Note: a slow cooker is recommended for extra juicy chicken, but to save time, you can also cook the stew in a large pot on the stove and keep it at a simmer until the chicken breasts are fully cooked, about 10-15 minutes, before taking them out to shred.

Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cayenne, cumin, and some salt over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.

After its finished cooking, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the stew and stir.

Mix a few tablespoons of stew liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

In a mixing bowl, combine the brussels sprouts, sweet potatoes, beets, and walnuts. Toss with the oil, thyme, rosemary, and a pinch of salt and pepper until evenly coated. Spread in an even layer on the sheet pan.

Roast for 20-25 minutes, until the vegetables are fork-tender. Let cool for 5 minutes, then toss with the balsamic vinaigrette and serve.

Meal Prep Tip: If making for multiple days, store the roasted vegetable mixture and vinaigrette separately, and dress just before serving. To reheat, warm on a sheet pan at 350°F (175°C) for 8-10 minutes, or microwave for 1-2 minutes.

Serve salsa with the tortilla chips.