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  • 1 pound boneless skinless chicken breast
  • 1 can Bush’s black beans, drained and rinsed
  • 1.5 packets gluten free taco seasoning
  • 1 can mild Rotel tomatoes and chilies
  • 8 ounces 1/3 less fat cream cheese
  • 1 cup shredded cheddar
  • 12 ounces chicken bone broth
  • 1/2 cup diced onion

Slow Cooker Directions:

  1. Place chicken, broth, taco seasoning, Rotel tomatoes, and black beans in slow cooker and set to high for 4 hours.
  2. After 4 hours, shred chicken with two forks and add cream cheese and cheddar.
  3. Cook on low for 30 minutes and serve!

Stovetop Directions:

  1. Saute chicken and onion in deep skillet with spray oil of your choice.
  2. Shred chicken with two forks.
  3. Add bone broth and taco seasoning and stir to combine.
  4. Add Rotel and black beans and let simmer for 30 minutes.
  5. Stir in cream cheese and cheddar and let simmer for 15-30 minutes or until cheese is melted.
  6. Serve with tortilla chips, sour cream, and diced jalapeños!

Serves 4. Macros per 1 serving: Calories 394, Carbs 8.4g, Fat 21.6g, Protein 39.5g, Fiber 0.9g

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