Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (4 oz) can diced green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 8 oz cream cheese, softened
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh cilantro and shredded cheese for topping (optional)
Instructions
- Start by dicing the onion and mincing the garlic. Prepare the chicken breasts if shredding after cooking.
- Place the chicken breasts at the bottom of the slow cooker. Add diced onion, garlic, green chilies, white beans, cumin, chili powder, paprika, salt, and pepper. Pour in chicken broth, covering ingredients slightly.
- Set the crockpot to low and cook for 6-8 hours or high for 3-4 hours until chicken is tender and flavors meld.
- Remove the chicken, shred with two forks, and return to the crockpot. Add softened cream cheese and stir until fully melted and creamy.
- Taste and adjust seasonings, then serve hot garnished with cilantro and shredded cheese if desired. Optional toppings include sliced avocados or sour cream.
Notes
- Use freshly softened cream cheese for a richer, creamier texture.
- Shred the chicken after cooking to maximize flavor absorption.
- Adjust spice level with extra chili powder or green chilies according to taste.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup & Stew
- Method: Slow Cooker
- Cuisine: American
- Diet: Kid-Friendly, Fall Dinner
Nutrition
- Serving Size: 1 bowl
- Calories: 340 kcal Kcal
- Sugar: 4g
- Sodium: 1020mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 105mg