This Crockpot White Chicken Chili is the ultimate set-it-and-forget-it meal. Just dump everything into your slow cooker in the morning and come home to a warm, creamy, deeply flavored chili. Hearty, comforting, and packed with tender shredded chicken, white beans, and green chiles in a rich creamy broth.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cans (15 oz each) white cannellini beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cans (4 oz each) diced green chiles
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder
- 8 oz cream cheese, cubed (added at end)
- 1/2 cup sour cream (added at end)
Instructions
Step 1: Load the Crockpot
Place chicken breasts at the bottom. Add beans, corn, green chiles, onion, garlic, broth, and all seasonings on top.
Step 2: Slow Cook
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken shreds easily.
Step 3: Shred the Chicken
Remove chicken, shred with two forks, and return to the crockpot.
Step 4: Make It Creamy
Add cream cheese cubes and sour cream. Stir, cover, and cook on HIGH for 15-20 minutes until cream cheese is fully melted.
Step 5: Serve
Serve hot topped with shredded cheese, cilantro, lime juice, and tortilla chips.
Storage
Stores in the refrigerator for up to 5 days and freezes for up to 3 months. Tastes even better the next day!
