Description
This Creamy Crockpot White Chicken Chili is a comforting and flavorful dish perfect for chilly days. Loaded with tender chicken, beans, corn, and a blend of spices, this chili is creamy, satisfying, and easy to make in a slow cooker.
Ingredients
Scale
Chicken Chili:
- 1½ pounds boneless, skinless chicken breasts
- 1 (15 oz) can white beans (drained and rinsed)
- 1 (15 oz) can great northern beans (drained and rinsed)
- 1 (15 oz) can corn (drained)
- 1 (4 oz) can diced green chiles
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 4 oz cream cheese (cubed)
- ½ cup sour cream
- juice of ½ lime (optional)
For Topping:
- Chopped cilantro
- Shredded cheese
Instructions
- Prepare the Chili: Place the chicken breasts in the crockpot and add beans, corn, green chiles, onion, garlic, cumin, oregano, chili powder, paprika, salt, and pepper. Pour chicken broth over everything. Cook on low for 6–7 hours or high for 3–4 hours.
- Shred Chicken: Remove chicken, shred it, and return to the crockpot. Stir in cream cheese and sour cream, cooking for an additional 15–20 minutes.
- Finish and Serve: Add lime juice if desired. Serve hot, topped with cilantro, shredded cheese, and other toppings.
Notes
- You can use rotisserie chicken as a time-saving alternative.
- Adjust the spice level to taste by adding more chili powder or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 370
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 85mg
