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Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chilies
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, cubed
- 1/4 cup chopped fresh cilantro (optional)
- Shredded cheese, sour cream, or avocado for topping (optional)
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- Top chicken with chopped onion, minced garlic, diced green chilies, cannellini beans, and great northern beans.
- Pour in chicken broth and sprinkle with cumin, oregano, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Stir in the cubed cream cheese until it is melted and the chili is creamy.
- If desired, stir in fresh cilantro.
- Serve hot, with your favorite toppings like shredded cheese, sour cream, or avocado.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño along with the green chilies.
- If you don’t have cannellini beans or great northern beans, navy beans can also be used.
- This chili thickens as it cools. You can add a little more chicken broth if it becomes too thick when reheating.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg