Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup shredded cheddar cheese
- 8 oz cream cheese, cubed
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken breasts in the crockpot and pour chicken broth over them.
- Add white beans, diced green chilies, cumin, chili powder, garlic powder, salt, and pepper.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through and tender.
- Remove chicken, shred with forks, and return to the crockpot.
- Add cubed cream cheese and shredded cheddar cheese. Cover and cook for an additional 15-20 minutes until cheese melts and chili thickens.
- Stir well, garnish with cilantro, and serve hot.
Notes
- You can substitute canned diced tomatoes for green chilies for a different flavor.
- For added spice, include a diced jalapeño with the ingredients.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Kid-Friendly, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 360 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 110mg