Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts
  • 2 cups chicken broth
  • 1 cup salsa verde
  • 15 oz canned navy beans (drained and rinsed)
  • 2 teaspoons cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 4 oz whipped cream cheese

Instruction

  • Add all ingredients except for cream cheese
  • Cover and cook on low for 6-8 hours or high for 3-4
  • After cooking, remove chicken and shred
  • Temper cream cheese with a little of the hot broth in a separate bowl until smooth, then add back the chicken and cream cheese mixture to slow cooker.
  • Use a whisk to stir well.  This will require a fair amount of stirring to fully combine cream cheese.  If it still seems separated, you are not done stirring.
  • Serve topped with cheese, fresh cilantro, sour cream or as desired.