Crock Pot White Chicken Chili
User Reviews
5
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Prep Time
10 mins
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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
Description
The Crock Pot White Chicken Chili begins by layering raw chicken breast with rinsed great northern beans, frozen corn, diced green chilies, onion, and garlic in a slow cooker. Chicken broth and warm spices including cumin, oregano, chili powder, and cayenne pepper infuse the base with savory and mildly spicy notes during low or high slow cooking for several hours.
After the chicken is tender, it is shredded then returned to the pot along with softened cream cheese, half and half, and chopped cilantro. The chili is cooked further on high until creamy and slightly thickened, producing a smooth texture with tender meat and a rich broth.
This chili serves well as a filling main dish ideal for colder weather or family meals, with toppings like diced avocado, shredded cheese, sour cream, jalapeños, and tortilla strips allowing personalization. It yields about 9 cups, sufficient for six hearty servings.
Leftovers can be stored covered in the refrigerator for up to four days. Various substitutions are possible, such as using leftover rotisserie chicken, fresh corn, or cooked beans instead of canned. Cilantro can be omitted if not preferred.
Ingredients
- 1 pound chicken breast see note 1, boneless skinless
- 2 (15-ounce) cans great northern beans drained and rinsed (see note 2)
- 10 ounces corn see note 3, frozen
- 2 (4-ounce) cans green chilies undrained, diced
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 teaspoon cumin ground
- 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 cilantro plus more for garnish (see note 4, fresh, minced
- salt freshly ground
- black pepper freshly ground
- cheese jalapeños, diced avocado, sour cream, chopped fresh cilantro, and tortilla strips, for serving, shredded
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
- Leftovers keep well refrigerated for up to 4 days when covered.
- Rotisserie chicken may replace raw chicken; add it after softening cream cheese.
- Cooked or canned beans can be swapped for canned great northern beans.
- Fresh corn may substitute frozen corn if preferred.
- Cilantro can be omitted to suit taste preferences.
- This recipe yields about 9 cups, serving approximately six portions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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