Ingredients
Scale
- 2 lbs Boneless skinless chicken breasts
- 2 cans (15 oz each) Great Northern beans, rinsed and drained
- 1 bag (12 oz) Frozen sweet corn
- 1 jar (16 oz) Salsa verde
- 32 oz Chicken bone broth (for extra protein)
- 1 tablespoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 8 oz Low-fat cream cheese (cubed)
- Salt and pepper to taste
Instructions
- Place the raw chicken breasts at the bottom of your 6-quart crockpot. Pour the rinsed beans and frozen corn directly over the chicken. Add the salsa verde, cumin, garlic powder, and onion powder. Pour the chicken bone broth over everything until the ingredients are submerged. Do not add the cream cheese yet.
- Cover the crockpot with the lid. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. Walking away is the best part—let the slow cooker do all the heavy lifting while you go about your day. The chicken is ready when it is tender enough to pull apart easily with a fork.
- Remove the chicken breasts from the pot and place them in a bowl. Shred the meat using two forks or a hand mixer. Return the shredded chicken to the crockpot. Add the cubed cream cheese to the hot liquid. Stir well and cover for another 15 minutes until the cheese melts completely, creating a creamy, high-protein broth. Season with salt and pepper to taste.
- Cook Time: 6 hours 5 minutes