Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb boneless, skinless chicken breasts (or thighs)
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 2 cans (4 oz each) diced green chiles
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin; 1 tsp ground coriander
- 1 1/2 tsp kosher salt; 1/2 tsp black pepper
- 4 oz cream cheese, cubed
- 1 large lime (zest + 2 tbsp juice)
- 1/2 cup chopped fresh cilantro, plus more for topping
Do This
- 1) Add onion, garlic, beans, green chiles, cumin, coriander, salt, pepper, and broth to the slow cooker; stir.
- 2) Nestle chicken into the mixture.
- 3) Cook 6 hours on Low (or 3 hours on High) until chicken shreds easily.
- 4) Remove chicken, shred with two forks, and return to the cooker.
- 5) Lightly mash 1 cup of beans in the pot to thicken.
- 6) Stir in cream cheese until melted and smooth.
- 7) Add lime zest and juice, then cilantro; taste and season. Serve hot with extra cilantro.
Why You’ll Love This Recipe
- Set-it-and-forget-it comfort: the slow cooker does the work while flavors meld low and slow.
- Creamy without heaviness: a small amount of cream cheese and fresh lime keep it bright and silky.
- Family-friendly heat: mild green chiles add flavor without overpowering spice.
- Make once, eat twice: leftovers reheat beautifully for easy meals.
Grocery List
- Produce: 1 large yellow onion, 4 garlic cloves, 1 large lime, 1 bunch cilantro
- Dairy: 4 oz cream cheese (block style preferred)
- Pantry: 2 lb boneless skinless chicken, 2 cans great northern beans, 2 cans diced green chiles, 4 cups low-sodium chicken broth, ground cumin, ground coriander, kosher salt, black pepper
Full Ingredients
For the Chili
- 2 lb boneless, skinless chicken breasts (or thighs)
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 2 cans (4 oz each) diced green chiles (mild or hot, to taste)
- 1 large yellow onion, diced (about 2 cups)
- 4 cloves garlic, minced
- 4 cups (32 oz) low-sodium chicken broth
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
To Finish & Serve
- 4 oz cream cheese, softened and cut into small cubes
- 1 large lime: finely grated zest and 2 tbsp fresh juice
- 1/2 cup chopped fresh cilantro, plus extra leaves for garnish
- Optional toppings: thinly sliced jalapeño, crushed tortilla chips, shredded Monterey Jack
Optional Add-Ins
- 1 cup frozen corn (add in last 30 minutes of cooking)
- 1 small poblano pepper, diced (add with onion)
Step-by-Step Instructions
Step 1: Build the slow-cooker base
Add the diced onion, minced garlic, drained beans, diced green chiles, chicken broth, cumin, coriander, salt, and pepper to the slow cooker. Stir well to distribute the spices and aromatics.
Step 2: Add the chicken
Nestle the chicken pieces into the mixture so they are mostly submerged. Cover with the lid.
Step 3: Cook low and slow
Cook on Low for 6 hours (or on High for 3 hours) until the chicken is fork-tender and reaches an internal temperature of 165°F. Avoid lifting the lid during the first few hours to maintain steady heat.
Step 4: Shred and thicken
Transfer the chicken to a cutting board and shred with two forks, then return it to the slow cooker. Using the back of a spoon or a potato masher, lightly mash about 1 cup of the beans in the pot to naturally thicken the chili.
Step 5: Melt in the cream cheese
Add the cream cheese cubes to the hot chili. Stir until completely melted and the broth turns creamy and smooth. If needed, cover and let it sit on Warm for 5–10 minutes to finish melting, stirring occasionally.
Step 6: Brighten with lime and herbs
Stir in the lime zest and juice, then the chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or lime to your preference.
Step 7: Serve
Ladle into bowls and garnish with more cilantro. Add optional toppings like sliced jalapeño, shredded Monterey Jack, or crushed tortilla chips for crunch. Serve hot with extra lime wedges on the side.
Pro Tips
- Soften cream cheese: Room-temperature cream cheese melts more easily and prevents tiny lumps.
- Thicker chili: After shredding the chicken, leave the lid off and cook on High for 15 minutes to reduce slightly, or mash more beans.
- Season in layers: Salt early to penetrate the chicken, then finish with lime and fresh cilantro to keep flavors bright.
- Customize heat: Use mild chiles for a family-friendly version, or swap in hot chiles and add sliced jalapeño for kick.
- Check doneness: Chicken is ready when it shreds easily and reaches 165°F in the thickest part.
Variations
- Rotisserie shortcut: Skip the long cook. Simmer the base (beans, chiles, onion, spices, broth) on High for 1–2 hours, then stir in 4 cups shredded rotisserie chicken for the last 20 minutes before adding cream cheese and lime.
- Extra-vegetable version: Add 1 diced poblano with the onion and 1 cup frozen corn during the last 30 minutes for sweet pops of texture.
- Ultra-creamy: For a richer bowl, add 1/2 cup half-and-half with the cream cheese.
Storage & Make-Ahead
Refrigerate cooled chili in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low, stirring, and add a splash of broth if it thickens. For the best texture when freezing (up to 3 months), freeze the chili before adding cream cheese; thaw overnight, reheat, then stir in the cream cheese and lime just before serving. If freezing with cream cheese already added, expect slight separation—whisk in a bit of broth to bring it back together.
Nutrition (per serving)
Approximate: 420 calories; 45 g protein; 21 g carbohydrates; 14 g fat; 6 g fiber; 880 mg sodium. Values will vary based on specific ingredients and toppings.
