25 EASY DUMP & GO CROCKPOT DINNERS

Ingredients

• 1 large Chicken Breast (about 8 oz, skinless)
• 15 oz Cannellini Beans (drained and rinsed)
• 15 oz Great Northern Beans (drained and rinsed)
• 4 oz Diced Green Chilies (drained)
• 1 medium Yellow Onion (diced)
• 8 oz Cream Cheese (cubed for easier melting)
• 1 tablespoon Garlic (minced)
• 2 cups Chicken Broth (low‑sodium preferred)
• 1.5 teaspoons Salt (adjust to taste)
• 1 teaspoon Black Pepper (freshly ground)
• 1.5 teaspoons Cumin (ground)
• 1.5 teaspoons Oregano (dried)
• 1.5 teaspoons Chili Powder (mild or hot, according to preference)
• 1 whole Lime (juiced)
• 2 tablespoons Fresh Cilantro (chopped, optional garnish)
• ¼ cup Pepper Jack Cheese (shredded, optional topping)
• ¼ cup Sour Cream (optional topping)

Instructions

1. Prep Ingredients

   Dice the yellow onion, cube the cream cheese, mince the garlic, and juice the lime. Set each aside.

   Time: PT5M

2. Add All Ingredients to Slow Cooker

   Place the chicken breast, drained cannellini and Great Northern beans, green chilies, diced onion, cream cheese cubes, minced garlic, chicken broth, salt, pepper, cumin, oregano, chili powder, and lime juice into the slow cooker.

   Time: PT5M

3. Slow Cook

   Cover and cook on the low setting for 7‑8 hours, until the chicken is fully cooked and tender.

   Time: PT7H30M

   Temperature: low

4. Shred the Chicken

   Remove the cooked chicken breast to a plate and shred it using two forks or a hand mixer.

   Time: PT5M

5. Incorporate Cream Cheese and Chicken

   Return the shredded chicken to the slow cooker and whisk the mixture until the cream cheese is fully melted and the soup is smooth.

   Time: PT5M

6. Serve and Garnish

   Ladle the chili into bowls and top with chopped cilantro, shredded pepper jack cheese, and a dollop of sour cream if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

6 g