Crock Pot White Chicken Chili
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
8 servings
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Calories
319 kcal
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Course
Main Course
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Cuisine
American
Crock Pot White Chicken Chili
Description
The Crock Pot White Chicken Chili combines boneless, skinless chicken breasts with northern beans, green chiles, corn, and spices for a thick and creamy stew. The chicken is seasoned and slow-cooked with onions, garlic, and broth, allowing flavors to meld over hours until the meat is tender enough to shred. Cream cheese and half and half added near the end enrich the broth, giving the chili a smooth, velvety consistency that softens the heat from the chili powder and cayenne. This chili's texture is chunky from beans and corn yet creamy from dairy.
Serve the chili warm with a selection of toppings like fresh jalapeño slices, diced avocado, sour cream, cilantro, tortilla strips, or shredded cheese to customize flavor and texture. It works well as a main course for colder days when a rich, satisfying bowl is desired.
Leftover chili stores well in an airtight container for a few days in the refrigerator. Using chicken thighs instead of breasts is an option for added richness. Though not tested in an Instant Pot, a slow cooker method ensures tender chicken and well-developed flavors.
Ingredients
- 1 pound chicken breast trimmed of excess fat, boneless skinless
- 1 yellow onion minced
- 3 cloves garlic minced
- 24 ounces chicken broth low sodium
- 2 cans great northern beans 15 ounces each, drained and rinsed
- 2 cans diced green chiles 4.5 ounces each
- 15 ounces whole kernel corn canned
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 1 ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 4 ounces cream cheese diced, reduced fat
- ½ cup half and half
- jalapeño sour cream, minced fresh cilantro, tortilla strips, shredded cheese, sliced, for toppings
- avocado sour cream, minced fresh cilantro, tortilla strips, shredded cheese, sliced, for toppings
Instructions
- Place the chicken breasts on the bottom of a crock pot. Season with salt, pepper, cumin, oregano, chili powder and cayenne pepper.
- Then top with diced onion, garlic, great Northern beans, green chiles, corn and chicken broth. Stir to combine.
- Cover the crock pot and cook on low for 8 hours or on high for 3-4 hours.
- When cooking time is done remove chicken from the crock pot and shred with two forks. Return to the slow cooker.
- Add diced cream cheese and half into the crock pot, stir and cook on high for 15 minutes or until the cream cheese is melted.
- Stir and serve with desired toppings.
Notes
- Boneless, skinless chicken thighs can be substituted for breasts for a slightly richer chili.
- Store leftovers in an airtight container in the refrigerator for up to a few days.
- Serve with toppings such as jalapeños, avocado, sour cream, cilantro, tortilla strips, and shredded cheese to add texture and brightness.
- The recipe has not been tested in an Instant Pot, so slow cooker cooking is recommended for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 27g | 54% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 588mg | 25% |
| Potassium | 943mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 401IU | 8% |
| Vitamin C | 17mg | 19% |
| Calcium | 140mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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