For the Chicken
1½ pounds boneless, skinless chicken breasts

For the Spices
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder

For the Vegetables
1 cup frozen corn
2 (10 oz) cans fire-roasted tomatoes with green chiles

For the Beans
2 (15 oz) cans cannellini beans, drained and rinsed

For the Sauce
½ cup buffalo sauce (use a halal-friendly brand)
2 cups low-sodium chicken broth

For Creaminess
4 oz cream cheese, room temperature
4 oz cottage cheese, blended until smooth

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Place the chicken breasts in the bottom of the crockpot.
Add the chili powder, cumin, garlic powder, and onion powder over the chicken.
Add the frozen corn, fire-roasted tomatoes with green chiles, and cannellini beans.
Pour in the buffalo sauce and chicken broth.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
Remove the chicken, shred it with two forks, then return it to the crockpot.
Add the cream cheese and blended cottage cheese to the chili.
Stir well until the cheeses melt and the chili becomes creamy.
Let cook for an additional 10–15 minutes, stirring occasionally.
Taste and adjust seasoning if needed before serving.