Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 small onion, diced
- 4 oz cream cheese, softened
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Shredded cheese for topping
Instructions
- Place chicken breasts in the slow cooker and add beans, green chilies, onion, cumin, garlic powder, paprika, salt, and pepper.
- Pour chicken broth over the ingredients and cover.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the crockpot.
- Add softened cream cheese and stir until melted and creamy.
- Serve hot, garnished with cilantro and shredded cheese.
Notes
- For a spicier version, add more green chilies or a dash of cayenne pepper.
- Freeze leftovers in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Kid-Friendly, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg