Step 1

Add the chicken, onion, white beans, green chilis, 1 cup of salsa verde, chicken stock, garlic powder, cumin, and salt to a 6-quart slow cooker.

Step 2

Cover and cook on high for 4-5 hours or low for 6-8 hours.

Step 3

Uncover, remove the chicken, and shred with two forks or dice into chunks.

Step 4

Using an immersion blender, blend the bean mixture for 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. Note: blending for just a few seconds will add a creaminess to the creaminess, while leaving the texture of most of the beans.

Step 5

Ladle a few tablespoons of the bean mixture into a medium bowl. Add the cream cheese and stir until well incorporated.

Step 6

Add the chicken back to the slow cooker, along with the cream cheese mixture, stirring to combine. Taste and add additional salt or salsa if desired.

Step 7

Serve with any toppings you like.

Step 8

Add the chicken, onion, white beans, green chilis, 1 cup of salsa verde, chicken stock, garlic powder, cumin, and salt to a 6-quart pressure cooker.

Step 9

Cover and set to high pressure for 20 minutes. Allow to naturally release for 10 minutes, then quick release.

Step 10

Follow remaining slow cooker steps 4-6.

Step 11

Add the chicken, onion, white beans, green chilis, 1 cup of salsa verde, chicken stock, garlic powder, cumin, and salt to a large Dutch oven.

Step 12

Cover, bring to a boil, then reduce to simmer. Cook on medium-low heat, covered, for 40-60 minutes, until the chicken is tender and easily shreds with a fork, stirring occasionally.

Step 13

Follow remaining slow cooker steps 4-6.