Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 2 (15-ounce/425g) cans cannellini beans, rinsed and drained
  • 1 (15-ounce/425g) can great northern beans, rinsed and drained
  • 1 (15-ounce/425g) can whole kernel corn, drained (or 1 ½ cups/215g frozen corn)
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 2 cloves garlic, minced
  • 1 (4-ounce/113g) can diced green chiles, undrained
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 4 ounces (113g) cream cheese, softened (or ½ cup/120ml sour cream)

Instructions:

  1. Place chicken breasts in the slow cooker.
  2. Add the rinsed and drained cannellini beans, great northern beans, corn, chopped onion, minced garlic, and diced green chiles to the slow cooker.
  3. Sprinkle with cumin, oregano, chili powder, salt, and pepper. Pour in the chicken broth.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds.
  5. Remove chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  6. If using cream cheese, stir it in until melted and smooth. (Or stir in sour cream right before serving).
  7. Ladle into bowls and garnish with desired toppings, such as shredded cheese, cilantro, sour cream, avocado, and tortilla chips.