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Creamy Crockpot White Chicken Chili Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
  • Total Time: 6 hours 10 minutes to 8 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Description

This creamy crockpot white chicken chili is a comforting and flavorful slow-cooked meal featuring tender chicken breasts, white beans, corn, and a blend of warm spices. Finished with cream cheese and sour cream, it offers a rich, smooth texture perfect for a cozy dinner. Serve garnished with fresh cilantro, shredded cheese, jalapeños, and tortilla chips for added zest and crunch.

Ingredients

Scale

Main Ingredients

  • 1 lb chicken breasts (fresh or frozen)
  • 1 can (15 oz) white beans (such as cannellini or Great Northern), drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (4 oz) diced green chiles
  • 2 cups chicken broth
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sour cream

Spices and Seasonings

  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste

Optional Garnishes

  • Fresh cilantro, chopped
  • Shredded cheese
  • Sliced jalapeños
  • Tortilla chips

Instructions

  1. Layer Ingredients: Place the chicken breasts at the bottom of the crockpot. Add the drained white beans, corn, diced green chiles, chili powder, ground cumin, paprika, onion powder, salt, and pepper on top. Pour the chicken broth evenly over all the ingredients.
  2. Slow Cook: Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender enough to shred easily.
  3. Shred Chicken: Remove the chicken breasts from the crockpot and shred them finely using two forks. Return the shredded chicken to the crockpot, mixing it into the chili base.
  4. Add Creaminess: Stir in the softened cream cheese and sour cream thoroughly until the cream cheese is melted and fully incorporated. Continue cooking for an additional 15 to 20 minutes to ensure the chili is heated through and creamy.
  5. Serve: Dish out the chili into bowls and garnish with fresh chopped cilantro, shredded cheese, sliced jalapeños, and tortilla chips as desired for added flavor and texture.

Notes

  • If using frozen chicken breasts, no need to thaw; cook time remains the same but ensure chicken is fully cooked.
  • Adjust the spice level by increasing or decreasing chili powder or adding extra jalapeños.
  • For a thicker chili, reduce the amount of chicken broth or simmer uncovered for the last 30 minutes if your crockpot allows.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Substitute sour cream with Greek yogurt for a lighter version.

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Find it online: https://fastcookingfun.com/creamy-crockpot-white-chicken-chili-recipe/