Crockpot White Chicken Chili
A warm, comforting chili featuring tender chicken, creamy broth, and hearty ingredients, perfect for chilly days.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 15-ounce cans cannellini beans, rinsed and drained
- 1 15-ounce can corn, drained
- 1 4-ounce can green chilies, diced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional) for heat
- 4 ounces cream cheese, softened
Optional Toppings
- shredded cheese
- sour cream
- cilantro
- avocado
Instructions
Preparation
- Gather all your ingredients. Chop your onion and mince the garlic.
Assemble in the Crockpot
- Layer chicken breasts in the bottom of the crockpot.
- Add the chopped onion and minced garlic.
- Toss in the rinsed cannellini beans and drained corn.
- Pour in the diced green chilies.
Add Liquid and Spices
- Pour the chicken broth over the layered ingredients.
- Sprinkle in cumin, oregano, chili powder, and cayenne pepper (if using).
Stir and Cook
- Gently stir the mixture until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Finish the Chili
- Once cooked, remove the chicken and shred with forks.
- Return shredded chicken to the crockpot.
- Add the softened cream cheese and stir until melted and integrated.
Serve
- Ladle the chili into bowls and top with desired toppings.
Notes
Store leftovers in an airtight container for up to 3 days. This chili can be frozen for up to 3 months. For a vegan version, substitute chicken with plant-based proteins and use vegetable broth.