Ingredients
Scale
- 1 Tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 poblano peppers (seeded and diced)
- 3 cloves garlic (minced)
- 2-3 cups chicken broth (or chicken stock)
- 2 (15-ounce) cans white cannellini beans (drained and rinsed)
- 1 (15-ounce) can corn (drained)
- 2 (4-ounce) cans diced green chiles (with juices)
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 3 teaspoons cumin
- 1 teaspoon smoked paprika
- Freshly cracked pepper and kosher salt (to taste)
- 1 pound boneless skinless chicken breasts (or chicken thighs)
- 4 ounces cream cheese (dairy-free if needed, optional)
- 1 cup full fat coconut milk (or heavy cream)
- Toppings as desired (see notes)
Instructions
- Heat olive oil in a medium skillet over medium heat. Sauté diced onion and poblano peppers for 3–4 minutes until softened, then add minced garlic and cook for an additional minute. Transfer to the slow cooker.
- In the slow cooker, combine 2 cups chicken broth, drained white cannellini beans, corn, diced green chiles, and spices. Stir well.
- Nestle chicken into the mixture and cover. Cook on high for 4–6 hours or low for 6–8 hours.
- Once cooked, shred the chicken with two forks and return it to the pot. Stir in coconut milk (and cream cheese if using), adjusting consistency with more broth as needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg