Crockpot White Chicken Chili Recipe
This Crockpot White Chicken Chili is a creamy, comforting dish perfect for chilly days. Made with tender shredded chicken, beans, corn, and a blend of spices, it’s cooked slowly to develop deep flavors. The addition of heavy cream gives it a rich, velvety texture, making it a hearty and satisfying meal that’s easy to prepare with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high) plus 10 minutes warming
- Total Time: 8 hours 15 minutes (low) or 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Soup/Chili
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 yellow onion, diced
- 1 small jalapeno, minced
- 3 cloves garlic, minced
- 12 ounces canned diced green chiles
- 3 cups chicken broth
- 30 ounces canned Great Northern beans, drained and rinsed
- 15 ounces canned corn, drained
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon salt (more to taste)
- 1 teaspoon cracked pepper
- 1 cup heavy cream
Instructions
- Combine Ingredients: Add all ingredients except the heavy cream to the slow cooker and stir thoroughly to mix everything evenly.
- Cook Chicken: Cover and cook on low for 8 hours, or on high for 4 hours, until the chicken is tender enough to shred easily with a fork.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them finely using two forks.
- Return and Add Cream: Place the shredded chicken back into the slow cooker along with the heavy cream, stirring well to combine all the ingredients.
- Warm Cream: Cover and cook on high for an additional 10 minutes to heat the cream through and meld the flavors.
- Serve: Stir the chili well before serving and garnish with your choice of toppings such as shredded cheese, sour cream, fresh cilantro, or tortilla chips.
Notes
- You can adjust the jalapeno amount depending on your preferred spice level.
- For a thicker chili, reduce the amount of chicken broth or let the chili cook uncovered for the last 30 minutes.
- This chili can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- Use white beans like Great Northern or cannellini beans for the best texture.
- Substitute half-and-half or whole milk for heavy cream for a lighter version.
Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chicken chili, comforting chili
Find it online: https://kitchenbyclara.com/crockpot-white-chicken-chili-recipe/
