slow cooker white chicken chili

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Ingredients

[{"selector":"#anim-020cc04e-9ba2-457c-bab5-defbebe82f92","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1000,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-e96abee6-78d3-480e-8b81-db9c7b241c3a","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1000,"easing":"ease-in-out","fill":"both","iterations":1}] Cook Time: 4 hours Prep Time: 10 Min – 1 pound boneless skinless chicken breasts – 1½ cups chicken broth – 1 cup salsa verde – 15 oz canned navy beans drained and rinsed – 2 teaspoons cumin – ½ teaspoon dried oregano – ½ teaspoon salt – 4 oz whipped cream cheese

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.