Description
A creamy, comforting slow-cooked chili made with tender chicken, white beans, and rich cream cheese, perfect for cozy meals and easy weeknight dinners.
Ingredients
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1.5 pounds boneless, skinless chicken breasts
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2 cans (15 oz each) great northern beans, drained and rinsed
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1 can (15 oz) cannellini beans, drained and rinsed
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1 medium yellow onion, chopped
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3 cloves garlic, minced
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1 cup corn
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4 cups low-sodium chicken broth
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1 teaspoon salt
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1/2 teaspoon black pepper
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8 oz cream cheese, cubed
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1 tablespoon olive oil
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Juice of 1 lime
Instructions
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Lightly grease the crockpot with olive oil and add beans, onion, garlic, and corn.
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Place chicken on top and season with all spices, salt, and pepper.
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Pour in chicken broth and cover.
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Cook on low for 6–7 hours or high for 3–4 hours.
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Shred chicken and return it to the crockpot.
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Add cream cheese and cook for 20–30 minutes until melted.
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Stir in lime juice, adjust seasoning, and serve warm.
Notes
This chili thickens as it cools. Add extra broth when reheating if needed. Store leftovers in the refrigerator for up to 4 days or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours