Layer chicken breasts, diced onion, minced garlic, green chilies, cumin, cayenne pepper, and low-sodium chicken broth in the crockpot. Do not add beans or dairy yet.
1.5 lbs chicken breasts or thighs, 1 medium onion, 3 cloves garlic, 4 oz green chilies, 1 tbsp cumin, 0.5 tsp cayenne pepper, 3 cups low-sodium chicken broth
Cook on low for 4 to 6 hours or on high for 2 to 3 hours until chicken reaches 165°F and shreds easily with a fork. Check doneness at minimum time to avoid overcooking.
1.5 lbs chicken breasts or thighs
Remove chicken from crockpot and shred it with two forks into bite-size pieces. Return shredded chicken to crockpot and stir to distribute evenly.
1.5 lbs chicken breasts or thighs
Drain and add white beans and cream cheese to crockpot. Cook on low for 15 minutes, stirring halfway through to melt cream cheese smoothly.
2 cans white beans, 8 oz cream cheese
Taste and adjust seasoning with salt, lime juice, or extra cumin as needed. Garnish with fresh cilantro and serve hot with preferred toppings.
1 tbsp cumin, to taste fresh cilantro
