Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) chopped green chilies
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro and shredded cheese for topping
Instructions
- Place chicken breasts in the crockpot and add onion, garlic, green chilies, beans, spices, and chicken broth.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Shred the cooked chicken with two forks directly in the slow cooker.
- Add cream cheese to the crockpot and stir until melted and well incorporated.
- Serve hot, topped with shredded cheese and fresh cilantro.
Notes
- You can substitute other beans or add corn for more flavor.
- Make sure the cream cheese is softened for easier mixing.
- This dish reheats well for leftovers.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Kid-friendly, comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 1020mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg