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Creamy Crockpot White Chicken Chili Recipe

Creamy Crockpot White Chicken Chili Recipe
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★★★★★

5.2 from 8 reviews

This Creamy Crockpot White Chicken Chili is a comforting and flavorful slow-cooked dish featuring tender chicken breasts, great Northern beans, green chiles, and a blend of spices. Made creamy with reduced-fat cream cheese and half and half, it’s perfect for a hearty yet light meal. Serve it with fresh toppings like jalapenos, avocado, sour cream, and shredded cheese for a deliciously satisfying bowl of chili.

Ingredients

Scale

Main Ingredients

  • 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 15oz cans great Northern beans (drained and rinsed)
  • 2 4oz cans diced green chiles (1 hot, 1 mild)
  • 1 15oz can whole kernel corn (drained)

Seasonings

  • 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

Creamy Additions

  • 4 oz reduced fat cream cheese (softened)
  • 1/4 cup half and half

Toppings (Optional)

  • Sliced jalapenos
  • Sliced avocados
  • Dollop of sour cream
  • Minced fresh cilantro
  • Tortilla strips
  • Shredded Monterey Jack or Mexican cheese

Instructions

  1. Season the chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker. Sprinkle the salt, pepper, cumin, oregano, chili powder, and cayenne pepper evenly over the chicken to build the chili’s base flavor.
  2. Add vegetables and broth: Layer the diced onion, minced garlic, rinsed great Northern beans, both cans of diced green chiles, drained corn, chicken broth, and a small handful of chopped fresh cilantro on top of the chicken. Give it a gentle stir to combine the ingredients.
  3. Slow cook the chili: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours, allowing the flavors to meld and the chicken to cook thoroughly.
  4. Shred the chicken: Remove the cooked chicken breasts to a large mixing bowl and shred them using two forks. Return the shredded chicken back into the slow cooker.
  5. Add creaminess: Stir in the softened cream cheese and half and half until well incorporated. Cover the slow cooker and cook on HIGH for an additional 15 minutes, or until the chili is creamy and slightly thickened.
  6. Optional smooth blending: For a smoother texture, place the softened cream cheese in a small bowl, ladle a few scoops of chili from the slow cooker into the bowl, and whisk until smooth. Then stir this mixture back into the slow cooker, add the half and half, and cook on HIGH for 15 minutes more.
  7. Serve and garnish: Stir the chili well before serving. Top with your favorite garnishes such as sliced jalapenos, avocado slices, sour cream, minced cilantro, tortilla strips, and shredded cheese for an extra layer of flavor and texture.

Notes

  • Use low sodium chicken broth to better control the salt content in the dish.
  • Adjust the heat by selecting mild or hot diced green chiles based on your preference.
  • For a thicker chili, reduce the cooking liquid slightly before adding the cream cheese.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • To make this recipe gluten-free, verify that all canned goods and broth are labeled gluten-free.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chicken chili, creamy white chili, easy chili recipe

Find it online: https://tastygenius.com/creamy-crockpot-white-chicken-chili-recipe/