Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 2 (15 oz) cans of cannellini or white beans, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz cream cheese, cubed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped cilantro, sliced jalapenos, sour cream
Instructions
- Place chicken breasts in the crockpot and pour in chicken broth.
- Add chopped onion, garlic, cumin, chili powder, paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken, shred with two forks, and return to the crockpot.
- Add cream cheese and stir until melted and well combined.
- Serve hot with your favorite toppings and enjoy!
Notes
- Make sure to stir well after adding cream cheese for a smooth, creamy texture.
- You can substitute shredded cooked chicken for raw chicken breasts if preferred.
- Best served with warm tortillas or crusty bread.
- 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: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg