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This creamy white chicken chili is made super easy in your slow cooker! Creamy with plenty of spice, it’s the perfect companion on a chilly night! There are so many varieties of chili out there, but this creamy white chicken chili will soon be your favorite! Just dump everything in your slow cooker and let it do the hard work for you! We have officially entered chili season!! Until now, our hands-down favorite has always been my healthier turkey chili. While it still holds a special place at our dinner table, this creamy white chicken chili has taken the top spot. It’s so deliciously savory with just the right amount of spice! Plus, it’s almost effortless since it cooks in your slow cooker!
Slow cooker soups are truly amazing, like my slow cooker creamy tomato soup or zuppa toscana. I’m all about that great homemade flavor without all the effort!
The inspiration came from a combination of a previous recipe of mine, and this recipe from The Cookie Rookie. Her website is amazing! Originally I had planned to make this a stovetop soup, but I had this brand new slow cooker from my brother (birthday present), so I figured I’d convert it!
CREAMY CROCKPOT WHITE CHICKEN CHILI
prep time 5 MINS cook time 8 HRS total time 8 HRS 5 MINS
This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night!
calories: 441 KCAL
INGREDIENTS
1 lb boneless skinless chicken breasts trimmed of excess fat
1 yellow onion diced
2 cloves garlic minced
24 oz. chicken broth (low sodium)
2 15oz cans great Northern beans drained and rinsed
2 4oz cans diced green chiles (I do one hot, one mild)
1 15oz can whole kernel corn drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro chopped
4 oz reduced fat cream cheese softened
1/4 cup half and half
TOPPINGS:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese
INSTRUCTIONS
Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Remove chicken to large mixing bowl, shred, then return to slow cooker.
Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Stir well and serve with desired toppings.
Read Full Recipes >> www.thechunkychef.com
