Description
Indulge in this soul-warming Creamy Crockpot White Chicken Chili, a perfect one-pot comfort meal for busy weeknights. Featuring tender chicken breasts, hearty Great Northern beans, zesty green chiles, and a velvety cream cheese base, this dish is as satisfying as it is simple. With its customizable heat levels and rich, tangy flavor profile, it is an ideal family-friendly dinner that feels like a treat without requiring hours of kitchen time. Simply toss, slow cook, and enjoy the delicious aroma.
Ingredients
1 lb boneless skinless chicken breasts
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
1 (15 oz) can 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 fresh cilantro, chopped
4 oz reduced-fat cream cheese, softened
1/4 cup half and half
Instructions
Place chicken breasts at the bottom of the slow cooker.
Season chicken with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper.
Add diced onion, minced garlic, drained beans, green chiles, corn, and chicken broth.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Remove chicken and shred with two forks, then return to the slow cooker.
Stir in the softened cream cheese and half and half until smooth and creamy.
Stir in fresh cilantro and serve warm with your favorite toppings.
Notes
Adjust the heat by using mild or hot green chiles and varying the amount of cayenne pepper. Top with shredded Monterey Jack cheese, diced avocado, or sour cream for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg