Crockpot White Chicken Chili
A creamy and flavorful chili made with chicken, white beans, corn, and spices, slow-cooked for a rich and inviting meal.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts Use frozen chicken if needed, just increase the cooking time.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans Great Northern or cannellini beans, drained and rinsed
- 1 can corn, drained
- 1 can green chilies, diced
- 3 cups chicken broth
Seasonings
- 1 tsp cumin
- 1 tsp chili powder Adjust to taste.
- 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
- cilantro, chopped For garnish.
- jalapeños, sliced For topping.
- lime wedges For serving.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Add the diced onion and minced garlic over the chicken.
- Add the beans, corn, and diced green chilies, followed by the seasonings.
- Pour the chicken broth over the top to cover the ingredients.
Cooking
- Cover the crockpot and cook on LOW for 6 hours or on HIGH for approximately 3 hours.
- After cooking, shred the chicken into bite-sized pieces and return to the pot.
- Stir in the cream cheese, sour cream, and shredded Monterey Jack cheese until melted and combined.
- Cook uncovered for an additional 15 minutes on LOW, stirring occasionally.
Serving
- Ladle the chili into bowls and garnish with cilantro, jalapeños, and a sprinkle of Monterey Jack cheese.
- Serve with lime wedges for a zesty twist.
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Notes
Customizing spice levels can be done by adjusting the chili powder or omitting jalapeños. Thicken by blending one can of beans into a puree or simmer uncovered longer.