Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chiles (mild or medium)
- 1 cup frozen corn or canned corn
- 3 cups halal-certified chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 8 oz cream cheese, softened and cut into cubes
- 1/2 cup heavy cream or half-and-half
Instructions
- Place the raw chicken breasts in the bottom of a 6-quart slow cooker.
- Add the diced onion, minced garlic, beans, green chiles, and corn on top of the chicken.
- In a small bowl, mix the cumin, oregano, chili powder, salt, and pepper. Sprinkle this spice blend over the ingredients in the crockpot.
- Pour the chicken broth over everything. Do not stir yet; just ensure the chicken is mostly submerged.
- Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. The chicken should be very tender and easy to pull apart.
- Remove the chicken breasts and place them on a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the crockpot.
- Add the cubed cream cheese and heavy cream to the mixture. Stir well.
- Cover the crockpot again and cook on High for another 15 to 20 minutes until the cream cheese is completely melted and the chili is creamy.
- Give it one final stir, taste for seasoning, and add more salt or pepper if needed. Serve hot.
- Cook Time: 7 hours 20 minutes