Take your chili to the next level! Forget using the traditional red beans and ground beef – and try this hearty version with white beans and chicken. It’s creamy, warm, spicy – and just makes you feel good inside and out! Absolutely perfect for those chilly days, when only a good bowl of chili will do. I always make this recipe along with my sweet honey butter cornbread! No pressure. :)
Put chicken breasts in the bottom of slow cooker.
Add beans, tomatoes, corn, chicken broth, and seasonings. Stir well.
Place cream cheese on top of mixture.
Cover with lid and cook on high for 4 hours or low for 6-8 hours.
Once cooked, shred chicken using two forks.
Stir until cream cheese is well blended.
Garnish with green onions and serve.
Serving Size 1 bowl