Ingredients

1 pound boneless skinless chicken breasts

3 (14.5 ounce) cans Great Northern beans (divided, rinsed and drained)

2 cups reduced sodium chicken broth

1 large yellow onion (diced)

1 (8 ounce) can mild diced green chilies

1 (15 ounce) can canned petite diced tomatoes (drained)

1 (15 ounce) can creamed corn

1 jalapeño (seeded and minced)

4 cloves garlic (minced)

1 cube chicken bouillon

2 teaspoons cumin

1½ teaspoons chili powder

1 teaspoon ancho chili powder

1 teaspoon salt

½ teaspoon smoked paprika

½ teaspoon dried oregano

2 tablespoons cornstarch

4 ounces cream cheese (softened, use ⅓ less fat if preferred)

¼ cup cilantro

Instructions

Step 1: In a 6-quart slow cooker, combine chicken, 2 cans of beans (rinsed and drained), chicken broth, diced onion, green chilies, drained diced tomatoes, creamed corn, jalapeño, and minced garlic. Add crumbled bouillon cube, cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano. Stir everything together.

Step 2: Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender enough to shred.

Step 3: Remove the chicken and shred it on a cutting board. Return shredded chicken to the slow cooker and set it to HIGH if it was on LOW.

Step 4: In a blender, combine the remaining can of beans, cornstarch, cream cheese, cilantro, and 1 cup of broth from the slow cooker. Blend until smooth. Pour this puree back into the slow cooker and stir well.

Step 5: Cook on HIGH for an additional 30 minutes. Season the chili with salt, pepper, and hot sauce to taste. Serve with your favorite toppings.

Tips & Variations

For a creamier chili, use full-fat cream cheese or add a splash of heavy cream before serving.

Adjust the heat by adding more jalapeños or a pinch of cayenne pepper.

Serve with toppings like shredded cheese, sour cream, avocado slices, or tortilla chips for added texture.

Use dried beans soaked overnight if you prefer, but adjust cooking time accordingly.

FAQs

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken breasts directly in the slow cooker. Just increase the cooking time slightly to ensure the chicken is fully cooked and tender.