Description
Easy Creamy Crockpot White Chicken Chili is a comforting and flavorful dish perfect for chilly evenings or busy days. This recipe is simple, family-friendly, and practically a set-it-and-forget-it meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
Instructions
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Layer in the rinsed great northern beans, corn, diced onion, garlic, and diced green chilies over the chicken.
- Sprinkle the cumin, chili powder, and a pinch of salt and pepper over the top of the ingredients.
- Gently pour the chicken broth over everything, making sure the chicken is submerged.
- Cover the crockpot and set it to cook on low for 6-8 hours or high for 4 hours.
- Once cooked, shred the chicken with two forks and stir in the heavy cream or half-and-half, adjusting seasoning as needed before serving.
- Ladle the chili into bowls and top with your favorite garnishes like cilantro, tortilla chips, or sour cream.
Notes
- For a lighter version, use low-fat or coconut milk instead of heavy cream.
- You can exchange chicken for turkey for a healthier alternative.
- Add diced jalapeños or cayenne pepper for extra heat.
- Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A