Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 3 (15-oz) cans white beans, drained and rinsed (Great Northern or cannellini)
- 1 teaspoon granulated garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 ½ cups chicken stock
- 2–4 tablespoons cayenne pepper sauce (such as Frank’s Red Hot Sauce), plus more to taste
- 3 oz cream cheese (about 6 tablespoons)
Instructions
- Slow Cooker Instructions: Add chicken, white beans, garlic powder, smoked paprika, onion powder, salt, chicken stock, and cayenne pepper sauce to a 6-quart slow cooker. Stir to combine.
- Cover and cook on high for 4-5 hours or low for 6-8 hours, until chicken is cooked through and shreds easily.
- Uncover, remove chicken, and shred with two forks or dice into chunks.
- Blend the bean mixture for 5-10 seconds with an immersion blender or transfer ½ to 1 cup to a blender, blend, then return to the chili.
- Mix a few tablespoons of the bean mixture with cream cheese in a bowl until smooth.
- Add shredded chicken and cream cheese mixture back to the slow cooker. Stir to combine.
- Taste and adjust salt or hot sauce as needed. Serve with desired toppings.
- Stovetop Instructions: Follow steps 1-3 in a Dutch oven, simmer covered for 40-60 minutes.
- Complete steps 4-7 as above.
Notes
- Store leftovers in the fridge for up to 3 days.
- Serve with cornbread, tortilla chips, or a side salad.
- Avoid overcooking the beans to maintain texture.
- Adjust spice level gradually with hot sauce.
- Prep Time: 10 minutes
- Cook Time: 4-8 hours (slow cooker) or 40-60 minutes (stovetop)
- Category: Soup/Chili
- Method: Slow Cooker or Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg