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Creamy Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili is a rich, flavorful, and satisfying meal that’s perfect for busy weeknights or cozy family dinners.
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Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 2 cans 15 oz each white beans, drained and rinsed
  • 1 can 4 oz diced green chilies
  • 1 cup frozen corn
  • 1 medium onion diced
  • 3 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 4 oz cream cheese softened
  • 1/2 cup heavy cream or sour cream

Instructions
 

  • Prepare the Crockpot
  • Place the chicken breasts in the bottom of the crockpot.
  • Add Ingredients
  • Layer the white beans, green chilies, corn, and diced onion over the chicken.
  • Season the Mixture
  • Sprinkle cumin, chili powder, garlic powder, onion powder, paprika, salt, and pepper over the ingredients. Pour the chicken broth over the top to cover.
  • Cook the Chili
  • Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is tender and fully cooked.
  • Shred the Chicken
  • Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the crockpot.
  • Make it Creamy
  • Stir in the cream cheese and heavy cream or sour cream until fully melted and incorporated. Cook for an additional 15–20 minutes on low.
  • Serve
  • Ladle the chili into bowls and serve hot with your favorite toppings.