Description
A comforting blend of tender chicken, creamy textures, and zesty flavors, perfect for cozy gatherings or busy weeknights.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 3 cloves fresh garlic, minced
- 1 can (4 oz) diced green chilies
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 1 tsp cumin
- 2 tsp chili powder
Instructions
- Chop the onion and mince the garlic.
- In a skillet over medium heat, sear the chicken breasts for about 2 minutes on each side until golden (optional).
- Place seared chicken in the slow cooker. Add onions, garlic, green chilies, chicken broth, cumin, chili powder, and cream cheese. Stir well to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, remove the chicken and shred it with two forks. Return shredded chicken to the pot and stir thoroughly.
- Taste and adjust seasoning if necessary. Serve hot with optional toppings like avocado or cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg
Keywords: For added protein, consider adding black beans. If you prefer a spicier chili, increase the amount of chili powder or add diced jalapeños. Leftovers can be stored in airtight containers in the fridge for up to four days.