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Easy Creamy Crockpot White Chicken Chili Recipe

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This creamy crockpot white chicken chili is incredibly easy to make—just dump everything in the slow cooker and let it work its magic. It’s rich, velvety, and perfect for parties, potlucks, or family dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 2 cans (15 oz each) white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 1 cup frozen corn
  • 2 cans (4 oz each) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 8 oz cream cheese, softened to room temperature
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream or half-and-half
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon chili powder (optional, for depth)
  • 1 teaspoon salt (or to taste)
  • Black pepper to taste
  • ¼ teaspoon cayenne pepper or red pepper flakes (optional, for heat)
  • For garnish: fresh cilantro, shredded Monterey Jack or pepper jack cheese, diced avocado, lime wedges, tortilla chips or crusty bread

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse both cans of white beans. Set aside one can of beans whole. Combine the other can of beans with the softened cream cheese in a blender or bowl—this will get blended later. Cut the cream cheese into cubes if not fully softened.
  2. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, frozen corn, and both cans of diced green chiles on top.
  3. Add the seasonings: Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Do not stir.
  4. Pour in the broth: Slowly pour the chicken broth around the edges of the slow cooker, not directly on top of the seasonings.
  5. Cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken shreds easily with a fork.
  6. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
  7. Create the creamy base: Blend the reserved can of beans with the cream cheese until completely smooth. Use a blender or immersion blender.
  8. Add the cream and finish: Pour the blended bean mixture into the slow cooker along with the heavy cream or half-and-half. Stir gently. Let cook for another 10-15 minutes on low to heat through and thicken. Taste and adjust seasoning.
  9. Serve and garnish: Ladle into bowls and top with shredded cheese, diced avocado, fresh cilantro, and a squeeze of lime. Serve with tortilla chips or crusty bread.

Notes

For a thicker chili, remove the lid and cook on high for an additional 20-30 minutes. For a dairy-free version, use dairy-free cream cheese and coconut milk. The chili can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, easy chili, gluten-free chili, party chili

Find it online: https://sparklechew.com/easy-creamy-crockpot-white-chicken-chili-recipe/