Description
A comforting slow cooker chili featuring tender chicken, zesty green chiles, and creamy cheese for a hearty meal.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (4 oz) cans diced green chiles
- 2 (15 oz) cans white beans, drained and rinsed
- 1 cup corn kernels (optional)
- 3 cups low-sodium chicken broth
- 8 oz cream cheese, cut into cubes
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2–1 tsp chili powder
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Olive oil for optional browning
Instructions
- (Optional) Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook for 3–4 minutes until translucent; add garlic and cook for another 30 seconds until fragrant.
- Place chicken in the slow cooker along with onion and garlic (or keep it raw), green chiles, drained beans, corn, cumin, oregano, and chicken broth.
- Season with salt and pepper. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours until the chicken is fork-tender.
- Remove chicken and shred with two forks. Return shredded chicken to slow cooker.
- Add cream cheese cubes, stirring until melted and fully incorporated. If chili is too thin, cook uncovered on HIGH for 15–20 minutes to reduce; if too thick, add a little extra broth.
- Stir in lime juice and chopped cilantro. Adjust seasoning to taste.
- Serve hot with preferred toppings such as cheese, avocado, sour cream, and tortilla strips.
Notes
For enhanced flavor, consider browning the chicken and sautéing the onions and garlic before adding to the slow cooker. Adjust the chili powder to suit your spice preference.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican