Crockpot Creamy White Chicken Chili
Craving warm comfort food? The Crockpot Creamy White Chicken Chili is your answer! This creamy and flavorful dish is perfect for chilly evenings and family gatherings. Packed with tender chicken, spices, and a hint of heat, it's an easy weeknight dinner that's sure to please!
Equipment
- Chef's Knife
- Wooden Spoon
- Slow Cooker
- Whisk
- Cutting Board
Ingredients
- 1.5 lb chicken breast
- 2 c chicken broth more or less as desired
- 2 c corn
- 14 oz diced green chiles or 2 fresh chiles
- 2 c cannellini beans rinsed and drained
- 1 medium onion chopped
- 2 tsp cumin
- 2 tsp chili powder
- 0.75 tsp oregano
- 3-4 garlic cloves minced
- 1-2 tsp Sriracha
- 1 lime Juice of
- 4 oz cream cheese
- 0.25 c half and half
- 0.5 tsp cracked pepper
- 0.5 tsp sea salt
- 0.5 c chopped cilantro
Instructions
- Place chicken at the bottom of slow cooker. Cover with the cumin, chili powder, oregano, salt and pepper. Top chicken with corn, onion, chiles, beans, and garlic. Pour broth and lime juice over top and gently stir.
- Cover and cook on low for 6-8 hours or high for 3-5 hours.
- When chicken is cooked through, remove from slow cooker and shred.
- Add the shredded chicken back into the crock pot and stir to combine. Add the cream cheese and half and half into the chili and stir well until completely dissolved. This may take a minute or so–I whisk it sometimes to help move it along.
- Set crock pot to warm until you are ready to serve and enjoy with your favorite toppings!
Notes
- Tip 1: If you like your chili thick and chunky, go light on the broth to start and add only one cup. You can always add more at the end.
- Tip 2: If you prefer more heat, use jalapeño instead of green chiles and add a bit more Sriracha.
- Tip 3: No cannellini beans? You can use northern beans or kidney beans for a different twist.