Description
This Crockpot Creamy White Chicken Chili is the ultimate comfort food cozy, creamy, and full of flavor. Tender shredded chicken, white beans, corn, and green chiles slow-cook together in a seasoned broth, then get finished with cream cheese and half & half for a silky-smooth texture. Perfect for chilly nights or easy weeknight dinners!
Ingredients
- 1 lb boneless, skinless chicken breasts (trimmed)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 oz low-sodium chicken broth
- 2 (15 oz) cans great Northern beans, drained and rinsed
- 2 (4 oz) cans diced green chiles (one hot, one mild recommended)
- 1 (15 oz) can corn, drained
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- ¾ tsp oregano
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- Small handful fresh cilantro, chopped
- 4 oz reduced-fat cream cheese, softened
- ¼ cup half and half
Optional Toppings: Sliced jalapeños, avocado, sour cream, minced cilantro, tortilla strips, shredded Monterey Jack or Mexican cheese
Instructions
- Layer and Season: Place chicken breasts in the bottom of the slow cooker. Season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Add Remaining Ingredients: Add onion, garlic, beans, green chiles, corn, chicken broth, and cilantro. Stir gently to combine.
- Slow Cook: Cover and cook on LOW for 8 hours or HIGH for 3–4 hours, until chicken is tender.
- Shred Chicken: Remove chicken, shred with two forks, and return it to the slow cooker.
- Add Creaminess: Stir in softened cream cheese and half & half until smooth. Cover and cook on HIGH for 15 minutes, or until creamy and slightly thickened.
- Serve: Stir well before serving. Ladle into bowls and garnish with your favorite toppings. Enjoy!
Notes
- To Thicken: Mix 1 tbsp cornstarch with 2–3 tbsp milk or broth; stir into chili and cook until thickened.
- Stovetop Option: Simmer ingredients (except dairy) for 30–40 minutes, then add cream cheese and half & half at the end.
- Instant Pot Option: Cook all ingredients (except dairy) on High Pressure for 20 minutes; natural release for 10 minutes, then stir in dairy.
- Storage: Refrigerate up to 4 days or freeze up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 8 hours