Description
This Easy Creamy Crockpot White Chicken Chili is a rich and comforting dish made effortlessly in a slow cooker. It features tender shredded chicken, creamy broth, white beans, green chiles, and warm spices, perfect for a satisfying and hearty weeknight dinner.
Ingredients
Main Ingredients
- 1½ pounds boneless skinless chicken breasts
- 2 (15-oz) cans great northern beans, drained and rinsed
- 1 (10-oz) can diced green chiles
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 cup frozen corn
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese, cubed
- Juice of ½ lime
Optional Toppings
- Cilantro
- Shredded cheese
- Avocado
- Sour cream
Instructions
- Prepare the slow cooker: Place the boneless skinless chicken breasts at the bottom of the slow cooker, forming an even layer for even cooking.
- Add ingredients: Add the drained and rinsed great northern beans, diced green chiles, diced onion, minced garlic, ground cumin, chili powder, paprika, oregano, salt, and black pepper on top of the chicken. Pour in the low-sodium chicken broth and gently stir to combine all ingredients.
- Cook the chili: Cover the slow cooker and cook on LOW for 6 to 7 hours, or alternatively on HIGH for 3 to 4 hours, until the chicken becomes tender and easily shredded.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them thoroughly using two forks, then return the shredded chicken back into the slow cooker.
- Add creamy elements: Stir in the frozen corn, cubed cream cheese, and heavy cream or half-and-half into the chili mixture. Cover and cook on HIGH for an additional 20 to 30 minutes until the chili is creamy and heated through.
- Finish with lime: Stir in the juice of half a lime to add brightness and balance to the dish.
- Serve with toppings: Ladle the chili into bowls and serve topped with optional cilantro, shredded cheese, avocado slices, or sour cream as desired.
Notes
- For a richer flavor, substitute chicken breasts with chicken thighs.
- To achieve a thicker chili, mash a portion of the beans before serving.
- For a lighter alternative to cream, substitute with evaporated milk.
- Store leftovers in the refrigerator for up to 4 days.
- This chili freezes well; for best texture, add dairy ingredients after reheating.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American, Tex-Mex
