Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (4 oz) can diced green chilies
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Place chicken breasts in the crockpot and add diced green chilies, white beans, chicken broth, cumin, chili powder, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and tender.
- Remove chicken and shred with two forks, then return to the crockpot.
- Add cream cheese and shredded cheese, stirring until melted and creamy.
- Garnish with chopped cilantro before serving.
Notes
- Adjust chili powder for more or less spice.
- Use shredded chicken for quicker prep.
- Best served with cornbread or tortilla chips.
- 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: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg