Crockpot White Chicken Chili
A delightful and hearty chili made with tender chicken, creamy beans, and spices, perfect for cozy evenings.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts Choose fresh, high-quality for best results.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) green chilies, diced Adjust spice level according to preference.
- 3 cups chicken broth
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese (plus extra for topping)
Spices and Seasoning
- 1 tsp cumin
- 1 tsp chili powder Adjust to taste.
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper
Garnishes
- Fresh cilantro, chopped
- Jalapeños sliced (for garnish)
- Lime wedges (for serving) Squeeze lime juice for added zest.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
- Add diced onion and minced garlic on top.
- Drain and rinse the beans, then add them to the crockpot along with the corn and diced green chilies.
- Sprinkle in the cumin, chili powder, paprika, oregano, salt, and black pepper.
- Pour the chicken broth over all the ingredients.
Cooking
- Cover your crockpot and set it to LOW for 6 hours or HIGH for 3 hours.
- Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot.
- Add the softened cream cheese, sour cream, and shredded cheese to the pot. Stir until creamy.
- Cook uncovered for an additional 15 minutes on LOW.
Serving
- Ladle chili into bowls and top with extra cheese, cilantro, and jalapeños.
- Serve with lime wedges alongside crusty bread or tortilla chips.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container for up to 3-4 days or freeze for 2-3 months.