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Creamy Crockpot White Chicken Chili

A warm, creamy, and hearty chili made with tender chicken and a blend of spices, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup corn (frozen or canned)
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup cream cheese Cubed
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Start by placing your boneless, skinless chicken breasts at the bottom of the crockpot. Season them lightly with salt and pepper.
  2. Layer the diced onions and minced garlic over the chicken.
  3. Sprinkle cumin and chili powder over the ingredients.
  4. Pour in the drained white beans, diced tomatoes with green chilies, corn, and chicken broth.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. Shred the chicken directly in the crockpot using two forks. Then, cube the cream cheese and stir it into the chili until it melts.
  7. Serve hot, garnished with fresh cilantro.

Notes

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to three months. Reheat thoroughly while stirring occasionally.