Creamy Crockpot White Chicken Chili
User Reviews
4.8
-
Prep Time
5 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 5 mins
-
Servings
6 servings
-
Calories
155 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Crockpot White Chicken Chili
Description
This chili recipe uses boneless, skinless chicken breast cooked with diced onions, minced garlic, great northern beans, green chiles (a mix of hot and mild), and corn in low sodium chicken broth. A blend of spices including cumin, oregano, chili powder, cayenne, salt, and black pepper add warmth and depth. Slow cooking allows the flavors to meld and the chicken to become tender enough for shredding.
After shredding the chicken, cream cheese and half and half are stirred in to thicken and add creaminess, turning the chili into a rich, comforting dish. Optional toppings such as sliced jalapeño, avocado, sour cream, shredded cheese, cilantro, and tortilla strips complement the flavors and textures.
This chili is suited for a hearty meal during cooler weather and can be made in advance with ease. Variations include cooking on the stovetop or pressure cooker using adapted steps. Adjust thickness by adding a cornstarch slurry if desired.
For best results, shred chicken thoroughly and ensure cream cheese is softened before adding. Whisking cream cheese with some chili before fully combining can improve smoothness.
Ingredients
- 1 lb chicken breast trimmed of excess fat, boneless skinless
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz. chicken broth (low sodium)
- 2 oz cans great northern beans drained and rinsed
- 2 oz cans diced green chiles (I do one hot, one mild)
- 1 oz can corn drained, whole kernel
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- cilantro chopped, small handful, fresh
- 4 oz cream cheese softened, reduced fat
- 1/4 cup half and half
TOPPINGS:
- jalapeño sliced
- avocado sliced
- sour cream dollop
- cilantro fresh, minced
- tortilla strips
- Monterey jack cheese or Mexican cheese, shredded
Instructions
- Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to large mixing bowl, shred, then return to slow cooker.
- Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes.
- Stir well and serve with desired toppings.
Notes
- To thicken chili further, mix 1 Tbsp cornstarch with 2-3 Tbsp liquid and stir into chili, cooking until thickened.
- Suitable for slow cooker, stovetop, or pressure cooker methods with appropriate timing adjustments.
- Softened cream cheese blends more evenly when pre-mixed with some chili before adding to slow cooker.
- Shred chicken after cooking to distribute evenly in chili and enhance texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 988mg | 41% |
| Potassium | 462mg | 10% |
| Sugar | 1g | 2% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 10.5mg | 12% |
| Calcium | 60mg | 6% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
