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Bowl of creamy crockpot white chicken chili topped with cilantro and cheese

Creamy Crockpot White Chicken Chili

A comforting and creamy white chicken chili made effortlessly in a slow cooker, perfect for busy weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

For the chili

  • 1 lb boneless skinless chicken breasts, trimmed of excess fat Tender texture
  • 1 each yellow onion, diced Adds sweetness and aroma
  • 2 cloves garlic, minced Boosts flavor
  • 24 oz chicken broth (low sodium) Provides moisture and base flavor
  • 2 15oz cans great Northern beans, drained and rinsed Adds creaminess and protein
  • 2 4oz cans diced green chiles (1 hot, 1 mild) Adds a mild heat
  • 1 15oz can whole kernel corn, drained Contributes sweetness and texture
  • 1 tsp salt Enhances overall flavor
  • 1/2 tsp black pepper Provides mild spice
  • 1 tsp cumin Adds earthiness
  • 3/4 tsp oregano Brings a herbaceous note
  • 1/2 tsp chili powder Adds warmth
  • 1/4 tsp cayenne pepper Offers a touch of heat
  • small handful fresh cilantro, chopped Freshens the flavor
  • 4 oz reduced fat cream cheese, softened Creates creaminess
  • 1/4 cup half and half Adds richness

Toppings

  • sliced jalapenos Adds extra heat if desired
  • sliced avocados Brings creaminess
  • dollop of sour cream Adds tang
  • minced fresh cilantro Enhances freshness
  • tortilla strips Adds crunch
  • shredded Monterey jack or Mexican cheese For a cheesy finish

Instructions
 

Preparation

  • Start by placing the boneless skinless chicken breasts at the bottom of your slow cooker.
  • Sprinkle the chicken with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper to season well.
  • Layer the diced yellow onion and minced garlic on top of the seasoned chicken.
  • Add the rinsed great Northern beans and the diced green chiles.
  • Pour in the whole kernel corn and add the low-sodium chicken broth.
  • Toss in the chopped cilantro.
  • Stir everything carefully to combine all the ingredients.

Cooking

  • Cover the slow cooker and set it to cook on LOW for 8 hours or on HIGH for 3-4 hours.
  • Once cooking time is up, remove the chicken and shred it using two forks.
  • Return the shredded chicken to the slow cooker and add the softened cream cheese and half and half.
  • Stir the mixture well and cover again. Cook on HIGH for an additional 15 minutes.
  • For a smoother blend, whisk a few ladles of chili with cream cheese in a mixing bowl until smooth.
  • Stir the creamy mixture back into the chili.

Notes

Adjust spices based on taste preferences. Use high-quality broth for richer flavor. Let sit after cooking for flavors to meld.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 12gSaturated Fat: 5gSodium: 800mgFiber: 10gSugar: 2g
Keyword creamy chili, Crockpot Chili, easy dinner, Slow Cooker Recipe, White Chicken Chili
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