Description
A creamy, hearty slow cooker chili featuring tender shredded chicken, white beans, and a rich cream cheese base. Perfect for cozy dinners and easy meal prep.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 oz can diced green chilies
- 3 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz cream cheese, softened
- 1 tbsp lime juice
Instructions
- Place the chicken breasts, drained beans, diced onion, minced garlic, and green chilies into the slow cooker.
- Stir in the cumin, salt, and black pepper until evenly distributed.
- Pour the chicken broth over the ingredients until they are just covered.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove the chicken breasts to a plate and shred with two forks.
- Stir the shredded chicken back into the slow cooker.
- Add the softened cream cheese and stir until completely melted and smooth.
- Stir in the lime juice just before serving.