why make this recipe
Crockpot White Chicken Chili is a perfect dish for busy days or chilly nights. Using a slow cooker means you can start it in the morning and come home to a warm, hearty meal. This dish is not only comforting and delicious but also healthy, packed with protein and fiber from the chicken and beans. The flavor comes together beautifully as it simmers, making it a favorite for families and friends alike.
how to make Crockpot White Chicken Chili
Ingredients:
- 1 lb boneless skinless chicken breasts
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 oz low sodium chicken broth
- 2 (15 oz) cans great Northern beans, drained and rinsed
- 2 (4 oz) cans diced green chiles
- 1 (15 oz) can whole kernel corn, drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro, chopped
- 4 oz reduced-fat cream cheese, softened
- 1/4 cup half and half
Directions:
- Place the chicken breasts at the bottom of the crockpot.
- Add the diced onion, minced garlic, chicken broth, great Northern beans, diced green chiles, and corn.
- Sprinkle the salt, black pepper, cumin, oregano, chili powder, and cayenne pepper over the top.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- When the chicken is cooked, shred it with two forks and stir it back into the chili.
- Add the softened cream cheese and half and half, stirring until they are well mixed and creamy.
- Let it cook for an additional 10-15 minutes until everything is heated through.
how to serve Crockpot White Chicken Chili
Serve the chili hot, garnished with fresh cilantro. It pairs well with tortilla chips, cornbread, or a side salad. You can also offer toppings like shredded cheese, avocado slices, or a dollop of sour cream for extra flavor.
how to store Crockpot White Chicken Chili
To store leftovers, let the chili cool completely. Transfer it to an airtight container and refrigerate. It will last for about 3-4 days in the fridge. You can also freeze it for up to 2-3 months. To reheat, simply thaw overnight in the refrigerator and warm it on the stove or in the microwave.
tips to make Crockpot White Chicken Chili
- If you like a thicker chili, mash some of the beans before adding them to the crockpot.
- Feel free to adjust the spices according to your taste. You can add more cayenne for extra heat or skip it altogether for a milder flavor.
- Consider adding vegetables like bell peppers or corn for added nutrition and flavor.
variation
For a vegetarian option, replace the chicken with plant-based protein, and use vegetable broth instead of chicken broth. You can also add more beans or vegetables to make it heartier.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just add an extra hour to the cooking time on low.
Can I skip the cream cheese?
Yes, you can skip the cream cheese if you want a lighter version. The chili will still be delicious without it!
Can I make this chili on the stove?
Yes, you can make it on the stove! Simply sauté the onion and garlic in a pot, then add all the ingredients and simmer for about 30-40 minutes until the chicken is cooked through and tender.
Crockpot White Chicken Chili
Ingredients
Method
- Place the chicken breasts at the bottom of the crockpot.
- Add the diced onion, minced garlic, chicken broth, great Northern beans, diced green chiles, and corn.
- Sprinkle the salt, black pepper, cumin, oregano, chili powder, and cayenne pepper over the top.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- When the chicken is cooked, shred it with two forks and stir it back into the chili.
- Add the softened cream cheese and half and half, stirring until they are well mixed and creamy.
- Let it cook for an additional 10-15 minutes until everything is heated through.
