Description
A creamy, slow-cooked chili that combines chicken, beans, and spices for a comforting meal.
Ingredients
Scale
- 2 cups shredded boneless skinless chicken breasts
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes, undrained
- 8 oz cream cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 to 2 cups low-sodium chicken broth (optional)
- A drizzle of olive oil (optional)
- Fresh lime and cilantro for serving (optional)
Instructions
- Place the shredded chicken in a spacious crockpot. Add the drained corn, rinsed black beans, undrained diced tomatoes, diced onion, and minced garlic.
- Sprinkle in the chili powder, cumin, salt, and pepper. Toss lightly to combine.
- Place the cream cheese gently on top of the mixture.
- Cover the crockpot and set it to cook on low for 6–8 hours, or on high for 3–4 hours.
- When done, uncover the crockpot and stir the cream cheese into the chili until melted and well combined.
- Serve warm in bowls, optionally topping with shredded cheese, cilantro, and lime.
Notes
For extra flavor, sauté the onions in a bit of olive oil before adding them to the crockpot. Optional toppings include shredded cheese, avocado, and sour cream.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chili, crockpot, comfort food, slow cooker, white chicken chili