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Easy Creamy Crockpot White Chicken Chili Recipe

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This creamy crockpot white chicken chili is a set-it-and-forget-it meal that delivers rich, velvety comfort food with tender chicken, white beans, and a luscious cream cheese broth. Perfect for busy weeknights or game day, it’s a crowd-pleaser that comes together with simple pantry ingredients.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (4 ounces) diced green chiles
  • 4 cups low-sodium chicken broth
  • 4 ounces cream cheese, softened and cubed
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese or pepper jack (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for garnish)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Place the chicken breasts in an even layer at the bottom of the slow cooker.
  3. Add the drained and rinsed cannellini beans, drained corn, and diced green chiles (with their liquid) over the chicken.
  4. In a small bowl, mix together the cumin, oregano, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne (if using). Sprinkle this spice blend evenly over the ingredients in the slow cooker.
  5. Slowly pour the chicken broth over everything, trying to pour around the edges to avoid washing off the spices.
  6. Cook on low for 6 hours or on high for 4 hours.
  7. After cooking, remove the chicken breasts to a cutting board and shred with two forks (or use a hand mixer directly in the slow cooker on low speed).
  8. Add the softened, cubed cream cheese and heavy cream to the slow cooker. Stir gently until the cream cheese is fully melted and the broth is smooth and creamy.
  9. Return the shredded chicken to the pot and stir to combine. Taste and adjust salt or spice level as needed.
  10. Turn off the slow cooker and let the chili rest for 10 minutes before serving. It will thicken slightly as it cools.
  11. Serve hot with desired garnishes: cilantro, cheese, avocado, lime wedges, and tortilla chips or crusty bread.

Notes

For best texture, add cream cheese at the end of cooking to avoid curdling. Use room temperature cream cheese for easier melting. To shred chicken quickly, use a hand mixer on low speed directly in the slow cooker. If chili is too thick, stir in extra broth or milk; if too thin, cook on high with lid off for 15-20 minutes. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

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

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