Description
This Creamy Crockpot White Chicken Chili is a comforting and flavorful dish perfect for busy weeknights. Packed with tender chicken, creamy beans, and a hint of spice, it’s a satisfying meal the whole family will love.
Ingredients
Scale
Chicken Chili:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (15 oz) can white beans (drained and rinsed)
- 1 (15 oz) can great northern beans (drained and rinsed)
- 1 (15 oz) can corn (drained)
- 1 (4 oz) can diced green chiles
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 (8 oz) block cream cheese (cubed)
- 1/2 cup sour cream
Instructions
- Add the chicken: Place chicken breasts in the bottom of a 6-quart crockpot.
- Add ingredients: Top with white beans, great northern beans, corn, green chiles, onion, garlic, cumin, oregano, chili powder, salt, pepper, and chicken broth. Stir gently.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred chicken: Remove chicken, shred, and return it to the crockpot.
- Add cream cheese and sour cream: Stir until melted and combined. Cook on high for 15–20 minutes until creamy.
- Serve: Top with favorite toppings and enjoy!
Notes
- For a thinner consistency, add milk or more broth.
- This chili freezes well—store in airtight containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
