Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (optional for garnish)
- Shredded cheddar cheese (optional for topping)
Instructions
- Start by chopping the onion and mincing garlic. If you prefer shredded chicken, cook and shred separately or place raw chicken directly into the slow cooker.
- Add chicken, onion, garlic, white beans, diced green chilies, chicken broth, and spices into your Crock-Pot. Stir to combine.
- Set the slow cooker on low for 6–8 hours or high for 3–4 hours. Let the chicken become tender and absorb flavors.
- About 30 minutes before serving, shred the cooked chicken if needed. Add softened cream cheese to the slow cooker, cover, and stir until melted and creamy.
- Taste and adjust seasonings. Garnish with cilantro and shredded cheese if desired. Serve hot with cornbread or tortilla chips.
Notes
- For richer flavor, sauté onions and garlic before adding to the slow cooker.
- You can substitute chicken thighs for breasts for added juiciness.
- If you prefer a thicker chili, mash some of the beans before serving.
- This chili freezes well for up to 2 months in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 115mg