Description
A comforting and creamy slow-cooked chili made with tender chicken, white beans, and warm spices, perfect for cozy family meals or gatherings.
Ingredients
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Boneless, skinless chicken breasts – 900 g (2 pounds)
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Olive oil – 15 ml (1 tablespoon)
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Yellow onion, finely chopped – 1 large (200 g)
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Garlic cloves, minced – 4 cloves (12 g)
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Low-sodium chicken broth – 960 ml (4 cups)
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Canned white beans, drained and rinsed – 2 cans (425 g each)
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Canned green chilies – 2 cans (113 g each)
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Ground cumin – 2 teaspoons (4 g)
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Ground coriander – 1 teaspoon (2 g)
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Chili powder – 1 teaspoon (3 g)
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Salt – 1 ½ teaspoons (9 g)
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Black pepper – ½ teaspoon (1 g)
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Cream cheese, softened – 225 g (8 ounces)
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Heavy cream – 240 ml (1 cup)
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Fresh lime juice – 30 ml (2 tablespoons)
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Fresh cilantro, chopped – 15 g (¼ cup)
Instructions
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Heat olive oil in a skillet over medium heat. Sauté onion for 4–5 minutes until soft, then add garlic and cook for 30 seconds.
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Place chicken breasts in the crockpot. Add onion mixture, broth, white beans, green chilies, spices, salt, and pepper. Stir gently.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove chicken, shred it, and return it to the crockpot.
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Stir in cream cheese and heavy cream until smooth and creamy. Cook an additional 20–30 minutes on low.
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Add lime juice and cilantro before serving. Adjust seasoning as needed.
Notes
This chili thickens as it rests. For a thinner texture, add extra broth. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours