Description
A warm and cozy creamy chili made in a slow cooker with tender shredded chicken, white beans, and a touch of green chiles.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can (4 oz) diced green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- In a slow cooker, combine chicken, white beans, corn, onion, garlic, chicken broth, diced green chilies, cumin, chili powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the slow cooker.
- Stir in the heavy cream and heat through.
- Serve warm, garnished with fresh cilantro.
Notes
For a lighter version, substitute half-and-half for the heavy cream. To make it dairy-free, use full-fat coconut milk.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chili, slow cooker, creamy, chicken, comfort food