Description
This Creamy Crockpot White Chicken Chili is a comforting, flavorful dish perfect for any season. Made with tender shredded chicken, creamy white beans, diced green chiles, and a blend of spices, it’s slow-cooked to develop rich flavors. The cream cheese and half and half create a luscious, velvety texture that makes this chili irresistible. Served with fresh toppings like jalapenos, avocado, sour cream, and cheese, it’s a hearty and crowd-pleasing meal perfect for busy days or cozy nights in.
Ingredients
Scale
Main Ingredients
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 oz. low sodium chicken broth
- 2 (15 oz) cans great Northern beans, drained and rinsed
- 2 (4 oz) cans diced green chiles (1 hot, 1 mild)
- 1 (15 oz) can 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
Toppings
- Sliced jalapenos
- Sliced avocados
- Dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey Jack or Mexican cheese
Instructions
- Season the Chicken: Place the chicken breasts at the bottom of the slow cooker. Sprinkle salt, black pepper, cumin, oregano, chili powder, and cayenne pepper evenly over the chicken to build a flavorful base.
- Add Vegetables and Broth: Layer the diced onion, minced garlic, drained great Northern beans, diced green chiles, drained corn, chicken broth, and chopped cilantro on top of the chicken. Stir gently to combine the ingredients without disturbing the layers too much.
- Slow Cook: 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 become tender enough for shredding.
- Shred the Chicken: Remove the cooked chicken breasts and transfer them to a large mixing bowl. Use two forks to shred the chicken finely, then return the shredded meat to the slow cooker.
- Add Cream Cheese and Half and Half: Stir in the softened cream cheese and half and half to the chili. For a smoother texture, whisk the cream cheese in a small bowl with a few ladles of chili before adding it back to the slow cooker. Cover and cook on HIGH for 15 minutes, or until the chili becomes creamy and slightly thickened.
- Serve with Toppings: Stir the chili well once more, then ladle into bowls and add your choice of sliced jalapenos, avocado slices, sour cream, fresh cilantro, tortilla strips, and shredded cheese as garnishes to enhance flavor and texture.
Notes
- To thicken chili even more, mix 1 tablespoon of cornstarch into 2-3 tablespoons of milk, half and half, chicken broth, or water. Stir until the cornstarch dissolves completely, then stir this mixture into the chili and cook until thickened to your liking.
- The recipe includes stovetop and Instant Pot directions if you prefer alternative cooking methods.
- Adjust the heat level by choosing mild or hot diced green chiles or varying the amount of cayenne pepper according to your spice preference.
- For a dairy-free version, substitute cream cheese and half and half with dairy-free alternatives, though texture will vary.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 55mg
