Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Slice the chicken into smaller pieces for quicker cooking. Dice the onion and mince the garlic. Gather all ingredients.
- Layer the chicken, onion, garlic, white beans, and green chiles in the crockpot. Pour in chicken broth, ensuring ingredients are submerged.
- Sprinkle cumin, chili powder, paprika, salt, and pepper over the ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove cooked chicken, shred with two forks, then return to the crockpot. Add the softened cream cheese and stir until melted and creamy. Cook for an additional 15-20 minutes uncovered or on low.
Notes
- Use bone-in chicken for extra flavor; remove bones after cooking if desired.
- Adjust spice levels by adding chili flakes or hot sauce.
- Stir in fresh herbs right before serving for added freshness.
- If you prefer a thicker chili, reduce the liquid slightly or stir in a cornstarch slurry during the last few minutes.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Dairy-Free Option Available
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 125 mg