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Creamy Crockpot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 72 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours (low) or 3-4 hours (high)
  • Total Time: 6 hours 10 minutes to 8 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Description

This creamy crockpot white chicken chili is a comforting and flavorful slow-cooked dish featuring tender chicken, white beans, corn, and a blend of spices. Enriched with cream cheese and sour cream, it delivers a rich and creamy texture perfect for an easy dinner. Serve it topped with fresh cilantro, shredded cheese, jalapeños, and crunchy tortilla chips for added depth and fun.

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
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 2 cups chicken broth
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sour cream

Garnishes

  • Fresh cilantro, chopped
  • Shredded cheese
  • Sliced jalapeños
  • Tortilla chips

Instructions

  1. Layer Ingredients: Place the chicken breasts 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 of the chicken. Pour the chicken broth over all the ingredients evenly.
  2. Cook Chicken: Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender enough to shred easily.
  3. Shred Chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken back into the crockpot to mix with the other ingredients.
  4. Add Creamy Ingredients: Stir in the softened cream cheese and sour cream thoroughly into the chili base. Continue cooking on low for an additional 15 to 20 minutes until the cream cheese is melted and everything is heated through for a creamy consistency.
  5. Serve: Spoon the creamy white chicken chili into bowls and garnish with chopped fresh cilantro, shredded cheese, sliced jalapeños, and tortilla chips to taste. Enjoy warm for a comforting meal.

Notes

  • Chicken breasts can be used fresh or frozen; cooking times may vary slightly.
  • For a spicier chili, add more diced green chiles or jalapeños.
  • Feel free to substitute sour cream with Greek yogurt for a healthier twist.
  • This chili freezes well—store leftovers in an airtight container for up to 3 months.
  • Adjust seasoning and salt to your preference before serving.

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