Description
Warm your evenings with this creamy, comforting white chicken chili, simmered to perfection in your slow cooker. A simple dish that promises rich flavors and delightful aromas.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans (cannellini or great northern), rinsed
- 1 medium onion, chopped finely
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 1 can (4 oz) diced green chiles
- 2 tsp ground cumin
Instructions
- 1. Prepare Your Ingredients: Chop the onion and mince the garlic. Set aside.
- 2. Layer It Up: Place the boneless chicken breasts at the bottom of the slow cooker. Add the chopped onion and minced garlic on top.
- 3. Add The Goodies: Toss in the white beans, diced green chiles, ground cumin, and any additional spices you prefer. Pour in the chicken broth until everything is submerged.
- 4. Let It Simmer: Cover your slow cooker and set it to low for about 6 hours or high for 3 hours.
- 5. Stir In The Creaminess: Once cooked, carefully remove the chicken breasts, shred them with two forks, and return them to the pot along with softened cream cheese. Stir until well blended.
- 6. Serve & Enjoy: Ladle into bowls and garnish with toppings like shredded cheese or fresh cilantro.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 2g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 80mg
Keywords: Customize this recipe by swapping chicken for turkey or adding other beans for extra protein. For a spicy kick, incorporate jalapeños or increase cumin. Store leftovers in an airtight container for up to four days; reheat when ready to enjoy!