Crock Pot White Chicken Chili
User Reviews
5.0
36 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
6 servings (1 1/2 cups each)
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Calories
228 kcal
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Course
Main Course
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Cuisine
American
Crock Pot White Chicken Chili
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Crock Pot White Chicken Chili is a rich, creamy one-pot wonder that tastes especially delicious in the coldest months of the year. Set out a bunch of colorful, zesty toppings and let everyone help themselves.
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Ingredients
- 1 pound boneless skinless chicken breasts (see note 1)
- 2 (15-ounce) cans great northern beans drained and rinsed (see note 2)
- 10 ounces frozen corn (see note 3)
- 2 (4-ounce) cans diced green chilies undrained
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 3/4 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 ounces cream cheese softened
- 1/4 cup half and half
- 1/4 cup minced fresh cilantro plus more for garnish (see note 4)
- Salt and freshly ground black pepper
- shredded cheese jalapeños, diced avocado, sour cream, chopped fresh cilantro, and tortilla strips, for serving
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Instructions
- In the bottom of a slow cooker, add chicken, beans, corn, green chiles and their juice, onion, and garlic. Stir in chicken broth, cumin, oregano, chili powder, and cayenne pepper.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Remove chicken to cutting board, shred, and return to slow cooker.
- Stir in cream cheese, half and half, and cilantro. Cover and cook on HIGH for until chili is creamy and slightly thickened, about 15 minutes.
- Stir until uniformly combined and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve with toppings like diced avocado, shredded cheese, sour cream, jalapeños, and tortilla chips.
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Chicken: Boneless skinless breasts work great, but you can use leftover Rotisserie Chicken, too. Just add cooked chicken to the slow cooker when you add in the cream cheese.
- Great Northern Beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean.
- Corn: Or substitute fresh corn cut off the cob.
- Cilantro: Omit if you don't care for cilantro.
- Yield: This recipe makes about 9 cups of chili, enough for 6 hearty servings, 1 1/2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1.5 cups
Calories
228kcal
(11%)
Carbohydrates
15g
(5%)
Protein
20g
(40%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
591mg
(25%)
Potassium
602mg
(17%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
455IU
(9%)
Vitamin C
15mg
(17%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings (1 1/2 cups each)
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 228kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 591mg | 25% |
| Potassium | 602mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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