Crockpot White Chicken Chili
Creamy white chicken chili made in the crockpot. Different than the traditional chili, but one that will soon become your favorite and a part of your recipe rotation.
Prep Time 5 mins
Total Time 5 mins
Course Dinner, Lunch
Cuisine American
- 1 lb boneless, skinless chicken breasts
- 24 oz chicken broth
- 2-15 oz can great Northern beans drained
- 2-4 oz diced green chiles
- 15 oz whole kernel corn drained
- 4 oz cream cheese
- ¼ cup half and half
- 1 yellow onion
- 2 cloves minced garlic
- fresh cilantro
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- ¾ teaspoon oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
Add chicken breasts to the crockpot. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Dump in the 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, shred, then return to crockpot.
Add the cream cheese and half and half.
Stir, cover and cook on HIGH for 15 minutes or until chili is creamy and thickened.
Stir well and serve.
Keyword chicken, chili, crockpot, crockpot recipe, slow cooker, soup