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Crockpot White Chicken Chili

A cozy and flavorful white chicken chili recipe perfect for chilly nights and gatherings with family and friends.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts Opt for fresh chicken for the most tender results.
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed These can be swapped with white kidney beans or cannellini beans.
  • 2 cans (4 oz each) diced green chiles, mild or hot Adjust type to manage spice level.
  • 1 can (15 oz) whole kernel corn, drained
  • 3 cups low-sodium chicken broth
  • 4 oz reduced-fat cream cheese (Neufchâtel), softened Standard cream cheese can replace for a creamier texture.
  • 1/4 cup half-and-half
  • 1 tsp salt
  • 1 tsp ground cumin
  • 3/4 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper

Method
 

Preparation
  1. Start by placing the boneless chicken breasts at the bottom of the slow cooker.
  2. Sprinkle the chicken with salt, cumin, oregano, chili powder, and cayenne pepper.
  3. Toss in diced onion, minced garlic, rinsed beans, green chiles, and drained corn, mixing them lightly.
  4. Carefully pour the chicken broth over the entire mixture.
  5. Cover the crockpot and cook on LOW for 8 hours or HIGH for 3-4 hours.
  6. Once cooked, remove the chicken and shred it with two forks. Return it to the slow cooker.
  7. Stir in the softened cream cheese and half-and-half until well combined and creamy.
  8. Cover and cook on HIGH for another 15 minutes, stirring occasionally.
  9. Ladle the chili into bowls and enjoy hot, topped with your favorites.

Notes

Customize your chili by adjusting spice levels or toppings. This chili is perfect for making ahead and freezes well.