Ingredients:

1 pound	boneless skinless chicken breast or thighs
2 cloves	garlic minced
1 cup	swanson® organic free-ranch chicken stock or broth
2 cans	(14.75 ounces each) cream style corn
1 can	(14.75 ounces) fire-roasted corn or regular canned corn or Mexicorn (this is what is pictured in the photos -- has the added red & green pepper)
1 can	(15.5 ounces) black beans drained and rinsed
1 can	(4 ounces) fire-roasted diced green chiles
2 teaspoons	chipotle chili powder regular chili powder also works
1/2 teaspoon	paprika
1	and 1/4 teaspoon ground cumin
2 cups	colby or monterey jack cheese freshly grated; not from a bag
2 cups	half and half or heavy cream
	salt and pepper to taste
	optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado

Directions:

Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.

Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.

Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot.

Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.

Remove the chicken and shred. While shredding the chicken add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.

Return the shredded chicken and mix. Season to taste with salt and pepper.

Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado.

Source: chelseasmessyapron.com

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