the cream cheese is fully incorporated, shred the chicken directly in the pot using two forks. Mix well to combine all the ingredients.

Step 9

Sprinkle the shredded cheddar cheese evenly over the top, cover, and let it cook for another 10 minutes, or until the cheese is melted.

Step 10

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

Serving size	(1813.8g)

Amount per serving	% Daily Value*
Calories	2357.0

Total Fat 59.6g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat g
Cholesterol 652.5mg	0%
Sodium 8731.4mg	0%
Total Carbohydrate 129.9g	0%
Dietary Fiber 32.6g	0%
Total Sugars 17.6g
Protein 290.8g	0%

Vitamin D 0IU	0%
Calcium 1207.8mg	0%
Iron 14.0mg	0%
Potassium 1857.0mg	0%

*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.

Source of Calories

Fat: 24.2%

Protein: 52.4%

Carbs: 23.4%