Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) sweet corn, drained
- 1 can (4 oz) mild diced green chilies
- 1 small onion, diced
- 3 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 4 oz cream cheese, cubed
- ½ cup heavy cream or milk (added at the end)
Instructions
- Add the chicken, white beans, corn, green chilies, diced onion, chicken broth, garlic powder, cumin, oregano, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shredded.
- Remove the chicken and shred it with two forks, then return it to the slow cooker.
- Add the cubed cream cheese and heavy cream or milk. Cover and cook for 10–15 minutes until the cream cheese melts.
- Stir until the chili is smooth and creamy. Adjust seasoning if needed. Serve warm.
Notes
- Use leftover turkey or rotisserie chicken; add it during the last 30 minutes of cooking to avoid overcooking.
- Add cooked rice, quinoa, or extra beans for a heartier meal.
- For more heat, use hot green chilies or add cayenne pepper or diced jalapeños.
- For a lighter version, swap heavy cream for milk and use light cream cheese.
- For dairy‑free, use coconut milk and skip the cream cheese, adding extra broth for creaminess.
- Prep Time: 10 minutes
- Cook Time: 3–7 hours (slow cooker)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl (approx)
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 105mg
