Creamy Crockpot White Chicken Chili
A cozy, comforting bowl of creamy chili that practically makes itself in your slow cooker.
recipesbynani.comThere is nothing quite like coming home to the smell of a warm meal waiting for you. This white chicken chili has become a family favorite because it is so hearty and simple to put together on a busy day.
I love using a mix of beans and sweet corn to give it a lovely texture. If you want to make it extra creamy, you can stir in the cream cheese right at the end before serving.
🧺 Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 can (15 ounces) white beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (4 ounces) chopped green chiles
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 2 cups chicken broth
- 4 ounces cream cheese, softened
- Salt and pepper to taste
👩🍳Instructions
- 1
Place the chicken breasts into the bottom of your slow cooker.
- 2
Add the white beans, corn, green chiles, cumin, oregano, chili powder, onion powder, and chicken broth on top of the chicken.
- 3
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- 4
Remove the chicken breasts and shred them using two forks before returning the meat to the pot.
- 5
Add the softened cream cheese to the pot and stir well until the chili is smooth and creamy.
- 6
Season with salt and pepper to taste and serve warm.
💡 Tips
This chili tastes even better the next day after the flavors have had time to meld in the fridge. Serve it with a handful of crushed tortilla chips, fresh cilantro, or a slice of warm cornbread on the side. Store any leftovers in an airtight container for up to three days.
Made this recipe? Let us know how it went.
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