Recommended cooking time: 4 to 6 hours on low heat or 2 to 3 hours on high heat.
Serves: 6–8 people
A pound and three quarters of boneless, skinless chicken breasts is what the recipe asks for.
green enchilada sauce, 28 oz.
Chopped green chilies, 10-ounce can, mild as hot as you want
4 cups of chicken broth, ideally with little salt
Cannellini or Great Northern beans, rinsed and drained, weigh fifteen fluid ounces, and that's all you need!
1/4 cup of corn, thawed or straight from the freezer.
a single thinly sliced onion
Three cloves of garlic, minced
Measure out 1 teaspoon of garlic powder and 1 teaspoon of halichano pepper, then add 1 teaspoon of cumin.
Season with salt and pepper, according to your preference.
Eight ounces of cream cheese cubes
1/2 cup shredded pepper jack (or cheddar and Monterey jack) cheese
Add some fresh cilantro as a garnish.
You may top it with whatever you like: more shredded cheese, tortilla strips, avocado slices, lime wedges, or sour cream.
Instructions:
Ready the slow cooker:
