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Creamy Crockpot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 42 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings
  • Category: Soup/Chili
  • Method: Slow Cooking
  • Cuisine: American

Description

This creamy crockpot white chicken chili is a comforting and hearty dish perfect for chilly days. Tender chicken breasts are slow-cooked with beans, corn, and green chilies, seasoned with cumin and chili powder, then finished with rich heavy cream for a luscious texture. It’s easy to prepare and yields a flavorful meal that’s great for family dinners or meal prepping.

Ingredients

Scale

Chicken and Vegetables

  • 2 pounds boneless skinless chicken breasts
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup corn, frozen or canned

Beans and Seasonings

  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Finishing Touch

  • 1 cup heavy cream

Instructions

  1. Prepare the Crockpot: Place the boneless skinless chicken breasts at the bottom of the crockpot to ensure even cooking.
  2. Add Vegetables and Beans: Add the diced onion, minced garlic, drained white beans, diced green chilies, and corn on top of the chicken.
  3. Season the Chili: Sprinkle cumin, chili powder, salt, and pepper over the ingredients to build the chili’s flavor base.
  4. Cook the Chili: Set the crockpot to low heat and cook for 6-8 hours, or on high for 4 hours until the chicken is cooked through and tender.
  5. Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks for a pulled texture.
  6. Combine Chicken Back: Return the shredded chicken to the crockpot and mix with the other ingredients.
  7. Add Cream: Stir in 1 cup of heavy cream thoroughly to create a creamy consistency.
  8. Final Cooking: Cook the chili for an additional 30 minutes on low heat to let flavors meld and cream warm through.

Notes

  • For a spicier chili, add extra diced green chilies or a pinch of cayenne pepper.
  • Use low-sodium chicken broth to control the saltiness of the dish.
  • This chili freezes well; store leftovers in an airtight container for up to 3 months.
  • To lighten the recipe, substitute heavy cream with half-and-half or coconut cream.
  • Serve with toppings like shredded cheese, sour cream, or fresh cilantro for added flavor.

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Find it online: https://whisksweetly.com/creamy-crockpot-white-chicken-chili-recipe/