Description
A hearty and creamy slow cooker chicken chili made with tender shredded chicken, white beans, salsa verde, spices, and finished with heavy cream for a comforting and flavorful meal.
Ingredients
1 pound boneless skinless chicken breasts, fresh
2 tablespoons butter, chopped
1 onion, chopped
1 jalapeño, seeded and diced
3 garlic cloves, minced
1 teaspoon cumin
¼ teaspoon onion powder
¼ teaspoon salt
1 cup low-sodium chicken broth
15 ounces small white beans, drained and rinsed
4.5 ounces diced green chilies
10 ounces frozen supersweet corn
1 cup salsa verde
½ cup heavy cream
Instructions
- Place the chicken breasts on the bottom of the slow cooker.
- Add chopped butter on top of the chicken.
- Layer in the onion, jalapeño, and garlic.
- Sprinkle cumin, onion powder, and salt over the vegetables.
- Add beans, salsa verde, green chilies, and chicken broth. Stir gently to combine.
- Cook on HIGH for 4–5 hours or LOW for 6–8 hours.
- Shred the chicken with two forks (or remove and shred with a mixer), then return it to the slow cooker.
- Stir in heavy cream until well blended.
- Serve hot with your favorite toppings such as avocado slices, jalapeños, or cheese.
Notes
Swap chicken breasts for chicken thighs for a richer flavor.
Add black beans or pinto beans for a heartier chili.
Stir in diced bell peppers for extra veggies.
Use Greek yogurt or cream cheese instead of heavy cream for a tangy twist.
Store leftovers in the refrigerator up to 3 days or freeze for up to 2 months.
Reheat gently on the stovetop or in the microwave.
For a dairy-free version, substitute coconut milk or dairy-free cream.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 530mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 65mg
