Ingredients
Scale
- 1 Tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 poblano peppers (seeded and diced)
- 3 cloves garlic (minced)
- 2–3 cups chicken broth (or chicken stock)
- 2 (15-ounce) cans white cannellini beans (drained and rinsed)
- 1 (15-ounce) can corn (drained)
- 2 (4-ounce) cans diced green chiles (with juices)
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 3 teaspoons cumin
- 1 teaspoon smoked paprika
- Freshly cracked pepper and kosher salt (to taste)
- 1 pound boneless skinless chicken breasts (or chicken thighs)
- 4 ounces cream cheese (dairy-free if needed, optional)
- 1 cup full-fat coconut milk (or heavy cream)
Instructions
- Heat the olive oil in a medium skillet over medium heat.
- Add the diced onion and poblano peppers; sauté for 3-4 minutes until soft.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Transfer this mixture to your slow cooker.
- In the slow cooker, add 2 cups of chicken broth, rinsed beans, drained corn, diced green chiles, and all spices.
- Stir well to combine all ingredients.
- Nestle the chicken breasts into the chili mixture, pressing down to submerge them in liquid.
- Cover and cook on high for 4-6 hours or low for 6-8 hours.
- Once cooked, remove the chicken from the slow cooker onto a cutting board.
- Shred it using two forks before returning it to the pot.
- If using, add cream cheese and coconut milk or heavy cream to the pot; stir until melted and incorporated.
- Adjust consistency by adding more broth if desired; season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg