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White Chicken Chili

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A creamy and flavorful white chicken chili made in a slow cooker, perfect for busy days and customizable with various toppings.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 24 oz low-sodium chicken broth
  • 2 cans (15 oz each) great Northern beans, drained and rinsed
  • 2 cans (4 oz each) diced green chiles (1 hot, 1 mild)
  • 1 can (15 oz) 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 of fresh cilantro, chopped
  • 4 oz reduced-fat cream cheese, softened
  • 1/4 cup half and half
  • Toppings: sliced jalapeños, avocado, sour cream, fresh cilantro, tortilla strips, shredded cheese

Instructions

  1. Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
  2. Season the chicken breasts with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper.
  3. Layer in the diced onion, minced garlic, corn, drained beans, and diced green chiles.
  4. Pour the low-sodium chicken broth over the entire mixture.
  5. Add a handful of chopped fresh cilantro to the slow cooker.
  6. Gently mix all the ingredients together without shredding the chicken.
  7. Cover and cook on LOW for 480 minutes or HIGH for 180-240 minutes.
  8. Once cooking time is up, shred the chicken inside the slow cooker.
  9. Add the softened cream cheese and half and half to the pot, stirring well, and cook for another 15 minutes on low.
  10. Serve warm with your choice of toppings.

Notes

Feel free to customize your chili with different beans, spices, or toppings to make it uniquely yours!

Nutrition

Find it online: https://techhommy.com/white-chicken-chili-crockpot/