Ingredients
Scale
- 2 cups chicken broth
- 2 (14-ounce) cans white beans, drained
- 2 (4-ounce) cans mild green chilies
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 3 cloves garlic, minced
- 2 pounds boneless skinless chicken breasts (about 4 medium chicken breasts)
- 8 ounces cream cheese, softened
- Salt & pepper to taste
- Lime juice, diced avocado, chopped cilantro, Mexican cheese blend, tortilla strips, for serving
Instructions
- Gather all ingredients and ensure a clean workspace.
- Pour chicken broth into slow cooker and mix in beans, chilies, and seasonings.
- Place chicken breasts into the mixture in the slow cooker.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Shred the chicken after cooking and return to the slow cooker.
- In the microwave, soften cream cheese and stir into the chili.
- Serve warm with desired toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a vegetarian option, substitute chicken with more beans or lentils and use vegetable broth.
Allowing enough cook time is crucial for tender chicken.
Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
- Cholesterol: 75