Ingredients
• 1 pound boneless, skinless chicken breasts (or thighs)
• 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 cup corn (frozen or canned)
• 1 cup heavy cream (or half-and-half)
• Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado, lime wedges
Instructions
Step 1: Prepare the Ingredients
1. Layer the Ingredients: Place the chicken breasts at the bottom of the crockpot. Add the drained white beans, diced green chilies, diced onion, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper on top of the chicken.
Step 2: Add Broth
1. Pour in Broth: Pour the chicken broth over the ingredients in the crockpot. Do not stir; this will allow the chicken to cook properly.
Step 3: Cook
1. Cover and Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Step 4: Shred the Chicken
1. Shred Chicken: Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot.
Step 5: Add Cream and Corn
1. Stir in Cream and Corn: Add the heavy cream and corn to the chili. Stir well to combine and let it cook for an additional 15-30 minutes on low to heat through.
Step 6: Serve
1. Garnish and Enjoy: Serve the chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, avocado, and lime wedges.
- Prep Time: 150
- Cook Time: 360