Creamy Crockpot White Chicken Chili

This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night.

Course Main Course, Soup

Keyword Black Pepper, Cayenne Pepper, Chicken Breasts, Chicken Broth, Chili Powder, Cilantro, Corn, Cream Cheese, Cumin, Dried Oregano, Garlic, Great Northern Beans, Green Chilies, Half and Half, Onion, Salt

Cooking Method Slow Cooker

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 276kcal

Author Recipe Adapted From: TheChunkyChef.com

Equipment

Slow Cooker

Ingredients

1 pound Chicken Breasts Skinless & boneless
1 Yellow Onion Diced
2 cloves Garlic Minced
24 ounces Chicken Broth Low-sodium
2 cans Great Northern Beans 15 ounces, drained, and rinsed
2 cans Diced Green Chiles 4 ounces
15 ounces Corn Canned and drained
1 teaspoon Salt
½ teaspoon Black Pepper
1 teaspoon Cumin
¾ teaspoon Oregano
½ teaspoon Chili Powder
¼ teaspoon Cayenne Pepper
1 handful Cilantro Chopped
4 ounces Cream Cheese Low-fat
¼ cup Half and Half
Jalapeños For topping; optional
Avocado For topping; optional
Tortilla Strips For topping; optional

Instructions

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Remove chicken to large mixing bowl, shred, then return to slow cooker.
Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes.
Stir well and serve with desired toppings.

Video

Nutrition