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Creamy Crockpot White Chicken Chili Recipe

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  • 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 (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
  • Yield: 6 servings
  • Category: Soup/Stew
  • Method: Slow Cooking
  • Cuisine: American

Description

This creamy crockpot white chicken chili is a comforting and flavorful slow-cooked dish perfect for an easy weeknight meal. Tender chicken breasts are cooked low and slow with white beans, corn, and green chiles, then mixed with cream cheese and sour cream to create a rich and velvety texture. Topped with fresh cilantro, shredded cheese, jalapeños, and crunchy tortilla chips, it’s a delicious twist on traditional chili that’s sure to please the whole family.

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
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 2 cups chicken broth

Dairy and Toppings

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sour cream
  • Fresh cilantro, chopped (for serving)
  • Shredded cheese (for serving)
  • Sliced jalapeños (for serving)
  • Tortilla chips (for serving)

Instructions

  1. Layer Ingredients: Place 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 the ingredients.
  2. Cook Chicken: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and thoroughly cooked.
  3. Shred Chicken: Remove the chicken breasts from the crockpot, shred them with two forks, then return the shredded chicken back into the crockpot, mixing it evenly with the other ingredients.
  4. Add Dairy: Stir in the softened cream cheese and sour cream until fully combined and smooth. Continue cooking for an additional 15-20 minutes to allow the cream cheese to melt into the chili and heat everything through.
  5. Serve and Garnish: Ladle the creamy white chicken chili into bowls. Serve topped with fresh chopped cilantro, shredded cheese, sliced jalapeños, and crunchy tortilla chips for added texture and flavor.

Notes

  • Using frozen chicken breasts is convenient, but make sure to add extra cooking time if needed to ensure they are fully cooked.
  • Adjust the level of spiciness by increasing or reducing the amount of diced green chiles and jalapeños as desired.
  • This chili can be prepared a day ahead and reheated; the flavors will deepen over time.
  • For a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
  • Substitute Greek yogurt for sour cream for a lighter option.

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Find it online: https://chachaathairestaurant.com/creamy-crockpot-white-chicken-chili-recipe/