Description
Experience the cozy delight of this Slow Cooker Creamy White Chicken Chili, a comforting dish bursting with flavor and effortlessly prepared for any occasion.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 1 can (4 oz) canned green chilies
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 2 tsp cumin
- 2 tsp chili powder
Instructions
- Gather all ingredients. Dice the onion and mince the garlic.
- Place the chicken breasts in the bottom of the slow cooker. Add chopped onions and minced garlic.
- Carefully pour in the low-sodium chicken broth until all ingredients are submerged.
- Sprinkle cumin and chili powder over everything, then add the canned green chilies. Stir gently to combine.
- Cover and cook on low heat for about 6 hours or on high heat for 4 hours.
- Once cooked, shred the chicken directly in the pot using two forks. Mix in softened cream cheese until creamy.
- Top with shredded cheese or fresh cilantro if desired and enjoy!
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: For added protein, consider adding black beans or swapping chicken for turkey. Customize with toppings such as avocado or tortilla chips for extra flair. Leftovers can be stored in an airtight container for up to three days or frozen for up to three months.