Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 1 cup salsa verde
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz cream cheese, softened and cubed
- Juice of ½ lime
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Add beans, corn, green chiles, salsa verde, chicken broth, cumin, garlic powder, onion powder, salt and pepper.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F.
- Remove the chicken, shred with two forks and return it to the Crockpot.
- Add softened cream cheese. Cover for 10–15 minutes, then stir until completely melted and creamy.
- Stir in the lime juice.
- If you’d like a thicker chili, mash approximately ½ cup of the beans against the side of the Crockpot and stir them back in.
- Taste and adjust the seasoning if necessary.
- Serve warm with your favorite toppings.
Notes
Optional toppings: shredded Monterey Jack cheese, avocado, tortilla strips, sour cream, cilantro, jalapeños and lime wedges.
Tip: Different slow cookers cook at different rates. Check your chicken toward the beginning of the recommended cooking window and use an instant-read thermometer to confirm it has reached 165°F.
- Prep Time: 10 min
- Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
- Category: Dinner
- Method: Slow Cooking