Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts, or thighs
- 3 (15-oz) cans white beans, drained and rinsed, such as Great Northern or cannellini
- 1 teaspoon granulated garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 ½ cups chicken stock
- 2–4 tablespoons cayenne pepper sauce, such as Frank’s Red Hot Sauce, plus more to taste
- 3 oz cream cheese, about 6 tablespoons (to add at the end)
Instructions
- Add the chicken, white beans, garlic powder, smoked paprika, onion powder, salt, chicken stock, and cayenne pepper sauce to a 6-quart slow cooker or Dutch oven.
- For slow cooker: Cover and cook on high for 4-5 hours or low for 6-8 hours, until chicken shreds easily.
- For stovetop: Cover, bring to a boil, then simmer on medium-low for 40-60 minutes until chicken shreds easily.
- Shred the chicken and set aside.
- Blend a portion of the bean mixture for creaminess (5-10 seconds with an immersion blender or remove ½ to 1 cup to blend and return).
- Mix cream cheese with a few tablespoons of the bean mixture until smooth.
- Return shredded chicken and cream cheese mixture to the pot. Stir well.
- Adjust seasoning with more salt or hot sauce if needed.
- Serve with desired toppings.
Notes
- Adjust spice level by adding hot sauce gradually.
- Use an immersion blender for easy mixing.
- Great for meal prep—stores well in the fridge.
- Prep Time: 10 minutes
- Cook Time: 4-8 hours (slow cooker) or 40-60 minutes (stovetop)
- Category: Main Dish
- Method: Slow Cooker or Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg