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Creamy Crockpot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 193 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on low or 3-4 hours on high
  • Total Time: 6 hours 10 minutes to 8 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This creamy crockpot white chicken chili is a comforting and flavorful slow-cooked stew perfect for cozy meals. Featuring tender chicken breasts, white beans, corn, and diced green chiles, it’s seasoned with chili powder, cumin, paprika, and onion powder for a mild spicy kick. The addition of cream cheese and sour cream creates a rich, velvety texture. Easy to prepare and perfect for meal prep or family dinners, this chili can be garnished with fresh cilantro, shredded cheese, jalapeños, and served alongside crunchy tortilla chips.

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

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

Dairy

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sour cream

Optional Garnishes

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

Instructions

  1. Prepare Ingredients: Layer the chicken breasts at the bottom of the crockpot. Add the drained and rinsed white beans, corn, diced green chiles, chili powder, cumin, paprika, onion powder, salt, and pepper on top. Pour the chicken broth evenly over all ingredients to ensure proper cooking and flavor distribution.
  2. Cook the Chili: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The chicken should become tender and easily shredded once done.
  3. Shred Chicken: Remove the chicken breasts from the crockpot carefully. Using two forks, shred the chicken finely. Return the shredded chicken back into the crockpot to mix with the other ingredients.
  4. Add Creamy Ingredients: Stir in the softened cream cheese and sour cream thoroughly until well combined and creamy. Cover and cook for an additional 15-20 minutes to allow the cream cheese to fully melt and the chili to heat through evenly.
  5. Serve and Garnish: Spoon the white chicken chili into serving bowls. Garnish with chopped fresh cilantro, shredded cheese, sliced jalapeños, and tortilla chips as desired for added flavor, texture, and visual appeal.

Notes

  • You can use either fresh or frozen chicken breasts; cooking times may vary slightly.
  • Adjust the spices to your preferred heat level, adding more chili powder or diced jalapeños if you like it spicier.
  • For a thicker chili, reduce the amount of chicken broth or cook with the lid slightly ajar during the last hour.
  • Substitute Greek yogurt for sour cream for a healthier option.
  • This chili can be refrigerated for up to 4 days and freezes well for up to 3 months.

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Find it online: https://easy-tapas-recipes.com/creamy-crockpot-white-chicken-chili-recipe/