Easy Slow Cooker White Chicken Chili
Easy Crockpot White Chicken Chili is the perfect dinner for a busy weeknight! Tender white beans, corn, green chiles and shredded chicken are all married up in a rich and creamy broth. Just toss everything together in the Crockpot and let it do all of the work for you!
Ingredients
- 2 ½ cupslow sodium chicken broth ((divided))
- 1 cancanned white kidney beans ((540 ml or 19oz) drained and rinsed, divided)
- 1 cansweet corn ((341 ml or 12oz) drained)
- ½ mediumonion ((finely diced))
- 1 cancanned green chiles ((127 ml or 4.3oz))
- 2 clovesgarlic ((minced))
- 1 tablespoonchili powder
- 1 teaspooncumin
- 1 teaspoonsalt
- 4boneless skinless chicken breasts ((about 2 lb))
- 4 ozcream cheese room temperature ((125 grams) room temperature)
Directions
- 1
In a blender or food processor, blend ½ cup chicken broth with ½ cup of white beans until smooth. Pour into a 3-5 quart slow cooker.
- 2
Add the remaining chicken broth and beans, along with, corn, onion, green chiles, garlic, chili powder, cumin and salt. Stir and nestle the chicken breasts down into the liquid.
- 3
Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until onion is tender and chicken breasts reach an internal temperature of 165 degrees F (the chicken should be cooked in about 3 hours on low).
- 4
Remove the chicken from the crockpot and stir in cubed, room temperature cream cheese. Cover.
- 5
Shred the chicken and add back into the slow cooker. Stir to incorporate the melted cheese. Taste and adjust seasonings as desired.