Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 4 oz cream cheese, cubed
- Salt and pepper to taste
- Shredded cheddar cheese and chopped cilantro for topping
Instructions
- Place chicken breasts in the crockpot and season with salt and pepper.
- Add white beans, green chilies, chicken broth, cumin, garlic powder, onion powder, and smoked paprika.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks directly in the crockpot.
- Add cream cheese and stir until melted and creamy.
- Serve hot topped with shredded cheese and fresh cilantro.
Notes
- You can substitute shredded rotisserie chicken for fresh chicken to save time.
- For a spicier version, add a pinch of cayenne pepper.
- 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: 880mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg