Recipe from November 2021 : Yields 6 Servings
1 1/2 lbs. chicken breast
2 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 1/2 c. chicken stock
1 – 4.5oz can chopped green chiles
2 c. corn (white is preferred)
2 – 15.5oz cans white cannellini beans, drained
2 c. chopped onions
3 tbsp. butter
1 c. half & half cream (light cream)
4oz. cream cheese
1/2 c. sour cream
1/2 c. chopped cilantro, if desired
1 1/2 c. shredded pepper-jack cheese
Place chicken breasts in the slow cooker.
Add the chili powder, cumin, garlic powder, chicken broth, green chiles, corn, beans, and onions.
Cook on low for 7 hours.
An hour before serving, heat the butter, half and half, cream cheese, and sour cream in a saucepan, whisking until smooth.
Shred the chicken in the slow cooker with two forks.
Add the cream mixture to the chicken mixture in the slow cooker, and cook on low for about 1 more hour.
Sprinkle with cilantro and Pepper Jack to serve.