Crockpot White Chicken Chili
A delightful and comforting chili that transforms simple ingredients into a flavorful masterpiece, perfect for busy weeknight dinners or cozy gatherings.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz) Great Northern or cannellini beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) green chilies, diced
- 3 cups chicken broth
Spices
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 0.5 tsp oregano
- 0.5 tsp salt adjust to taste
- 0.25 tsp black pepper
Creamy Ingredients
- 4 oz cream cheese, softened
- 0.5 cup sour cream
- 0.5 cup shredded Monterey Jack cheese plus extra for topping
Garnishes
- Fresh cilantro, chopped
- Jalapeños, sliced for garnish
- Lime wedges for serving
Instructions
Preparation
- Layer the Base: Start by placing the boneless, skinless chicken breasts directly at the bottom of your crockpot.
- Add the Good Stuff: Toss in the diced onion, minced garlic, drained beans, drained corn, and diced green chilies. Sprinkle in the spices.
- Pour in the Broth: Carefully pour the chicken broth over all the ingredients.
- Slow Cook: Cover the crockpot and set it on LOW for 6 hours or HIGH for 3 hours.
- Shred and Cream: Shred the chicken once cooked and return it to the pot. Mix in the cream cheese, sour cream, and Monterey Jack cheese.
- Taste and Serve: Cook uncovered for another 15 minutes on LOW. Serve in warm bowls with desired toppings.
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Notes
Utilize leftovers, adjust spices as per taste, ensure cream cheese is softened for a creamy texture, and freeze for later use.