Description
This Crockpot White Chicken Chili is a creamy, hearty dish perfect for cold nights. With tender chicken breasts and a delightful blend of spices, it’s a comforting meal that cooks itself in your slow cooker.
Ingredients
2½ cups low sodium chicken broth (divided)
1 can canned white kidney beans (540 ml or 19oz) drained and rinsed
divided
1 can sweet corn (341 ml or 12oz) drained
½ medium onion (finely diced)
1 can canned green chiles (127 ml or 4.3oz)
2 cloves garlic (minced)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
4 boneless skinless chicken breasts (about 2 lb)
4 oz cream cheese room temperature (125 grams)
Instructions
- In a blender or food processor, blend ½ cup chicken broth with ½ cup of white beans until smooth. Pour into a 3-5 quart slow cooker.
- Add the remaining chicken broth and beans, along with corn, onion, green chiles, garlic, chili powder, cumin and salt. Stir and nestle the chicken breasts down into the liquid.
- Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until onion is tender and chicken breasts reach an internal temperature of 165 degrees F.
- Remove the chicken from the crockpot and stir in cubed, room temperature cream cheese. Cover.
- Shred the chicken and add back into the slow cooker. Stir to incorporate the melted cheese. Taste and adjust seasonings as desired.
Notes
For added flavor, let the chili sit for a few minutes after cooking to thicken. You can also top it with cilantro, cheese, or avocado if desired.
- Prep Time: 20
- Cook Time: 180
- Category: Main Course
- Method: slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 23 g
- Cholesterol: 72 mg
Keywords: crockpot white chicken chili, slow cooker recipes, chicken chili, white chili recipe