Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 1 can (15 oz/425 g) white beans, drained and rinsed
  • 1 can (15 oz/425 g) corn, drained
  • 1 medium onion, diced (about 1 cup/150 g)
  • 2 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 tsp (5 g) ground cumin
  • 1 tsp (5 g) chili powder
  • ½ tsp (3 g) paprika
  • Salt and pepper to taste
  • ¼ cup (15 g) fresh cilantro, chopped (optional)
  • 1 lime, cut into wedges (optional)
  • 1 cup (100 g) shredded Monterey Jack cheese (optional)
  • ½ cup (120 ml) sour cream (optional)

Instructions:

  1. Dice onion, mince garlic, and drain beans and corn.
  2. Lay the chicken breasts at the bottom of the slow cooker.
  3. Top chicken with beans, corn, onion, garlic, chicken broth, cream, cumin, chili powder, paprika, salt, and pepper.
  4. Gently mix all ingredients to ensure even distribution.
  5. Cover and cook on low for 4-6 hours or high for 2-3 hours.
  6. Once cooked, remove chicken; shred using two forks and return to the slow cooker.
  7. Taste and adjust seasoning if necessary.
  8. Ladle into bowls and garnish with toppings as desired.