Creamy Crockpot White Chicken Chili
A comforting creamy white chicken chili that’s tender, hearty, and perfect for busy days.
- Prep Time: 10 minutes
- Cook Time: 390 minutes
- Total Time: 400 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 chicken breasts
- 1 can white beans (such as Great Northern or Cannellini)
- 1 can corn, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can green chilies
- 2 cups chicken broth
- 1 cup heavy cream or sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the chicken: Place the chicken breasts in the crockpot.
- Add the base ingredients: Add the white beans, corn, diced onion, minced garlic, and green chilies.
- Mix in the liquids and spices: Pour in the chicken broth, then sprinkle in the cumin, chili powder, salt, and pepper.
- Combine everything: Stir gently to combine all ingredients thoroughly.
- Cook the chili: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken from the crockpot and shred it using two forks.
- Incorporate the cream: Return the shredded chicken to the crockpot and stir in the heavy cream or sour cream until well blended.
- Final cooking phase: Let it cook for an additional 30 minutes on low to heat through.
- Serve: Serve hot, garnished with fresh cilantro for extra flavor.
Notes
For a thicker consistency, you can blend a portion of the chili before adding the cream. Be mindful of cooking times to keep the chicken tender.