Description
A comforting and creamy slow cooker chili made with chicken, white beans, and spices, perfect for chilly nights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 cup corn (fresh or frozen)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup cream cheese
Instructions
- Prepare the chicken by placing it in the bottom of the slow cooker.
- Add the white beans, diced tomatoes, corn, chopped onion, minced garlic, and chicken broth on top.
- Season the chili with cumin, chili powder, salt, and pepper. Stir gently.
- Slow cook on low for 6-8 hours or on high for 4 hours.
- Shred the chicken once cooked and return it to the chili.
- Add sour cream and cream cheese, stirring until creamy.
- Serve the chili hot, garnished with cilantro or cheese if desired.
Notes
Avoid overcooking the chicken and stir in cream ingredients right before serving for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 80mg
