Slow Cooker Chicken Chili

• 3 boneless, skinless chicken breasts
• 5 cups low-sodium chicken broth
• 2 (15.5 oz.) cans pinto beans, drained and rinsed
• 1 (15.5 oz.) can white beans, drained and rinsed
• 1 onion, chopped
• 3 tsp. ground cumin
• 3 tsp. chili powder
• 2 tsp. garlic powder
• 1/2 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 tsp. hot sauce
• 1 (8 oz.) package cream cheese, softened
• 2 Tbsp. chopped fresh cilantro
• Shredded cheese, avocado and sour cream, for serving

Instructions

1. Add chicken, broth, pinto beans, white beans, onion, cumin, chili powder, garlic powder, salt, pepper and hot sauce to slow cooker. Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours.
2. Add cream cheese and let cook for 30 more minutes. Uncover and stir to mix cream cheese. Shred chicken with forks, then add cilantro. Serve with cheese, avocado and sour cream.