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Ingredients:
4 cups chicken breast, shredded or diced 1 medium sweet onion, diced (about 1/2 cup) 2 cans navy beans (navy or great northern) 1/2 tsp salt 1/4 tsp black pepper 1 tsp garlic powder 2 tsp cumin 1 tsp oregano pinch of cayenne pepper 3 Knorr chicken bouillon cubes (if you use another brand of the small square ones use about 6)*** 5-6 cups of water (depending on how thick you like it) 1/4 cup of chopped jalapenos (can substitute a small can of mild green chilies if you don't like too much heat) dash of hot sauce to taste (I use tabasco, but it is optional) 8 oz. cream cheese 2 cups of shredded Monterrey jack or Pepper Jack Cheese Garnishes Green onions Monterrey Jack and Cheddar Cheeses Jalapeno pepper rings *** you may substitute 6 cups of chicken broth for the water bouillon cubes if desired
Instructions:
Combine all ingredients in the slow cooker, except the cream cheese and Monterrey Jack or Pepper Jack Cheeses. Set cooker to low and cook for 5-6 hours. The last hour add the cream cheese,cubed and the 2 cups Monterrey Jack or pepper jack cheese. Stir about halfway through just to blend as it melts.
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