Ingredients
Scale
For the Chili:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup frozen corn (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
For the Creamy Base:
- 4 oz (½ block) cream cheese, softened
- ½ cup heavy cream or half-and-half
Optional Toppings:
- Shredded Monterey Jack or cheddar cheese
- Sliced jalapeños
- Fresh cilantro, chopped
- Diced avocado
- Crushed tortilla chips or crackers
Instructions
1. Assemble the Ingredients
- Dice the onion, mince the garlic, and measure out all the spices for quick and easy assembly.
2. Prepare the Crockpot
- Place the chicken breasts or thighs at the bottom of the crockpot. Add the diced onion, minced garlic, chicken broth, beans, green chilies, corn (if using), and all the spices. Stir gently to combine.
3. Slow Cook the Chili
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and cooked through.
4. Shred the Chicken
- Once the chicken is fully cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.
5. Add the Creamy Base
- Stir in the softened cream cheese and heavy cream (or half-and-half). Allow the chili to cook for an additional 15–20 minutes on high, stirring occasionally, until the cream cheese is fully melted and the broth is creamy.
6. Serve and Garnish
- Ladle the chili into bowls and top with your favorite garnishes, such as shredded cheese, cilantro, avocado, and tortilla chips. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
Nutrition
- Serving Size: 1 ½ cups
- Calories: 380
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g