Ingredients
1.5 lbs boneless, skinless chicken breasts
1 can (15 oz) white beans, drained and rinsed
1 can (4 oz) green chiles, undrained
1 cup frozen corn kernels
1 small onion, chopped
3 cloves garlic, minced
2 cups chicken broth
1 cup cream cheese
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 bay leaf
Juice of 1 lime
Fresh cilantro for garnish
Instructions
Place chicken breasts in the bottom of a 6-quart slow cooker.
Add chopped onion, garlic, chicken broth, green chiles, and bay leaf on top of the chicken.
Sprinkle with cumin, chili powder, and paprika.
Cover and cook on LOW for 4 hours or HIGH for 2 hours.
Remove chicken, shred it using two forks, and return it to the slow cooker.
Stir in white beans, corn, and cream cheese until fully melted and combined.
Simmer on HIGH for 15 minutes, then discard the bay leaf.
Serve garnished with cilantro and additional lime juice.
Notes
Use coconut oil instead of butter in the original recipe if mentioned.
For gluten-free, ensure all canned ingredients are labeled gluten-free.
Leftovers can be refrigerated for up to 5 days or frozen for 3 months.
Optional garnishes: avocado, shredded cheese, or green onions.
- Prep Time: 15
- Cook Time: 240
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American Southwest
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 110mg