Crockpot White Chicken Chili
A hearty and flavorful chicken chili made in a crockpot, perfect for cozy meals with family and friends.
Ingredients
Main Ingredients
- 2 pounds Chicken Breast Use fresh or frozen; adjust cooking time accordingly.
- 3 cans White Beans, rinsed and drained Can substitute with kidney beans if desired.
- 1 large Onion, diced Opt for a yellow or white onion for sweetness.
- 3 cloves Garlic, minced Fresh is best, but powdered garlic can be used in a pinch.
- 1 can Green Chilies, diced Can swap for jalapeños for added heat.
- 4 cups Chicken Broth Homemade is ideal, but store-bought works too.
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Oregano
- 8 ounces Cream Cheese For creaminess; substitute with Greek yogurt for a lighter option.
- to taste Salt and Pepper
Instructions
Preparation
- Start by placing the chicken breasts at the bottom of your crockpot.
- Sprinkle the diced onion and minced garlic over the chicken.
- Add the rinsed white beans and diced green chilies on top.
- Sprinkle in the cumin, chili powder, and oregano, followed by salt and pepper to taste.
- Pour in the chicken broth, ensuring everything is submerged.
Cooking
- Cover the crockpot and set it to cook for 6-8 hours on low or 3-4 hours on high.
- About 30 minutes before serving, stir in the cream cheese until melted and smooth.
- Once the chicken is cooked through, shred the chicken directly in the pot and stir well.
- Ladle into bowls and enjoy!
Notes
Leftover Crockpot White Chicken Chili can be stored in an airtight container in the fridge for up to four days or frozen for up to three months. Thaw overnight and reheat with a splash of broth.