Crockpot White Chicken Chili
This Crockpot Creamy White Chicken Chili is the easiest, coziest, and most flavorful chili you’ll ever make. Tender shredded chicken, hearty white beans, corn, and zesty green chiles slow cook in a luscious cream cheese broth for the ultimate comfort food. A true dump-and-go dinner perfect for busy weeknights or chilly days!
Equipment
- Slow cooker (Crockpot)
- Mixing spoon
- Two forks (for shredding chicken)
- Ladle
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 2 cans (4 oz each) diced green chiles (mild or hot)
- 1 can (15 oz) whole kernel corn, drained
- 3 cups low-sodium chicken broth
- 4 oz reduced-fat cream cheese (Neufchâtel), softened
- 1/4 cup half-and-half
- 1 tsp salt
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- Sliced jalapeños
- Avocado
- Sour cream
- Crispy tortilla strips
Instructions
- Place chicken breasts in the bottom of the slow cooker. Sprinkle with salt, cumin, oregano, chili powder, and cayenne pepper.
- Add onion, garlic, beans, green chiles, and corn. Pour chicken broth over everything.
- Cover and cook on LOW for 8 hours or HIGH for 3–4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the crockpot. Stir in softened cream cheese and half-and-half.
- Cover and cook on HIGH for 15 minutes, stirring until smooth and creamy. Serve hot with toppings.
Notes
The chili thickens as it cools. When reheating, add a splash of broth or milk to loosen it back to a creamy consistency.