1. How can I make this recipe vegetarian?

You can replace the chicken with cooked quinoa or lentils along with vegetable broth instead of chicken broth for a satisfying vegetarian version.

2. Can I freeze leftovers?

Yes! Store leftovers in airtight containers and freeze. They should last up to three months in the freezer.

The recipe includes cayenne pepper, which provides a mild heat. Adjust the amount or omit it if you prefer a milder dish.

You can store it in the fridge for up to 4 days in an airtight container.

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Spray the slow cooker insert with nonstick spray.
Arrange the chicken breasts in a single layer at the bottom of the crockpot.
Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Add diced onion, minced garlic, drained beans, and green chiles on top.
Pour chicken broth over the ingredients.
Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours.
Shred the chicken and return it to the crockpot.
Stir in cream cheese and heavy cream, then cook on high for an additional 15 to 20 minutes.
Add chopped cilantro before serving.
Serve garnished with sour cream, tortilla strips, and shredded cheese.

For a vegetarian version, replace chicken with quinoa or lentils.