Creamy Crockpot White Chicken Chili
A warm and comforting dish featuring tender chicken, creamy broth, and a delightful blend of spices, perfect for busy weeknights or cozy family dinners.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans (like cannellini or great northern), drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1 cup cream cheese, softened For added creaminess
Optional Toppings
- Fresh cilantro, for serving Optional
- Shredded cheese, for serving Optional
- Avocado slices, for serving Optional
Instructions
Preparation
- Start by dicing your onion and mincing the garlic.
- Drain and rinse the white beans and corn to remove excess salt.
Cooking
- In your crockpot, place the chicken breasts at the bottom.
- Add the drained beans, corn, diced onion, minced garlic, and green chilies on top.
- Sprinkle in the cumin, chili powder, salt, and pepper.
- Add the chicken broth over the ingredients so the chicken is submerged.
- Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours.
- Once cooked, remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the softened cream cheese until it's fully melted and combined.
Serving
- Ladle up the chili into bowls and top with fresh cilantro, shredded cheese, and avocado slices if desired.
Notes
Feel free to substitute chicken breasts with thighs for a more juicy experience! Adjust spices according to your heat preference. Leftovers can be frozen for up to 3 months. Store any remaining chili in an airtight container in the refrigerator for up to three days.