Servings: 10

Weight Watcher Smart Points: 9

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 12-ounce bottle of beer (I used Corona; use your favorite or substitute low-sodium chicken broth)
  • 1 15.5-ounce can black beans, rinsed and drained
  • 1 15.5-ounce can pinto beans, rinsed and drained
  • 1 habanero chili pepper, seeds and veins removed and minced (see note)
  • 2 teaspoons chili powder
  • 1 slightly-rounded cup frozen corn (could substitute canned or fresh when in season)
  • 4 garlic cloves, minced
  • Optional garnishes: additional cheese; cilantro; lime wedges; chopped avocado or guacamole; sour cream or Greek yogurt
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1 cup Sargento Cheddar Jack or Mexican 4 Cheese (for extra heat, try Pepper Jack)
  • 1 small onion to medium, chopped (red or yellow)
  • 1 16-ounce jar mango salsa (see note)
  • 2 pounds boneless, skinless chicken breasts
  • 1 pound sweet potato, chopped (about two medium or one very large potato; I keep skin on)


  1. Place all the ingredients except the corn and the cheese in the slow cooker.Cook on high for 3-4 hours or on low for 6-8 hours.Remove the chicken to a plate
  2. With two forks, shred the chicken into bite-size pieces and return to the slow cooker
  3. At the same time, add the corn, cheese, and salt.Cook for 10 minutes more or until the corn is heated and the cheese is melted.Ladle into warm bowls and garnish, as desired.

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