Creamy Crockpot White Chicken Chili
This comforting white chicken chili is packed with tender chicken, beans, and zesty green chiles for an easy meal everyone will love.
dailyrecipesbook.comThere is nothing quite like coming home to a warm bowl of chili that was cooking in the slow cooker all day long. This white chicken chili is a family favorite because it feels hearty and creamy without being too heavy.
My best tip for this recipe is to shred the chicken right in the pot using two forks before stirring in the cream cheese. It helps thicken the chili and makes sure every bite is perfectly seasoned.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (4 ounces) chopped green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 3 cups chicken broth
- 4 ounces cream cheese, softened
- Salt and pepper to taste
Instructions
- 1
Place the chicken breasts, beans, corn, and green chiles into your slow cooker.
- 2
Sprinkle the cumin, oregano, and chili powder over the ingredients.
- 3
Pour the chicken broth over everything, then cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- 4
Remove the chicken and shred it with two forks before returning it to the slow cooker.
- 5
Add the softened cream cheese and stir well until the chili is smooth and creamy.
- 6
Season with salt and pepper to your liking and serve hot.
๐ก Tips
Serve this chili topped with fresh cilantro, shredded cheddar cheese, or crushed tortilla chips. If you have leftovers, store them in an airtight container in the fridge for up to three days. It actually tastes even better the next day after the flavors have had time to meld.
Made this recipe? Let us know how it went.
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