Description
This Creamy Crockpot White Chicken Chili is a hearty and comforting dish perfect for slow cooking. Packed with tender shredded chicken, white beans, corn, and a blend of mild green chiles, it is slowly simmered with spices for deep flavor. Cream cheese and half and half add a luxuriously creamy texture, making this chili an irresistible meal served with your choice of fresh toppings.
Ingredients
Scale
Main Ingredients
- 1 lb boneless skinless chicken breasts, trimmed of excess fat
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 oz chicken broth (low sodium)
- 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
- Prepare Ingredients: Place the chicken breasts at the bottom of the slow cooker. Season with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper evenly over the chicken.
- Add Vegetables and Beans: Layer the diced onion, minced garlic, rinsed great Northern beans, diced green chiles, drained corn, chicken broth, and chopped cilantro on top. Stir gently to combine the ingredients within the cooker.
- Cook the Chili: Cover and cook on LOW for 8 hours or on HIGH for 3 to 4 hours until the chicken is tender and fully cooked.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add Creaminess: Incorporate the softened cream cheese and half and half into the chili. Stir well to combine all ingredients smoothly.
- Final Cooking: Cover and cook on HIGH for an additional 15 minutes to allow the chili to become creamy and slightly thickened. For a smoother consistency, mix softened cream cheese in a small bowl with ladles of chili, whisk until smooth, then stir back in before adding half and half.
- Serve: Stir thoroughly and serve the chili hot with optional toppings including sliced jalapenos, avocado, sour cream, cilantro, tortilla strips, and shredded cheese as desired.
Notes
- To thicken chili further, dissolve 1 tablespoon cornstarch in 2-3 tablespoons milk, half and half, chicken broth, or water. Stir this slurry into the chili and cook until thickened to your preference.
- Stovetop option: Cut chicken into pieces and sauté onion and garlic before adding the rest of the ingredients. Simmer uncovered for 30-40 minutes until thickened, shred chicken, then stir in cream cheese and half and half.
- Instant Pot option: Combine all ingredients except dairy, cook at high pressure for 20 minutes, natural release for 10 minutes, shred chicken, then stir in cream cheese and half and half. Use sealing valve for pressure cooking.
- This chili can be customized with the heat level by adjusting the types of green chiles and amount of cayenne pepper.
- Use reduced fat cream cheese and low sodium broth for a lighter version without compromising flavor.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 65 mg
