Ingredients
Scale
- 1 lb (450g) chicken breasts (about 2, boneless skinless)
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne powder
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (6-oz) can diced green chiles
- 1 (10-oz) can sweet corn
- 1 (16-oz) can cannellini beans
- 1 (24-oz) can low sodium chicken broth
- 8-oz (225g) cream cheese, softened
For serving: 1 tablespoon fresh lime juice, 2 tablespoons chopped cilantro, tortilla chips or strips, Monterey jack cheese, sliced avocado, sliced jalapeños.
Instructions
- Add chicken breasts to the slow cooker and season with paprika, cumin, coriander, oregano, chili powder, cayenne, black pepper, and salt.
- Add diced onion, garlic, green chiles, corn, and cannellini beans.
- Pour in chicken broth and stir.
- Cover and cook on high for 2.5–3 hours or on low for 6 hours, until chicken reaches 165°F/74°C.
- Remove chicken, shred with two forks, and set aside.
- Add cream cheese to the slow cooker and stir until melted into the chili.
- Return shredded chicken, stir, and cook on high for 15 more minutes until creamy and slightly thickened.
- Serve with your favorite toppings: tortilla strips, avocado, jalapeños, sour cream, cilantro, and lime wedges.
Notes
- Cream cheese can be substituted with sour cream.
- For extra creaminess, add ¼–½ cup half and half.
- To lighten it up, skip cream cheese and use sour cream instead.
- Store in the fridge, covered, for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American