Description
This creamy crockpot white chicken chili is a comforting and flavorful slow-cooked dish perfect for cozy gatherings. It combines tender chicken breasts with white beans, corn, and a blend of spices, enriched with cream cheese and sour cream for a smooth, luscious texture. Served with fresh toppings like cilantro, shredded cheese, jalapeños, and crunchy tortilla chips, it’s a hearty meal that’s easy to prepare and sure to please any crowd.
Ingredients
Scale
Main Ingredients
- 1 lb chicken breasts (fresh or frozen)
- 1 can (15 oz) white beans (such as cannellini or Great Northern), drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chiles
- 2 cups chicken broth
Spices and Seasonings
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Dairy and Toppings
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sour cream
- Fresh cilantro, chopped (for serving)
- Shredded cheese (for serving)
- Sliced jalapeños (for serving)
- Tortilla chips (for serving)
Instructions
- Prepare Ingredients and Layer: Place the chicken breasts evenly at the bottom of the crockpot. Add the drained and rinsed white beans, corn, diced green chiles, chili powder, ground cumin, paprika, onion powder, salt, and pepper on top. Pour the chicken broth over all the ingredients to moisten and combine flavors.
- Cook the Chili: Cover the crockpot with a lid and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. Cook until the chicken breasts are tender and easily shred with a fork.
- Shred Chicken: Carefully remove the cooked chicken breasts from the crockpot. Using two forks, shred the chicken into bite-size pieces, then return the shredded chicken to the crockpot, mixing it with the other ingredients.
- Add Cream Cheese and Sour Cream: Stir in the softened cream cheese and sour cream thoroughly until fully combined. Continue cooking in the crockpot for an additional 15 to 20 minutes, or until the cream cheese is melted and the chili is heated through and creamy.
- Serve and Garnish: Ladle the chili into bowls and garnish with chopped fresh cilantro, shredded cheese, sliced jalapeños, and crunchy tortilla chips to your liking for added flavor and texture.
Notes
- You can use frozen chicken breasts directly in the crockpot without thawing, just extend cooking time slightly if needed.
- For a spicier chili, add extra diced jalapeños or a pinch of cayenne pepper to the cooking mixture.
- If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Adjust salt and pepper seasoning at the end to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the flavor often improves overnight.
