Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
- Shredded cheese and sour cream, for serving
Instructions
- Gather all ingredients and chop the onion and garlic.
- Place the chicken breasts or thighs at the bottom of your crockpot. Add chopped onion, garlic, green chilies, white beans, chicken broth, cumin, chili powder, salt, and pepper on top. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks directly in the slow cooker or remove and shred separately before returning. Add the softened cream cheese and stir until melted and smooth. Cook for an additional 30 minutes on low.
- Garnish with cilantro, shredded cheese, and sour cream. Serve hot with side dishes like cornbread or tortilla chips.
Notes
- Use boneless, skinless chicken for easier shredding and a milder flavor.
- Make ahead and reheat for quick family dinners.
- Adjust spice level by adding more or fewer green chilies. <li. For thicker chili, allow it to simmer uncovered for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Kid-Friendly, Gluten-Free (verify ingredients)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg