Description
Warm up with this creamy crockpot white chicken chili! Loaded with tender chicken, beans, and spices, it’s the perfect comforting dinner. Ready in the slow cooker!
Ingredients
Scale
- 1 lb boneless skinless chicken breasts (trimmed of excess 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 (1 hot, 1 mild)
- 1 (15 oz) can 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
TOPPINGS:
- Sliced jalapeños
- Sliced avocados
- Dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey Jack or Mexican cheese
Instructions
- Layer in the ingredients: First, place your chicken breasts at the bottom of the crockpot. Then sprinkle over your spices—salt, pepper, cumin, oregano, chili powder, and cayenne. Adding the spices right on top of the chicken gives it that extra flavor boost. (Once, I tried mixing everything at once and found the chicken was a little bland, so I don’t skip this step anymore.)
- Add the veggies and broth: Next, throw in your diced onions, minced garlic, beans, green chiles, and corn. Pour the chicken broth over everything, then top it with a small handful of fresh cilantro. Give it a good stir, cover, and let it cook on LOW for 8 hours or on HIGH for 3-4 hours. Your house is about to smell amazing.
- Shred the chicken: After cooking, remove the chicken breasts to a bowl and shred them using two forks. You’ll know it’s ready when the chicken just falls apart with barely any effort. Pop the shredded chicken back into the crockpot and give it a stir.
- Make it creamy: Now for the creamy part! Add your softened cream cheese and half and half. Stir well, then cover and cook on HIGH for another 15 minutes, until the chili is thick and creamy. Pro tip: whisk the softened cream cheese with a few ladles of hot chili in a separate bowl to ensure it blends smoothly, then stir it back in.
- Serve it up: Stir the chili one more time before serving, and you’re ready to enjoy!
Notes
If you have leftovers (lucky you!), storing them is a breeze. Transfer the chili to an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, you can do so on the stovetop over low heat, stirring occasionally, or in the microwave in 1-minute intervals, stirring in between.
This chili also freezes beautifully. Just cool it completely before transferring it to a freezer-safe container. It’ll keep in the freezer for up to 3 months. When reheating, thaw it in the fridge overnight and then warm it up on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner