Description

This creamy crockpot white chicken chili is a comforting and flavorful dish made with tender shredded chicken, great Northern beans, green chiles, and a blend of warming spices. Slow-cooked to perfection, the chili is enriched with cream cheese and half and half for a luscious texture, then served with fresh toppings like avocado, jalapenos, sour cream, and shredded cheese for a deliciously hearty meal.

Ingredients

Proteins and Dairy

1 lb boneless skinless chicken breasts (trimmed of excess fat)
4 oz reduced fat cream cheese (softened)
1/4 cup half and half
Dollop of sour cream (for serving)
Shredded Monterey Jack or Mexican cheese (for serving)

Vegetables and Beans

1 yellow onion (diced)
2 cloves garlic (minced)
2 15oz cans great Northern beans (drained and rinsed)
2 4oz cans diced green chiles (one hot, one mild)
1 15oz can whole kernel corn (drained)
Small handful fresh cilantro (chopped)
Sliced jalapenos (for serving)
Sliced avocados (for serving)
Minced fresh cilantro (for garnish)
Tortilla strips (for serving)

Liquids and Broth

24 oz chicken broth (low sodium)

Spices

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

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Instructions

Season the chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker. Sprinkle with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper to coat evenly, imparting the foundational flavors to the chili.
Add vegetables and beans: Layer the diced yellow onion, minced garlic, great Northern beans, diced green chiles, corn, chicken broth, and chopped cilantro over the seasoned chicken. Stir the mixture gently to combine all ingredients.
Cook the chili: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 3-4 hours. This slow cooking tenderizes the chicken and melds the flavors deeply.
Shred the chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks in a large mixing bowl. Return the shredded chicken back into the slow cooker to mix with the chili.
Add creaminess: Stir in the softened cream cheese and half and half. Cover and cook on HIGH for an additional 15 minutes, allowing the chili to become creamy and slightly thicken.
Smooth the cream cheese (optional): For a smoother texture, place the softened cream cheese in a small bowl and whisk in a few ladles of chili from the slow cooker until smooth. Then stir this mixture back into the slow cooker with the half and half and cook on HIGH for 15 minutes.
Serve with toppings: Stir the chili well and serve hot, topped with sliced jalapenos, sliced avocados, a dollop of sour cream, minced fresh cilantro, tortilla strips, and shredded Monterey Jack or Mexican cheese according to your preference.

Notes

For spicier chili, use all hot diced green chiles or add extra cayenne pepper.
You can use chicken thighs instead of breasts for a richer flavor and more tender chicken.
To make this chili gluten-free, ensure the chicken broth and tortilla strips do not contain gluten.
Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
Adding cream cheese and half and half near the end prevents curdling and keeps the chili creamy.
Feel free to customize toppings to suit your taste, such as adding chopped green onions, lime wedges, or crushed tortilla chips.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Soup/Chili
Method: Slow Cooking
Cuisine: American