Description
A creamy, comforting slow-cooked chili that’s perfect for cozy evenings and effortless family meals.
Ingredients
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1 ½ pounds (680 g) boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 medium yellow onion, finely diced
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3 cloves garlic, minced
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2 cans (15 oz / 425 g each) white beans, drained and rinsed
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1 can (15 oz / 425 g) corn kernels, drained
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4 cups (960 ml) low-sodium chicken broth
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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½ teaspoon paprika
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½ teaspoon ground coriander
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½ teaspoon salt
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¼ teaspoon black pepper
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8 oz (225 g) cream cheese, cubed
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1 tablespoon fresh lime juice
Instructions
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Heat olive oil in a skillet and sauté onion until soft. Add garlic and cook briefly.
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Place chicken breasts in the crockpot and top with onion and garlic.
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Add beans, corn, chicken broth, and all seasonings. Stir gently.
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Cook on low for 6–7 hours or high for 3–4 hours.
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Shred chicken and return it to the crockpot.
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Stir in cream cheese and lime juice. Cook until creamy and smooth.
Notes
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For a thicker chili, mash some of the beans before cooking.
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Store leftovers in the refrigerator for up to 4 days.
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Reheat gently to maintain the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours