Description
A comforting and flavorful slow cooker white chicken chili made with tender chicken breasts, white beans, green chilies, and a blend of spices. Perfect for an easy weeknight dinner.
Ingredients
1 pound boneless skinless chicken breasts
2 cans (15 ounces each) Great Northern beans, drained and rinsed
1 can (4 ounces) diced green chilies
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen corn kernels
4 ounces cream cheese, cut into cubes
1/4 cup chopped fresh cilantro
Juice of 1 lime
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the drained and rinsed Great Northern beans, diced green chilies, chopped onion, and minced garlic on top of the chicken.
Pour in the chicken broth.
Sprinkle the ground cumin, dried oregano, chili powder, cayenne pepper, salt, and black pepper evenly over the ingredients in the slow cooker.
Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir in the frozen corn kernels and cream cheese cubes.
Cover and cook on high for an additional 15 minutes, or until the cream cheese is melted and the chili is heated through.
Stir in the chopped fresh cilantro and lime juice.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours