Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans (like cannellini or great northern), drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup cream cheese (optional, for creaminess)
- Fresh cilantro, for garnish
- Shredded cheese and sour cream, for serving (optional)
Instructions
- Start by placing the chicken breasts at the bottom of your slow cooker.
- Add the diced onion, garlic, and drained beans over the chicken.
- Pour in the diced tomatoes and chicken broth.
- Sprinkle the cumin, chili powder, salt, and pepper on top.
- If using, add the cream cheese, cutting it into chunks for easier melting.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, shred the chicken directly in the pot using two forks.
- Stir everything together until well combined and creamy.
- Garnish with fresh cilantro before serving.
- Prep Time: 15
- Cook Time: 360