Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper
  • 1 cup heavy cream (or coconut milk for dairy-free)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Tortilla chips (optional)

Instructions:

  1. Place the chicken breasts at the bottom of the crockpot.
  2. Add the diced onion, minced garlic, drained white beans, and diced green chilies over the chicken.
  3. Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Pour in the chicken broth.
  4. Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked.
  5. Remove the chicken, shred it with forks, and return it to the pot.
  6. Stir in the heavy cream (or coconut milk) and let it heat through for about 20 minutes.
  7. Ladle the chili into bowls, garnish with fresh cilantro, and serve with lime wedges and tortilla chips.