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Perfect Crockpot Chicken Chili

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A rich, creamy, and flavorful chicken chili made effortlessly in the slow cooker. Packed with tender shredded chicken, white beans, corn, green chiles, and a hint of spice, this comforting dish is finished with cream cheese and half and half for irresistible smoothness.

Ingredients

1 lb boneless, skinless chicken breasts

1 yellow onion, diced

2 garlic cloves, minced

3 cups (24 oz) low-sodium chicken broth

2 cans (15 oz each) great northern beans, rinsed and drained

2 cans (4 oz each) diced green chiles (one hot, one mild)

1 can (15 oz) whole kernel corn, drained

1 tsp salt

1/2 tsp black pepper

1 tsp ground cumin

3/4 tsp dried oregano

1/2 tsp chili powder

1/4 tsp ground cayenne pepper

Small handful fresh cilantro, chopped

4 oz reduced-fat cream cheese, softened

1/4 cup half and half

Instructions

  1. Place chicken breasts in the bottom of the slow cooker.
  2. Add onion, garlic, beans, green chiles, corn, chicken broth, salt, pepper, cumin, oregano, chili powder, and cayenne. Stir to combine.
  3. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender and cooked through.
  4. Remove chicken, shred with two forks, and return to the slow cooker.
  5. Stir in cream cheese, half and half, and chopped cilantro. Cover and cook for another 15–20 minutes until smooth and creamy.
  6. Taste and adjust seasoning as needed. Serve hot with desired toppings such as cheese, cilantro, or tortilla strips.

Notes

For extra heat, use two cans of hot green chiles or add more cayenne.

Use chicken thighs instead of breasts for richer flavor.

Add a squeeze of lime juice before serving for brightness.

For dairy-free, replace cream cheese and half and half with coconut milk or a plant-based cream.

Mash some beans before adding to make the chili thicker.

Nutrition

Find it online: https://justsosavory.com/perfect-crockpot-chicken-chili/