Description
This creamy white chicken chili is made super easy in your crockpot, with tender chicken, warm spices, green chiles, and a silky creamy finish.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz chicken broth (low sodium)
- 2 cans (15 oz each) great Northern beans drained and rinsed
- 2 cans (4 oz each) diced green chiles
- 1 can (15 oz) whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro chopped
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
- jalapenos sliced (optional topping)
- avocado sliced (optional topping)
- sour cream (optional topping)
- cilantro minced (optional topping)
- tortilla strips (optional topping)
- Monterey Jack or Mexican cheese shredded (optional topping)
Instructions
- Add chicken breasts to the bottom of the slow cooker and season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Add diced onion, minced garlic, beans, green chiles, corn, chicken broth, and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3–4 hours.
- Remove chicken to a large bowl, shred, then return to slow cooker.
- Add cream cheese and half and half, stir, then cook on HIGH for 15 minutes until creamy and slightly thickened.
- Stir well and serve with desired toppings.
Notes
- To thicken chili further, combine 1 tablespoon cornstarch with 2–3 tablespoons liquid, stir smooth, and add to chili.
- Stovetop and Instant Pot directions are available for alternate cooking methods.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Chili
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 155