Ingredients

Scale

1½ lbs boneless skinless chicken thighs
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup salsa
1 (15 oz) can black beans, drained
1 cup frozen corn, thawed
1 packet taco seasoning (3–4 tsp)
1 jalapeño, finely chopped
1 tbsp olive oil
Optional: ½ tsp ground cumin or chili powder for extra warmth

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Instructions

1. Heat olive oil in a skillet, sauté jalapeño and taco seasoning for 1 minute
2. Add chicken thighs and cook 2–3 minutes per side until browned
3. Transfer everything to the slow cooker
4. Cool slightly, then shred chicken using two forks
5. Layer black beans and corn at the bottom
6. Top with shredded chicken
7. Add cream cheese, cheddar, and Monterey Jack cheeses
8. Cover with salsa
9. Cook on low for 2 hours (high for 1 hour) until cheeses melt into a smooth dip

Notes

Swap chicken for cooked turkey or chickpeas for a vegetarian version
Dairy-free? Use vegan cheese alternatives
Add toppings like cilantro, avocados, or tortilla chips before serving
Prep ahead: Assemble 4 hours ahead and refrigerate, cook just before serving
Cheeses can be combined in a bowl beforehand to simplify crockpot steps

Author: Mark
Prep Time: 15
Cook Time: 120
Category: Cozy Chicken
Method: Slow Cooking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 8g
Sodium: 450mg
Fat: 20g
Saturated Fat: 10g
Carbohydrates: 18g
Fiber: 3g
Protein: 18g
Cholesterol: 80mg