why make this recipe
Creamy Crockpot White Chicken Chili is a fantastic dish for those looking for a hearty and comforting meal without spending hours in the kitchen. This recipe is perfect for busy days since most of the cooking occurs in the slow cooker. It’s also a family-friendly meal, with its mild spice and creamy texture appealing to both kids and adults. Plus, it’s easy to customize with your favorite toppings!
how to make Creamy Crockpot White Chicken Chili
Ingredients :
- 1 lb boneless skinless chicken breasts, trimmed of excess fat
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 oz chicken broth (low sodium)
- 2 15oz cans great Northern beans, drained and rinsed
- 2 4oz cans diced green chiles (1 hot, 1 mild)
- 1 15oz can whole kernel corn, drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro, chopped
- 4 oz reduced fat cream cheese, softened
- 1/4 cup half and half
- sliced jalapenos, for serving
- sliced avocados, for serving
- dollop of sour cream, for serving
- minced fresh cilantro, for serving
- tortilla strips, for serving
- shredded Monterey jack or Mexican cheese, for serving
Directions :
- Add chicken breasts to the bottom of the slow cooker. Season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir to combine.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to a large mixing bowl, shred it, then return it to the slow cooker.
- Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes until creamy.
- To blend the cream cheese smooth, mix it with a few ladles of chili in a bowl before adding it back to the slow cooker.
- Stir well and serve with desired toppings. To thicken, mix 1 Tbsp of cornstarch with 2-3 Tbsp of liquid and stir into the chili. For stovetop: Cut chicken into pieces, sauté onions and garlic, add seasoning and ingredients, simmer until chicken is cooked, and finish with cream cheese and half and half. For Instant Pot: Add all ingredients, cube cream cheese on top, cook for 20 min, shred chicken, stir, and serve.
how to serve Creamy Crockpot White Chicken Chili
Serve this creamy chili hot, topped with sliced jalapenos, avocado, a dollop of sour cream, fresh cilantro, tortilla strips, and a sprinkle of shredded cheese for extra flavor and texture.
how to store Creamy Crockpot White Chicken Chili
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove or in the microwave until heated through. This chili also freezes well! Place the cooled chili in a freezer-safe container or bag and freeze for up to 3 months.
tips to make Creamy Crockpot White Chicken Chili
- For a thicker chili, mix cornstarch with a bit of water and stir it in towards the end of cooking.
- If you like it spicier, use two cans of hot diced green chiles or add more cayenne pepper.
- Fresh toppings can enhance flavor—consider cilantro, lime wedges, or crushed tortilla chips.
variation
You can switch out the great Northern beans for black beans or pinto beans. Additionally, you could make it vegetarian by using tofu or cooked lentils instead of chicken and vegetable broth instead of chicken broth.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts. Just make sure to cook it on HIGH for 4-5 hours instead of the recommended times.
Can I make this chili without a slow cooker?
Absolutely! You can make it on the stovetop or in an Instant Pot as noted in the directions.
How can I make this recipe dairy-free?
You can substitute the cream cheese with a dairy-free cream cheese alternative and use coconut milk instead of half and half.
Creamy Crockpot White Chicken Chili
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, trimmed of excess fat
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 24 oz chicken broth (low sodium)
- 2 15oz cans great Northern beans, drained and rinsed
- 2 4oz cans diced green chiles (1 hot, 1 mild)
- 1 15oz can whole kernel corn, drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro, chopped
- 4 oz reduced fat cream cheese, softened
- 1/4 cup half and half
For serving
- sliced jalapenos for serving
- sliced avocados for serving
- dollop of sour cream for serving
- minced fresh cilantro for serving
- tortilla strips for serving
- shredded Monterey jack or Mexican cheese for serving
Instructions
Preparation
- Add chicken breasts to the bottom of the slow cooker. Season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir to combine.
Cooking
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to a large mixing bowl, shred it, then return it to the slow cooker.
- Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes until creamy.
- To blend the cream cheese smooth, mix it with a few ladles of chili in a bowl before adding it back to the slow cooker.
- Stir well and serve with desired toppings.
Optional Tips
- To thicken, mix 1 Tbsp of cornstarch with 2-3 Tbsp of liquid and stir into the chili.
Variations
- You can switch out the great Northern beans for black beans or pinto beans. Additionally, you could make it vegetarian by using tofu or cooked lentils instead of chicken and vegetable broth instead of chicken broth.