Creamy Crockpot White Chicken Chili Recipe
This Creamy Crockpot White Chicken Chili recipe is a comforting and easy-to-make dish, ideal for family dinners. Made with tender chicken breasts, Northern beans, and a mix of spices, it's slow-cooked to perfection. The addition of cream cheese and half-and-half gives it a luscious, creamy texture. Top it with jalapeños, avocado, and shredded cheese for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 oz chicken broth (low sodium)
- 2 (15 oz) cans great Northern beans, drained and rinsed
- 2 (4 oz) cans diced green chiles (one hot, one mild)
- 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
- Fresh cilantro, chopped
- 4 oz reduced-fat cream cheese, softened
- 1/4 cup half-and-half
Instructions
- Place chicken breasts, diced onion, minced garlic, chicken broth, beans, green chiles, corn, and spices in the crockpot.
- Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Remove chicken, shred it with forks, then return to the crockpot.
- Stir in softened cream cheese and half-and-half until the chili is creamy.
- Cook for an additional 15-20 minutes on low until well combined.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, use less broth or mash some of the beans.
- Adjust the level of spiciness by using different varieties of green chiles or by altering the amount of cayenne pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg