Creamy Crockpot White Chicken Chili
A delightful and comforting slow-cooked chili featuring tender chicken, hearty white beans, and creamy flavors, perfect for busy evenings.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cans 15 ounces each white beans, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth Can use homemade for richer flavor.
- 1 can 4 ounces green chilies
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper, to taste
- 1 cup heavy cream For a lighter option, consider half-and-half or dairy-free substitute.
- Fresh cilantro, for garnish
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Add the drained and rinsed white beans over the chicken.
- Sprinkle in the chopped onion and minced garlic.
- Add chicken broth, green chilies, cumin, oregano, and a sprinkle of salt and pepper.
- Cover the crockpot and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- After cooking, shred the chicken right in the crockpot using two forks.
- Stir in the heavy cream until combined.
- Serve in bowls, garnished with fresh cilantro.
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Notes
For added depth of flavor, consider searing the chicken before cooking. Adjust spices to enhance your preferred taste. Ideal for leftovers, store in airtight containers. Can be frozen for up to 3 months.