Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 1 can corn kernels (or fresh)
- 4 cups chicken broth
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, cilantro, lime wedges
Instructions
- Place chicken breasts, diced onion, garlic, beans, corn, chicken broth, cumin, chili powder, salt, and pepper into the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the cooked chicken with two forks directly in the crockpot.
- Add softened cream cheese and stir until melted and well combined.
- Serve hot, topped with shredded cheese, cilantro, and a squeeze of lime if desired.
Notes
- You can substitute turkey or cook chicken beforehand for quicker preparation.
- Adjust spice levels with more chili powder or hot sauce.
- This chili pairs well with cornbread or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow cooker
- Cuisine: American
- Diet: Kid-friendly, comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg