Creamy Crockpot White Chicken Chili
A comforting and delicious white chicken chili made in a crockpot, perfect for busy weeknights. It features a harmonious blend of flavors and a creamy base that brings joy in every spoonful.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup chicken broth
- 1 cup diced onion
- 1 cup corn (frozen or canned)
- 2 cloves garlic, minced
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Creamy Ingredients
- 1 cup heavy cream or sour cream For a creamier texture
- Chopped cilantro and lime wedges for serving (optional) For garnish
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Add the two cans of white beans, ensuring to drain and rinse them thoroughly.
- Pour in the chicken broth, followed by the diced onions.
- Add your choice of corn.
- Mince the garlic and add it to the crockpot.
- Sprinkle in the cumin, chili powder, salt, and pepper.
Cooking
- Cover the crockpot and set it to cook on low for about 6 to 8 hours or on high for 3 to 4 hours.
- Once the chicken is cooked through and tender, remove it and shred it using two forks.
- Return the shredded chicken to the crockpot and stir in the heavy cream or sour cream.
Serving
- Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped cilantro and lime wedges as desired.
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Notes
You can customize the spiciness by adding jalapeños or hot sauce according to your preference. This chili freezes well; make sure to cool it before storing.