Slow-Cooker Chicken Enchilada Dip

2  cups		chopped fresh tomatoes
1  cup		chopped onion
2		cloves garlics
1		fresh jalapeño pepper, stemmed
1  tablespoon		chili powder
2  teaspoons		ground cumin
1  teaspoon		salt
1  lb.		boneless, skinless chicken breast
8  ounces		reduced fat cream cheese
1  can		black beans, rinsed
15  ounces		Black Beans
1  cup		Sweet Yellow Corn
1  cup		shredded sharp Cheddar cheese
2  tablespoons		sliced scallions

Tip: For nutritional information on all the ingredients in Slow-Cooker Chicken Enchilada Dip just click on each ingredient name. Then adjust the serving size for any Slow-Cooker Chicken Enchilada Dip ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Combine tomatoes, onion, garlic, jalapeno, chili powder, cumin and salt in a blender. Puree until smooth. Pour the sauce into a 5- to 6-quart slow cooker. Nestle chicken into the sauce. Cover and cook on High for 3 hours or on Low for 6 hours. Remove the chicken and shred using two forks. Stir the chicken back into the sauce in the slow cooker. Add cream cheese, beans, corn and Cheddar. Stir to combine. Cover and cook on High until the cheese is melted and the sauce is hot, 10 to 15 minutes. Serve the dip topped with scallions and cilantro.
Make Ahead Tip: Cover and refrigerate for up to 1 day. Reheat before serving.

Equipment: 5- to 6-quart slow cooker
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.