Creamy Crockpot White Chicken Chili
Tender shredded chicken, great northern beans, mild green chiles, and corn simmered in savory broth, finished with cream cheese for a silky, cozy chili perfect for weeknights.
- Prep Time: 10 mins
- Cook Time: 6 hrs
- Total Time: 6 hrs 10 mins
- Yield: 6
Ingredients
– 1 lb boneless skinless chicken breasts
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 24 oz reduced-sodium chicken broth
– 2 (15 oz) cans great northern beans, drained and rinsed
– 2 (4 oz) cans diced green chiles (1 mild, 1 hot)
– 1 (15 oz) can corn, drained
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tsp ground cumin
– 3/4 tsp dried oregano
– 1/2 tsp chili powder
– Pinch cayenne (optional)
– 4 oz cream cheese, softened
– 1/4 cup half-and-half (optional)
– Toppings: cilantro, tortilla strips, sour cream, Monterey Jack, lime wedges, jalapeños
Instructions
1. Place chicken in slow cooker; season with salt, pepper, cumin, oregano, chili powder, and optional cayenne. Add onion and garlic.
2. Add beans, green chiles, corn, and broth; stir. Cook LOW 6–8 hrs or HIGH 3–4 hrs.
3. Shred chicken; return to cooker.
4. Stir in softened cream cheese (and half-and-half if using); heat on HIGH 15 mins until smooth. Adjust salt; serve with toppings.
Notes
For ultra-smooth texture, whisk softened cream cheese with a ladle of hot chili, then stir in. Add lime at the end to brighten.