Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream

Instructions:

  1. Dice the onion and mince the garlic. Drain and rinse the white beans.
  2. Place chicken breasts on the bottom of the slow cooker. Add beans, green chiles, onion, garlic, cumin, oregano, cayenne, salt, and black pepper on top.
  3. Pour in the chicken broth, ensuring the chicken is covered.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. Once cooked, remove the chicken and shred it with two forks. Return to the pot.
  6. Stir in heavy cream, mix thoroughly, and allow to heat for an additional 15-30 minutes on low.
  7. Ladle into bowls and garnish with cilantro, cheese, sour cream, and jalapeños as desired.