Ingredients
Main Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 yellow onion, finely chopped
- 2 (15-oz) cans white beans, drained and rinsed (such as Great Northern or cannellini)
- 1 (4.5-oz) can mild diced green chilis
- 1 cup mild green salsa verde or tomatillo salsa
- 1 cup chicken stock
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground cumin
- 1 ½ teaspoon kosher salt
- 6 tablespoons cream cheese
Instructions
- Prepare the slow cooker: Add the chicken breasts or thighs, finely chopped yellow onion, drained and rinsed white beans, mild diced green chilis, green salsa verde, chicken stock, granulated garlic powder, ground cumin, and kosher salt into a 6-quart slow cooker. Ensure all ingredients are evenly distributed for balanced cooking.
- Cook the chili: Cover the slow cooker and set to high for 4-5 hours or low for 6-8 hours. Cook until the chicken is fully cooked and shreds easily with a fork, indicating tenderness and readiness.
- Shred the chicken: Once cooking is complete, uncover the slow cooker, carefully remove the chicken breasts or thighs, and shred them using two forks or dice into bite-sized chunks as preferred.
- Blend part of the bean mixture: Using an immersion blender directly in the slow cooker, blend the bean mixture for 5-10 seconds to create a creamy texture. Alternatively, scoop out ½ to 1 cup of the bean mixture carefully, blend it in a stand blender until smooth, then stir it back into the chili to combine.
- Add cream cheese mixture: In a medium bowl, ladle a few tablespoons of the bean mixture and add the cream cheese. Stir thoroughly until the cream cheese is fully incorporated and smooth.
- Combine all ingredients: Return the shredded chicken to the slow cooker along with the cream cheese-bean puree mixture. Stir well to combine everything evenly.
- Final seasoning and serving: Taste the chili and add extra salt or more salsa verde if desired for additional flavor. Serve hot with your favorite toppings such as chopped cilantro, shredded cheese, sour cream, or avocado slices to enhance the dish.
Notes
- This recipe uses a slow cooker making it ideal for hands-off cooking.
- You can substitute chicken thighs for breasts if you prefer a moister texture.
- Using an immersion blender keeps the chili chunky yet creamy; adjust blending time to preference.
- Add toppings like tortilla chips, lime wedges, or jalapeños for extra zest.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soup/Chili
- Method: Slow Cooking
- Cuisine: American
