Crockpot White Chicken Chili
Crockpot White Chicken Chili is a delightful dish that combines tender chicken, creamy beans, and flavorful spices into one comforting bowl of goodness perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 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
- 3 cups chicken broth
- 4 oz cream cheese, softened
- 0.5 cup sour cream
- 0.5 cup shredded Monterey Jack cheese plus extra for topping
- 1 cup cilantro, chopped for garnish
- to taste jalapeños, sliced for topping
- to taste lime wedges for serving
Spices
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 0.5 tsp oregano
- 0.5 tsp salt adjust to taste
- 0.25 tsp black pepper
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Add in the diced onion and minced garlic on top of the chicken.
- Layer in both cans of drained beans, corn, and diced green chilies.
- Sprinkle the seasonings: cumin, chili powder, paprika, oregano, salt, and black pepper over the mixture.
- Pour the chicken broth over all the ingredients until well-covered.
Cooking
- Cover your crockpot and set it to cook on LOW for 6 hours or on HIGH for about 3 hours.
- Once the cooking time has elapsed, remove the chicken breasts from the pot and shred them into bite-sized pieces.
- Return the shredded chicken to the pot and stir in the cream cheese, sour cream, and shredded Monterey Jack cheese.
- Let it cook uncovered for an additional 15 minutes on LOW.
- Serve hot, garnished with fresh cilantro, slices of jalapeños, and lime wedges.
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Notes
For richer flavor, sauté onion and garlic before adding. Adjust spice level according to taste. Let chili rest after adding creamy ingredients for better flavor.