Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 3 cups low-sodium chicken broth
- 2 cans great northern beans
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup reduced-fat cream cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- Sliced jalapeños
- Sliced avocados
- A dollop of sour cream
- Chopped fresh cilantro
- Tortilla strips
- Grated Monterey Jack or Mexican cheese
Instructions
- Chop the onion and garlic, trim the chicken breasts.
- Layer onions and garlic in the slow cooker; add chicken on top.
- Pour in chicken broth and add drained beans.
- Sprinkle spices over the top and stir gently.
- Cook on low for about 3 hours.
- Shred chicken and return to the pot; mix in cream cheese until smooth.
- Serve with desired toppings like jalapeños and avocado.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg