Description
A completely no-fuss slow cooker white chicken chili. Simply dump ingredients in the crockpot and walk away. Features tender shredded chicken, white beans, and corn in a creamy, savory broth.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 onion, diced
- 2 cans (15 oz) Great Northern beans, drained and rinsed
- 1 can (15 oz) Cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 cup frozen corn
- 3 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz cream cheese, softened
- 1/4 cup fresh cilantro, chopped
Instructions
- Combine Ingredients: Place chicken breasts in the bottom of a 6-quart slow cooker. Add drained beans, corn, diced onion, green chiles, cumin, oregano, chili powder, salt, and pepper.
- Add Broth: Pour chicken broth over the ingredients. Stir gently to mix the spices.
- Slow Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken is done when it shreds easily.
- Shred Chicken: Remove chicken breasts to a plate and shred with two forks.
- Add Creaminess: Whisk the softened cream cheese into the hot liquid in the slow cooker until smooth and melted. This might take a minute of whisking.
- Finish: Return the shredded chicken to the pot. Stir in the fresh cilantro. Taste and adjust seasoning if needed.
- Serve: Ladle into bowls and serve hot with your favorite toppings.
Notes
- Softened Cream Cheese: Make sure your cream cheese is at room temperature before adding it. Cold cream cheese can curdle or stay lumpy in the hot broth.
- Thicker Chili: If you prefer a thicker consistency, mash some of the beans against the side of the pot before adding the cream cheese.
- Spice Control: This recipe is mild and family-friendly. For more heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper with the spices.
- Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
- Prep Time: 10 mins
- Cook Time: 6 hrs
- Category: Dinner, Soup, Crockpot
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg