Crockpot White Chicken Chili Recipe

Crockpot White Chicken Chili Recipe

from yourdailycook.com
Soup
195 min

This Crockpot White Chicken Chili is a creamy, comforting dish made with tender shredded chicken, great northern beans, diced green chiles, and a flavorful blend of spices. Slow-cooked to perfection, it features a rich texture from cream cheese and heavy cream, garnished with fresh cilantro, sour cream, tortilla strips, and cheese for a satisfying meal perfect for any day of the week.

Ingredients

  • 4boneless skinless chicken breasts
  • 1 tspsalt
  • ½ tsppepper
  • 1 tspcumin
  • 1 tspdried oregano
  • ½ tspchili powder
  • ¼ tspcayenne pepper
  • 1yellow onion, diced
  • 3garlic cloves, minced
  • 30 ozgreat northern beans, drained and rinsed (about 2 standard cans; cannellini beans can also be used)
  • 8 ozdiced green chiles, drained (about 2 standard cans)
  • 3 cupschicken broth
  • 4 ozcream cheese, cut into cubes
  • ½ cupheavy cream
  • ¼ cupchopped cilantro
  • sour cream, for serving
  • tortilla strips, for serving
  • shredded cheese, for serving

Directions

  1. 1

    Spray the slow cooker insert with nonstick spray to prevent sticking and make cleanup easier.

  2. 2

    Arrange the chicken breasts in a single layer at the bottom of the crockpot. Evenly sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper to infuse flavor.

  3. 3

    Top the seasoned chicken with diced onion, minced garlic, drained great northern beans, and drained diced green chiles for texture and taste.

  4. 4

    Pour 3 cups of chicken broth over the ingredients in the crockpot to provide the cooking liquid and blend the flavors.

  5. 5

    Cover the crockpot and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the chicken is thoroughly cooked and tender.

  6. 6

    Remove the chicken breasts from the crockpot onto a cutting board. Shred the meat using two forks, then return the shredded chicken back into the crockpot.

  7. 7

    Stir in the cream cheese cubes and heavy cream, cover the pot again, and cook on high for an additional 15 to 20 minutes until the cream cheese has melted and the chili is rich and warmed through.

  8. 8

    Stir in chopped cilantro for freshness, then serve the chili garnished with sour cream, tortilla strips, and shredded cheese to taste.