Creamy Crock Pot White Chicken Chili (Print Version)
Enjoy a rich and creamy white chicken chili made effortlessly in your Crock Pot. This comforting recipe features tender chicken, beans, and a luscious cream cheese base for a satisfying meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 255 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Hearty Foundation
01 -
2 lbs boneless, skinless chicken breasts
02 -
4 cups low-sodium chicken broth
03 -
2 (15-oz) cans cannellini beans, rinsed and drained
04 -
1 (15-oz) can great northern beans, rinsed and drained
→ Aromatic & Veggie Medley
05 -
1 large yellow onion, chopped
06 -
4 cloves garlic, minced
07 -
1 (4-oz) can diced green chiles, undrained
08 -
1 (15-oz) can whole kernel corn, drained
09 -
1 jalapeño, seeded and minced
→ Southwestern Spice Symphony
10 -
2 tsp ground cumin
11 -
1 tbsp chili powder
12 -
1 tsp dried oregano
13 -
1/2 tsp cayenne pepper
14 -
1 tsp kosher salt
15 -
1/2 tsp black pepper
→ Creamy Dream Finish
16 -
8 oz cream cheese, softened and cut into cubes
17 -
1/4 cup fresh cilantro, chopped, for garnish
18 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
Place 2 lbs boneless, skinless chicken breasts into a 6-quart crock pot. Add 4 cups low-sodium chicken broth, 1 large yellow onion (chopped), 4 cloves garlic (minced), 1 (4-oz) can diced green chiles (undrained), and 1 jalapeño (seeded and minced).
02 -
Stir in 2 tsp ground cumin, 1 tbsp chili powder, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1 tsp kosher salt, and 1/2 tsp black pepper. This blend creates the signature flavor for your Crock Pot White Chicken Chili with Cream Cheese.
03 -
Cover the crock pot and cook on LOW for 4 hours, or until the chicken is tender and easily shredded. This slow cooking method ensures a deeply flavorful Crock Pot White Chicken Chili with Cream Cheese.
04 -
Carefully remove the cooked chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot, stirring it back into the flavorful broth.
05 -
Stir in 2 (15-oz) cans cannellini beans (rinsed and drained), 1 (15-oz) can great northern beans (rinsed and drained), 1 (15-oz) can whole kernel corn (drained), and 8 oz cream cheese (softened and cubed). The cream cheese makes this Crock Pot White Chicken Chili with Cream Cheese extra rich.
06 -
Continue to cook on LOW for another 30 minutes, stirring occasionally, until the cream cheese is fully melted and incorporated, creating a smooth, creamy texture. The chili should be heated through.
07 -
Ladle the warm Crock Pot White Chicken Chili with Cream Cheese into bowls. Garnish with 1/4 cup fresh cilantro (chopped) and serve immediately with 1 lime (cut into wedges) for a bright finish.
# Notes:
01 -
Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
02 -
Adjust the cayenne pepper and jalapeño quantities to your preferred spice level. For less heat, omit the cayenne and use half a jalapeño.
03 -
For a thicker chili, you can mash some of the beans against the side of the pot before adding the cream cheese.
04 -
Elevate your chili with toppings like shredded cheddar cheese, sour cream, sliced avocado, or crushed tortilla chips for added texture and flavor.
# Tools You'll Need:
01 -
Slow cooker
02 -
Measuring cups
03 -
Measuring spoons
04 -
Cutting board
05 -
Chef's knife
06 -
Can opener
07 -
Fork
# Nutrition Facts (Per Serving):
Calories: 415 kcal
Total Fat: 14 g
Total Carbohydrate: 29 g
Protein: 37 g