Who loves a warm, comforting meal when you come home after a chilly day outside? This recipe is for you! So simple and enjoyable for the whole family. Plus, it’s gluten-free and easy to make as spicy or mild as you prefer.


1 lb. boneless, skinless chicken breast, trimmed of fat

1 yellow onion, diced

2 cloves garlic, minced

24 oz chicken broth, low sodium

2 15 oz. cans Great Northern beans, drained and rinsed

2 4 oz. cans diced green chiles (one hot, one mild)

1 15 oz. can whole kernel corn, drained

1 ½ tsp salt

½ tsp black pepper

1 tsp cumin

¾ tsp oregano

½ tsp chili powder

¼ tsp cayenne pepper

1 small handful, fresh cilantro, chopped

4 oz. reduced fat cream cheese, softened

¼ cup half & half



  • sliced avocado
  • sour cream, dollop
  • fresh cilantro, minced
  • shredded cheese, Monterey Jack or Mexican
  • corn tortilla chips





  1. Place chicken breasts into a crockpot and top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

  1. Add in onion, garlic, beans, green chiles, corn, chicken broth, and cilantro. Stir to combine.


  1. Cover and cook on LOW FOR 8 hours or on HIGH for 3-4 hours.

  1. Remove chicken and place it in a large mixing bowl. Shred the chicken, using two forks to pull it apart—or you can use an egg beater to shred it faster! Return the shredded chicken to the slow cooker.


  1. Add cream cheese and half & half to the crockpot, stirring to blend. Cover and cook on HIGH for 15 minutes or until chili is creamy and slightly thickened. Tip for a thicker consistency: In a small bowl, combine 1 tablespoon of cornstarch with 2-3 tablespoons of half & half and chicken broth until it dissolves. Then stir into the chili as it cooks.


  1. Serve with your choice of toppings and enjoy!