Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 8 oz cream cheese, softened
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, fresh cilantro, lime wedges
Instructions
- Place the chicken breasts in the crockpot and season with salt, pepper, cumin, and chili powder.
- Add the diced onion, minced garlic, green chilies, and rinsed white beans evenly over the chicken.
- Pour in 4 cups of chicken broth and stir in cumin, chili powder, paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and shredded.
- Once cooked, shred the chicken with two forks directly in the crockpot and mix well.
- Add the softened cream cheese and stir until melted and creamy.
- Ladle into bowls and top with shredded cheese, cilantro, or lime wedges. Serve hot and enjoy.
Notes
- For a spicier chili, add diced jalapeños or a dash of hot sauce.
- Use cooked or rotisserie chicken to save time.
- Make a creamy mushroom chicken variation for extra richness by adding sautéed mushrooms.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 85 mg