A hearty dish combining tender chicken, buttery beans, and a creamy, spicy broth that’s bound to please a crowd. This dish is perfect for chilly game day afternoons or cozy winter nights.
Ingredients
Scale:
2 pounds boneless, skinless chicken breasts
2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced green chilies
4 cups chicken broth
8 oz cream cheese, softened
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Fresh cilantro, chopped (optional)
Shredded cheese (like cheddar or Monterey Jack) (optional)
Sour cream (optional)
Sliced jalapeños (optional)
Instructions
Prepare your slow cooker by greasing the bottom lightly.
Place the chicken breasts in the slow cooker. Ensure they are evenly spaced for proper cooking.
Add the drained white beans, corn, and diced green chilies over the chicken.
In a separate bowl, whisk together the chicken broth, cream cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper until smooth.
Pour this creamy mixture over the ingredients in the slow cooker, ensuring everything is well coated.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Once cooked, shred the chicken using two forks directly in the slow cooker, stirring it back into the chili.
Adjust seasoning if needed and let it sit for an additional 15-30 minutes on warm before serving.
Serve hot, garnished with your favorite toppings like fresh cilantro, shredded cheese, and a dollop of sour cream.
