Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tbsp chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup frozen corn
- 2 – 10 ounce cans fire roasted tomatoes and green chiles
- 2 – 15 ounce cans cannellini beans
- 1/2 cup buffalo sauce
- 2 cups low sodium chicken broth
- 4 oz cream cheese, room temperature
- 4 oz cottage cheese, blended
Instructions
- Gather all ingredients and prepare your slow cooker.
- In the slow cooker, combine chicken breasts, frozen corn, fire roasted tomatoes and green chiles, cannellini beans, buffalo sauce, and chicken broth. Stir well to mix.
- Cover and cook on low for 4-6 hours or high for 3-4 hours until chicken is cooked through.
- Once cooked, remove chicken from the slow cooker and shred using two forks or a hand mixer.
- Add cream cheese to the chili and whisk until smooth. Return shredded chicken to the pot and cook on low for an additional 30 minutes.
- Stir in blended cottage cheese just before serving.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 85mg