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Creamy Crockpot White Chicken Chili

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A comforting, creamy slow cooker white chicken chili made with tender chicken, white beans, green chilies, and cream cheese. It is a quick, easy, and crowd-pleasing meal perfect for cold weather.

Ingredients

Scale
  • 2 to 3 pounds boneless, skinless chicken breasts
  • 2 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chilies
  • 1 medium yellow onion, diced
  • 3 cloves fresh garlic, minced
  • 2 cans (15 oz each) Great Northern beans or cannellini beans, rinsed and drained
  • 1/2 cup heavy cream
  • 8 oz full-fat cream cheese, softened and cubed
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 cup frozen corn kernels (optional)
  • 1 fresh jalapeño, seeded and diced (optional)

Instructions

  1. Dice the onion and mince the garlic. Add them to the bottom of the slow cooker (optionally sauté first for extra flavor).
  2. Place chicken breasts into the slow cooker on top of the aromatics. Pour in the chicken broth, ensuring the chicken is mostly submerged.
  3. Sprinkle cumin, chili powder, garlic powder, and oregano over the chicken. Add the diced green chilies and some of their juice. Stir gently to distribute spices.
  4. Cover and cook on Low for 4 to 6 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
  5. Remove the chicken and shred it into bite-sized pieces using two forks or tongs. Discard any fat or skin.
  6. Return the shredded chicken to the pot. Add the rinsed white beans and corn (if using). Stir to combine. Optionally mash some beans to thicken the chili.
  7. Add the softened cream cheese cubes and heavy cream. Stir gently until the cream cheese is completely melted and incorporated.
  8. Taste and adjust seasoning with salt and pepper.
  9. Simmer on Low for another 10 to 15 minutes with the lid off to allow flavors to meld and sauce to thicken.

Notes

For a thicker chili, mash some beans against the side of the pot or use a cornstarch slurry. To freeze, omit the cream cheese and heavy cream; add them when reheating to prevent separation. For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.

Nutrition

Keywords: white chicken chili, crockpot recipe, slow cooker dinner, creamy chili, comfort food, easy weeknight meal, gluten-free dinner

Find it online: https://shimmersnack.com/creamy-crockpot-white-chicken-chili-15-min-easy-recipe/