Description
Crockpot white chicken chili delivers comfort in a bowl, blending hearty southwestern flavors with simple slow-cooker magic. Packed with tender chicken, creamy beans, and zesty spices, this one-pot wonder invites you to savor warmth and satisfaction with minimal kitchen effort.
Ingredients
Scale
Main Protein:
- 1 pound boneless skinless chicken breasts
- 4 ounces reduced fat cream cheese
Vegetables and Beans:
- 1 yellow onion
- 2 cloves garlic
- 2 15-ounce cans great Northern beans
- 2 4-ounce cans diced green chiles
- 1 15-ounce can whole kernel corn
Seasonings and Liquids:
- 24 ounces chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 3/4 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup half and half
Garnishes:
- small handful fresh cilantro
- sliced jalapenos
- sliced avocados
- dollop of sour cream
- minced fresh cilantro
- tortilla strips
- shredded Monterey jack or Mexican cheese
Instructions
- Prepare the chicken by placing trimmed breasts in the crockpot and generously coating with a blend of salt, pepper, cumin, oregano, chili powder, and cayenne pepper. For an enhanced smoky flavor, sprinkle a pinch of smoked paprika.
- Layer white beans, green chiles, corn, diced onions, and minced garlic over the seasoned chicken. Pour in chicken broth and scatter fresh cilantro. Mix ingredients thoroughly to ensure even distribution.
- Cook on LOW for 8 hours or HIGH for 3-4 hours until chicken is completely tender and fully cooked. Ensure beans and corn are well-drained to prevent excess liquid.
- Remove chicken and shred using two forks, then return the shredded meat back to the crockpot. The chicken should be easily pulled apart and tender.
- Create the creamy texture by whisking softened cream cheese with a ladle of hot chili to prevent lumps. Stir in half and half, blending thoroughly.
- Continue cooking on HIGH for an additional 15 minutes, allowing the chili to thicken and develop a rich, velvety consistency.
- Serve hot with optional toppings like sliced jalapeños, sour cream, shredded Monterey jack cheese, and crispy tortilla strips. Customize each bowl to personal preference.
Notes
- Drain beans and corn thoroughly to prevent watery consistency, ensuring a thick, rich chili texture.
- Soften cream cheese before adding to minimize lumps and create smoother sauce integration.
- Adjust spice levels by reducing or increasing cayenne pepper and chili powder to suit personal heat preferences.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner, Lunch, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 30 g
- Cholesterol: 70 mg