Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) green chilies
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Start by gathering all your ingredients and preparing the chicken breasts. You can either leave them whole or cut them into smaller pieces for easier shredding later.
- Place the chicken breasts at the bottom of the Crock-Pot Family-Size Slow Cooker. Add the diced onion, garlic, green chilies, white beans, diced tomatoes, chicken broth, and spices. Cover and set to low for 6-8 hours or high for 3-4 hours.
- Once cooking is complete, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir well.
- Stir in the softened cream cheese until fully melted and combined, creating a rich and creamy chili. Adjust seasoning with salt and pepper as needed.
Notes
- For a dairy-free version, substitute the cream cheese with dairy-free cream cheese or coconut milk.
- Ensure the chili is cooled before transferring to airtight containers for storage.
- This chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Reheat in the microwave or on the stovetop, adding a splash of chicken broth if necessary to loosen the consistency.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low / 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free (if substituted)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg