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Cheesy Crockpot White Chicken Chili | giveitsomethyme.com - Such an easy, delicious, set-and-forget crockpot recipe made with ingredients you most likely already have in your pantry and fridge!
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5 from 4 votes

Cheesy Crockpot White Chicken Chili

This cheesy, creamy white chicken chili is such an easy, delicious, set-and-forget crockpot recipe made with ingredients you most likely already have in your pantry and fridge.
Course Dinner, Main Course
Cuisine Gluten Free, Mexican
Prep Time 15 minutes
Cook Time 4 hours
Inactive 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 340kcal
Author Kim Peterson

Equipment

Ingredients

  • 2 pounds chicken breasts , boneless and skinless
  • 1 medium yellow onion , chopped
  • 4 garlic cloves , minced
  • 2 15-ounce cans white beans , drained and rinsed
  • 1 4-ounce can diced green chiles , mild or hot
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black or white pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 3 cups low-sodium chicken stock
  • 6 ounces cream cheese , room temperature
  • 1 ½ cups corn , fresh or frozen and thawed
  • 2 tablespoons fresh cilantro or parsley , chopped
  • Toppings: sliced green onions, jalapenos, fresh cilantro or parsley, shredded cheddar or jack cheese, Mexican crema, avocados, and toasted tortillas

Instructions

  • Place chicken breasts in slow cooker. Top with onion, garlic, beans, chiles, cumin, salt, chili powder, oregano, black pepper and cayenne.
  • Stir in chicken stock.
  • Cover and cook on low 4-6 hours, or on high 2-3 hours.
  • When chicken is tender, remove from slow cooker and place on a cutting board. Using two forks, shred the chicken.
  • In a small bowl, mix some of the chili’s hot liquid with the cream cheese to help it melt. Pour mixture back in the slow cooker, add the shredded chicken and corn.
  • Cover and cook another 15-20 minutes, or until chili is smooth, creamy and slightly thickened. Stir in fresh cilantro or parsley.
  • Ladle into bowls and serve with desired toppings. Enjoy!

Notes

Tip: For a thicker chili, combine a tablespoon of cornstarch with a couple tablespoons of chicken stock, water or milk in a small bowl. When the mixture is smooth, pour into the chili and cook to thicken.

Nutrition

Serving: 1 serving | Calories: 340kcal | Carbohydrates: 14g | Protein: 38g | Fat: 15g | Cholesterol: 128mg | Sodium: 892mg | Potassium: 841mg | Fiber: 2g | Sugar: 4g | Vitamin A: 679IU | Vitamin C: 6mg | Calcium: 57mg