Description
This Crockpot White Chicken Chili is rich, creamy, and packed with tender shredded chicken, white beans, green chiles, and warm spices. It’s an easy slow cooker dinner that’s perfect for busy weeknights, cozy evenings, and game day gatherings. Just add your favorite toppings and enjoy!
Ingredients
Units
- 2 lbs boneless skinless chicken breasts (or thighs)
- 1 onion, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- 2 (15 oz) cans great northern beans or cannellini beans
- 2 (4 oz) cans diced green chiles
- 1 1/2 cups frozen corn
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon dried coriander
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 8 oz package cream cheese, cut into cubes
- 1 lime, juicedChopped cilantro, for topping
Instructions
- Place the chicken breasts into the Crockpot.
- Add the onions, garlic, chicken broth, great northern beans, diced green chiles, frozen corn, ground cumin, dried oregano, dried coriander, chili powder, smoked paprika, cayenne, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 4-5 hours, until chicken is tender.
- During the last hour, remove the chicken breasts and shred with two forks. Return the chicken to the slow cooker with the cubed cream cheese and stir well to combine. Cover and continue cooking for the remaining time.
- Before serving, stir in the lime juice and top with chopped cilantro.
Notes
Refrigerate leftovers in a sealed container for 3 or 4 days.
Reheat on the stovetop over medium heat until heated through.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner Recipe
- Method: Slow Cooker/Crockpot
- Cuisine: American
