Easy Creamy Crockpot White Chicken Chili
A creamy and flavorful dish that combines Mexican and American flavors, perfect for chilly evenings or busy days.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half for a lighter option, use low-fat or coconut milk
- to taste Salt and pepper
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Layer in the rinsed great northern beans, corn, diced onion, garlic, and diced green chilies over the chicken.
- Sprinkle the cumin, chili powder, and a pinch of salt and pepper over the top of the ingredients.
- Gently pour the chicken broth over everything, making sure the chicken is submerged.
Cooking
- Cover the crockpot and set it to cook on low for 6-8 hours or high for 4 hours.
- Once cooked, shred the chicken with two forks and stir in the heavy cream or half-and-half, adjusting seasoning as needed before serving.
Serving
- Ladle the chili into bowls and top with your favorite garnishes like cilantro, tortilla chips, or sour cream.
Notes
Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Thaw overnight in the fridge and reheat on low heat.