Description
This Creamy Crockpot White Chicken Chili is a comforting and flavorful dish perfect for cozy meals. Made with tender chicken breasts, great Northern beans, diced green chiles, and corn, all simmered together with aromatic spices and finished with cream cheese and half and half for a rich, creamy texture. It offers versatile cooking methods including slow cooker, stovetop, and Instant Pot, and features customizable toppings for added zest.
Ingredients
Scale
Main Ingredients
- 1 lb boneless skinless chicken breasts, trimmed of excess fat
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 oz low sodium chicken broth
- 2 (15 oz) cans great Northern beans, drained and rinsed
- 2 (4 oz) cans diced green chiles (1 hot, 1 mild recommended)
- 1 (15 oz) can whole kernel corn, drained
- 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
- Small handful fresh cilantro, chopped
- 4 oz reduced fat cream cheese, softened
- 1/4 cup half and half
Toppings
- Sliced jalapenos
- Sliced avocados
- Dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey Jack or Mexican cheese
Instructions
- Prepare and Season Chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker. Sprinkle salt, black pepper, cumin, oregano, chili powder, and cayenne pepper evenly over the chicken to season.
- Add Vegetables and Beans: Top the chicken with diced onion, minced garlic, great Northern beans, diced green chiles, corn, chicken broth, and chopped fresh cilantro. Stir gently to combine all ingredients.
- Cook the Chili: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 3-4 hours until the chicken is tender and the flavors meld.
- Shred Chicken: Remove the cooked chicken breasts to a large bowl and shred them thoroughly with two forks, then return the shredded chicken back to the slow cooker.
- Add Cream Cheese and Half and Half: Add softened cream cheese and half and half to the chili. Stir well to combine. Cover and cook on HIGH for an additional 15 minutes until the chili is creamy and slightly thickened.
- Optional Cream Cheese Blending: For a smoother texture, blend the cream cheese with a few ladles of chili in a small bowl using a whisk before stirring the mixture back into the slow cooker along with the half and half.
- Serve and Garnish: Stir the chili thoroughly and serve hot with your choice of toppings such as sliced jalapenos, sliced avocados, sour cream, minced cilantro, tortilla strips, and shredded cheese.
Notes
- To thicken chili further, mix 1 tablespoon cornstarch with 2-3 tablespoons of milk, half and half, chicken broth, or water. Stir until dissolved, then add this mixture to the chili and cook until desired thickness is achieved.
- For stovetop preparation, cut chicken breasts into pieces and sauté onions and garlic in butter and olive oil before adding other ingredients. Simmer uncovered for 30-40 minutes, then shred chicken and finish with cream cheese and half and half.
- Instant Pot method involves pressure cooking all ingredients with cream cheese on top for 20 minutes, then natural releasing pressure for 10 minutes before shredding chicken and mixing in half and half.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg
