Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 (4 oz) block cream cheese, softened
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro and shredded cheese for topping
Instructions
- Place chicken breasts in the crockpot and add chopped onion, garlic, cumin, chili powder, salt, and pepper.
- Pour chicken broth over the ingredients and cover. Cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken, shred it with two forks, and return to the crockpot.
- Add cream cheese, white beans, and corn to the crockpot. Stir until cream cheese melts and all ingredients are combined.
- Cook on low for an additional 30 minutes to allow flavors to meld.
- Serve hot, topped with shredded cheese and fresh cilantro.
Notes
- For more spice, add a pinch of cayenne pepper.
- Use fresh cilantro for a burst of flavor.
- Great served with crusty bread or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Kid-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg