Description

This Crockpot White Chicken Chili is a delightful blend of tender chicken, creamy beans, and spices. Ideal for cozy dinners and family gatherings, it’s rich in flavor yet simple to make!

Ingredients

Scale

2 pounds boneless skinless chicken breasts
1 ½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon ground coriander
4 cups chicken broth
1 large onion (diced)
3–4 cloves garlic (minced)
2 4 oz cans fire roasted mild diced green chiles
1 bay leaf
2 (15.5 oz) cans cannellini beans (drained and rinsed)
15.5 ounce can pinto beans (drained and rinsed)
1 ½ cups frozen corn (thawed)
6 ounces (¾ block) cream cheese
Fresh cilantro (for garnish, optional)

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Instructions

Place boneless skinless chicken breasts at the bottom of the slow cooker.
Sprinkle spices over chicken and mix gently to coat.
Pour in chicken broth, add diced onion, minced garlic, fire-roasted green chiles, and a bay leaf.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
In the last 2 hours, add drained beans and thawed corn.
Blend 2 cups of chili with cream cheese until smooth, then stir back into the pot.
Shred the chicken into bite-sized pieces and return to the pot; mix well.
Taste and adjust seasoning before serving with desired toppings.

Notes

You can substitute cream cheese with Greek yogurt for a lighter option.
Ensure the chicken is cooked through to an internal temperature of 165°F when using frozen chicken breasts.
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 850mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 30g
Cholesterol: 80mg