Description
A rich and creamy slow-cooker white chicken chili featuring tender shredded breast, buttery white beans, and a velvety cream cheese finish.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 2 cans (15oz) cannellini beans, drained and rinsed
- 4 oz cream cheese, softened
- 1 can (4oz) diced green chilies
- 3 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Sauté diced onion and minced garlic in a pan until softened.
- Place raw chicken breasts in the bottom of the crockpot.
- Pour in the sautéed onions, garlic, chicken broth, green chilies, cumin, salt, and pepper.
- Stir in the rinsed white beans.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Remove chicken, shred with two forks, and return to the pot.
- Whisk in softened cream cheese until melted and creamy.