1/2 teaspoon smoked paprika
4 cups chicken broth
1 (8 oz) package cream cheese, softened
1/2 cup heavy cream
Salt and pepper to taste
Fresh cilantro, chopped (optional for garnish)
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I wish I could eat this every day. (Page 2 ) | March 14, 2025
Annonce:
Directions
Place the chicken breasts in the bottom of the slow cooker.
Add the diced onion, minced garlic, great northern beans, navy beans, corn, diced tomatoes and green chilies, chopped green chilies, cumin, chili powder, oregano, and smoked paprika.
Pour in the chicken broth, covering all the ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker.
Stir in the softened cream cheese and heavy cream until well combined and creamy.
Season with salt and pepper to taste.
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My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
