Description
A creamy, cozy chicken chili made low-and-slow with tender shredded chicken, softened aromatics, and a tangy cream cheese finish.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (4 oz) cans diced green chiles
- 2 (15 oz) cans white beans, drained and rinsed
- 1 cup corn kernels (optional)
- 3 cups low-sodium chicken broth
- 8 oz cream cheese, cut into cubes
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2–1 tsp chili powder
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Olive oil for optional browning
Instructions
- (Optional) Heat olive oil in a skillet and sauté onion for 3–4 minutes until translucent; add garlic and cook for 30 seconds.
- Place the chicken in the slow cooker and add the onion, garlic, green chiles, beans, corn, cumin, oregano, chili powder, and broth.
- Season lightly with salt and pepper. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Remove the chicken, shred it, and return to the slow cooker.
- Add cream cheese cubes, stirring until melted and fully incorporated.
- Stir in lime juice and chopped cilantro; adjust seasoning as needed.
- Serve hot with preferred toppings.
Notes
For a spicier version, use hot diced chiles or add chopped chipotle. For a dairy-free version, substitute cream cheese with vegan cream cheese or pureed white beans.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican