Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can of white beans, drained and rinsed
- 1 (15-ounce) can of corn, drained
- 1 (4-ounce) can of diced green chilies
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 1/2 cup cream cheese, softened
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped cilantro, lime wedges
Feel free to make substitutions based on what you have on hand. For instance, you can swap the chicken breasts for thighs, or use a different type of bean like cannellini. The beauty of this recipe lies in its versatility.
Instructions
- Begin by placing the chicken breasts at the bottom of your slow cooker. This allows them to stay moist during cooking.
- Add the white beans, corn, diced green chilies, onion, and garlic on top of the chicken.
- Sprinkle the cumin, chili powder, paprika, and oregano over the mixture. These spices bring a depth of flavor that harks back to the dishes my mother used to make.
- Pour the chicken broth over everything, ensuring that the chicken is fully submerged.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the cream cheese until it’s fully melted and the chili is creamy and smooth. This step is crucial for that luscious texture.
- Taste and adjust seasoning with salt and pepper as needed.
Remember, the slow cooker is your friend here. Letting the ingredients meld together over time is what makes this dish so flavorful and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International