Creamy Crockpot White Chicken Chili
A hearty and creamy white chicken chili cooked effortlessly in the slow cooker, perfect for cozy nights.
Ingredients
Protein
- 1 lb boneless skinless chicken breasts (trimmed of excess fat)
- 1 yellow onion yellow onion (diced)
- 2 cloves garlic (minced)
Broth & Cans
- 24 oz chicken broth (low sodium)
- 2 15oz cans great Northern beans (drained and rinsed)
- 2 4oz cans diced green chiles (one hot, one mild)
- 1 15oz can whole kernel corn (drained)
Spices & Seasonings
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp cumin
- 0.75 tsp oregano
- 0.5 tsp chili powder
- 0.25 tsp cayenne pepper
Additional Toppings & Dairy
- 4 oz reduced fat cream cheese (softened)
- 0.25 cup half and half
Garnishes & Extras
- to taste sliced jalapenos
- to taste sliced avocados
- to taste dollop of sour cream
- as needed minced fresh cilantro
- as needed tortilla strips
- as needed shredded Monterey jack or Mexican cheese
Instructions
- Add chicken breasts to slow cooker, season with spices, then top with onion, garlic, beans, chiles, corn, broth, and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours. Shred chicken, return to cooker.
- Add cream cheese and half and half, stir, then cook on HIGH for 15 minutes until thickened. For smoothness, whisk cream cheese with some chili before adding.
- Stir well, serve with toppings like jalapenos, avocados, sour cream, cilantro, tortilla strips, and cheese.
Notes
For a smoother chili, whisk softened cream cheese with some hot chili before stirring in.