Description
This velvety, protein-rich one-pot meal combines tender white chicken, white beans, and a luscious cream cheese sauce. Slow-simmered for 6 hours, it’s a warm, no-fuss comfort dish perfect for winter nights.
Ingredients
2 lbs chicken breast, boneless and skinless
2 cans (15 oz each) white beans, Great Northern or cannellini
8 oz cream cheese, soft block
4 cups low-sodium chicken or vegetable broth
4 cloves garlic, minced
1 medium yellow/white onion, diced
1 can (4 oz) green chiles (optional)
1 tsp ground cumin
Salt and pepper, to taste
Instructions
Cube chicken into 1-inch pieces. Dice onion and green chiles (if using).
Sauté diced onion in oil until translucent (optional for oil-free version). Add garlic and cook 1 minute. Stir in cumin, salt, and pepper.
Layer chicken, onion mixture, green chiles (if using), white beans, and broth into the crockpot. Mix gently to combine. Cook on low for 6 hours or high for 3–4 hours.
After cooking, stir in cream cheese until fully melted. Taste and adjust seasoning. For texture, blend 1 cup of chili in a blender, then return to pot.
Notes
Brown chicken first for deeper flavor before adding to crockpot.
Use low-sodium broth for better control over salt content.
Optional: Add green chiles for a mild spice.
Serve with crusty bread or a sprinkle of cilantro.
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving of chili
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg