Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup corn kernels (fresh or frozen)
- 8 oz cream cheese, softened
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Place chicken breasts or thighs in the slow cooker along with chopped onion, minced garlic, drained white beans, diced green chilies, and corn.
- Pour in chicken broth and add cumin, chili powder, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and shreddable.
- Remove cooked chicken from the slow cooker and shred it using two forks. Return shredded chicken to the crockpot.
- Add softened cream cheese to the slow cooker and stir until melted and the chili is creamy. Cook on low for an additional 30 minutes.
- Taste and adjust seasonings as needed. Garnish with chopped cilantro, shredded cheese, or lime if desired and serve hot.
Notes
- For extra flavor, sauté the onions and garlic before adding to the slow cooker.
- You can substitute light cream cheese or Greek yogurt for a lighter variation.
- Ensure all canned ingredients are gluten-free if needed for dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low), 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 kcal Kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg