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Creamy Crockpot White Chicken Chili (Best Easy Recipe)

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This creamy crockpot white chicken chili is proof that sometimes the simplest method wins. With just ten minutes of prep, the slow cooker does all the work, delivering a rich, velvety, and deeply comforting chili that’s perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 2 cans (15 ounces each) Great Northern beans, drained and rinsed
  • 2 cans (4 ounces each) diced green chiles
  • 1 can (15 ounces) corn, drained (or 1.5 cups frozen)
  • 2 cups low-sodium chicken broth
  • 8 ounces block cream cheese, softened and cubed
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Optional garnishes: fresh cilantro, sliced jalapeños, shredded Monterey Jack cheese, diced avocado, sour cream, lime wedges, crushed tortilla chips

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker. Sprinkle them with cumin, garlic powder, onion powder, chili powder, salt, and pepper. Rub the spices in a bit with your hands.
  2. Dump the drained Great Northern beans and corn over the chicken. Do not stir yet.
  3. Pour the chicken broth around the edges, then spoon the green chiles on top. Give everything a gentle stir.
  4. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. Low is better for deeper flavor.
  5. After cooking, remove the chicken breasts to a cutting board. Shred them with two forks (they will fall apart easily). Alternatively, use a hand mixer right in the pot—just pulse a few times until the chicken breaks apart. Be careful not to over-mix or the beans will turn to mush.
  6. Return the shredded chicken to the pot. Add the cubed cream cheese, stirring until it melts completely into the broth, about 2 to 3 minutes.
  7. Taste and adjust seasoning. Add more salt or heat as desired.
  8. Turn off the slow cooker and let the chili sit for 10 minutes before serving to allow flavors to settle and texture to thicken.
  9. Ladle into bowls and top with your favorite garnishes: fresh cilantro, shredded cheese, diced avocado, a squeeze of lime, and crunchy tortilla chips.

Notes

For best texture, let cream cheese sit at room temperature for 20 minutes before cubing. Cooking on LOW is recommended for most tender chicken and deepest flavor. If chili is too thin, mash about half a cup of beans against the side of the pot with a fork to thicken. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, easy chili recipe, chicken chili, comfort food

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