Sort ingredients
caleyn
QR Code
Listen
Pdf
Add the chicken, white beans, garlic powder, smoked paprika, onion powder, salt, chicken stock and cayenne pepper sauce to a 6-quart slow cooker, stirring to combine.
Cover and cook on high for 4-5 hours or low for 6-8, or until the chicken is cooked through and shreds easily.
Uncover, remove the chicken, and shred with two forks or dice into chunks.
Using an immersion blender, blend the bean mixture for about 5-10 seconds.
Alternatively, carefully, remove ½ to 1 cup of the bean mixture to a blender. Cover, blend on high, then add back to the chili, stirring to combine.
Ladle a few tablespoons of the bean mixture into a medium bowl. Add the cream cheese and stir until smooth.
Add the shredded or diced chicken back to the slow cooker, along with the cream cheese-bean mixture, stirring to combine.
Taste and add additional salt or hot sauce if desired.
Serve with any toppings you like.