Description
A creamy and flavorful Crockpot White Chicken Chili that’s easy to make and perfect for a cozy meal.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 2 cans (4 oz each) diced green chiles (mild or hot)
- 1 can (15 oz) whole kernel corn, drained
- 3 cups low-sodium chicken broth
- 4 oz reduced-fat cream cheese (Neufchâtel), softened
- 1/4 cup half-and-half
- 1 tsp salt
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- Sliced jalapeños (for topping)
- Avocado (for topping)
- Sour cream (for topping)
- Crispy tortilla strips (for topping)
Instructions
- Place chicken breasts in the bottom of the slow cooker. Sprinkle with salt, cumin, oregano, chili powder, and cayenne pepper.
- Add onion, garlic, beans, green chiles, and corn. Pour chicken broth over everything.
- Cover and cook on LOW for 8 hours or HIGH for 3–4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the crockpot. Stir in softened cream cheese and half-and-half.
- Cover and cook on HIGH for 15 minutes, stirring until smooth and creamy. Serve hot with toppings.
Notes
- Feel free to adjust the spice levels by choosing mild or hot green chiles.
- Top with your choice of jalapeños, avocado, sour cream, or crispy tortilla strips for added flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours on LOW or 3-4 hours on HIGH
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 1g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg