Description
Creamy Crockpot White Chicken Chili is a hearty and comforting dish that is perfect for chilly days. This recipe combines tender chicken, beans, corn, and flavorful spices in a rich and creamy broth, all cooked to perfection in a slow cooker.
Ingredients
Chicken Chili:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups low-sodium chicken broth
- ½ cup sour cream
- 4 oz cream cheese, softened and cubed
- ½ cup heavy cream (optional for extra richness)
Instructions
- Prepare the Ingredients: Add chicken, onion, garlic, beans, corn, green chiles, cumin, oregano, chili powder, salt, pepper, and chicken broth to the crockpot. Stir to combine.
- Cook in the Crockpot: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is cooked through and tender.
- Shred the Chicken: Remove chicken, shred it with forks, and return it to the crockpot. Stir in sour cream, cream cheese, and heavy cream until melted and smooth. Cook for another 15 minutes on low.
- Serve: Garnish with cilantro, cheese, avocado, or tortilla chips if desired. Serve hot.
Notes
- You can substitute rotisserie chicken and reduce the cook time if needed.
- For added spice, consider adding a chopped jalapeño or using hot green chiles.
