Go Back

White Chicken Chili

A deliciously warm and creamy crockpot white chicken chili, perfect for cozy gatherings and chilly nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Boneless and skinless are best for easy shredding.
  • 1 can corn, drained Sweet corn adds a delightful crunch; frozen corn can also work.
  • 1 can black beans, rinsed and drained Rinsing black beans removes excess sodium.
  • 1 can diced tomatoes
  • 8 oz cream cheese For a lighter version, swap with Greek yogurt or a plant-based cream cheese.
  • 2 cups chicken broth Can substitute with water, but broth enhances flavor.
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin For a spicier version, add jalapeños or cayenne.
  • Salt and pepper to taste

Method
 

Preparation
  1. Place the chicken breasts at the bottom of your crockpot.
  2. Add the drained corn, rinsed black beans, diced tomatoes, and chicken broth to the pot.
  3. Sprinkle garlic powder, onion powder, cumin, salt, and pepper evenly over the top.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 4 hours.
  2. About 30 minutes before serving, stir in the cream cheese until it’s completely melted and incorporated.
  3. Shred the chicken directly in the pot using two forks, mixing everything together for a rich, creamy finish.

Notes

For a creamier consistency, add more cream cheese or a splash of heavy cream. Fresh cilantro, avocado slices, or a squeeze of lime can elevate the flavor and add a pop of color.