Description
Discover how to make a delicious and comforting Crockpot White Chicken Chili with this easy recipe. Perfect for a cozy night in!
Ingredients
- – 1 lb (454 g) boneless skinless chicken breasts, trimmed of excess fat
- – 1 yellow onion, diced
- – 2 cloves garlic, minced
- – 24 oz (680 g) chicken broth (low sodium)
- – 2 15 oz cans (425 g each) cannellini beans, drained and rinsed
- – 2 4 oz cans (113 g each) diced green chiles (I do one hot, one mild)
- – 1 15 oz can (425 g) whole kernel corn, drained
- – 1 tsp (5 ml) salt
- – 1/2 tsp (3 ml) black pepper
- – 1 tsp (5 ml) cumin
- – 3/4 tsp (4 ml) oregano
- – 1/2 tsp (3 ml) chili powder
- – 1/4 tsp (1 ml) cayenne pepper
- – small handful fresh cilantro, chopped
- – 4 oz (113 g) reduced-fat cream cheese, softened
- – 1/4 cup (60 ml) half and half
- – sliced jalapenos
- – sliced avocados
- – dollop of Greek yogurt
- – minced fresh cilantro
- – tortilla strips
- – shredded Monterey jack or Mexican cheese
Instructions
- Place the chicken breasts at the base of the crockpot, and season them with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Layer the diced onion, minced garlic, cannellini beans, green chiles, corn, chicken broth, and cilantro on top. Mix everything gently.
- Secure the lid and let it simmer on a low setting for 8 hours or on a high setting for 3-4 hours.
- Transfer the chicken to a large bowl, shred it, and then put it back into the crockpot.
- Incorporate the cream cheese and half and half; mix, then cover and cook on high for an additional 15 minutes, or until the chili reaches a creamy and slightly thicker consistency.
- To achieve a smoother texture with the cream cheese, consider placing the softened cream cheese in a small bowl, add a few ladles of the chili from the crockpot, whisk until smooth, and then blend this mixture back into the crockpot, finishing with the half and half and cooking on high for 15 minutes.
- Mix thoroughly and serve with your chosen garnishes.
Notes
- Consider using pre-cooked shredded or rotisserie chicken for a quicker meal prep.
- For a vegetarian option, swap chicken broth with vegetable broth and skip the chicken, adding more beans or veggies for protein.
- Experiment with black beans or kidney beans for different flavors, or add extra spicy chiles or cayenne for more heat.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: chicken chili, slow cooker, creamy soup, Mexican style, spicy beans, shredded chicken
