Description
Creamy Crockpot White Chicken Chili is a hearty, slow-cooked dish made with tender chicken, beans, corn, and green chiles in a rich, velvety broth. Comfort food at its best.
Ingredients
• 1 lb boneless skinless chicken breasts
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 24 oz low sodium chicken broth
• 2 cans (15 oz each) great Northern beans, drained and rinsed
• 2 cans (4 oz) diced green chiles (1 hot, 1 mild)
• 1 can (15 oz) whole kernel corn, drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• Small handful fresh cilantro, chopped
• 4 oz reduced-fat cream cheese, softened
• 1/4 cup half and half
Instructions
1. Place chicken breasts in bottom of slow cooker and season with salt, pepper, cumin, oregano, chili powder, and cayenne.
2. Add onion, garlic, beans, green chiles, corn, broth, and cilantro. Stir gently to combine.
3. Cover and cook on LOW for 8 hours or HIGH for 3–4 hours.
4. Remove chicken, shred with forks, and return to pot.
5. Add cream cheese and half and half. Stir, cover, and cook on HIGH for 15 minutes until creamy and slightly thickened.
6. Stir well before serving with your favorite toppings.
Notes
– Thicken with a cornstarch slurry if desired.
– Substitute chicken thighs for extra richness.
– For dairy-free, use coconut milk or cashew cream.
– Freezes well up to 3 months in airtight containers.
– Great served with avocado, cheese, and tortilla strips.
- Prep Time: 5
- Cook Time: 480
- Method: Slow Cooker
- Cuisine: American