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Crock Pot White Chicken Chili

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A creamy, hearty slow cooker chili made with tender shredded chicken, white beans, green chiles, and melted cheese.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 4 oz cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup frozen or fresh corn kernels
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Optional toppings: sour cream, diced avocado, shredded cheese, tortilla strips, sliced jalapeños

Instructions

  1. Place the chicken breasts in the bottom of the crock pot.
  2. Add the white beans, green chiles, diced onion, minced garlic, chicken broth, cumin, chili powder, oregano, smoked paprika, cayenne (if using), salt, and pepper. Stir gently to combine.
  3. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  4. Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot.
  5. Stir in the softened cream cheese, shredded Monterey Jack cheese, and corn. Cover and cook for an additional 20 to 30 minutes on LOW, stirring occasionally, until the cheese is fully melted and the chili is creamy.
  6. Stir in the lime juice and chopped cilantro. Taste and adjust seasoning as needed.
  7. Ladle into bowls and top with your favorite garnishes such as sour cream, avocado, extra cheese, or tortilla strips. Serve warm.

Notes

For a thicker chili, mash about a cup of the white beans before adding them to the pot. Chicken thighs can be used in place of chicken breasts for extra tenderness. This chili freezes well for up to 3 months — thaw overnight in the fridge before reheating.

Find it online: https://www.receipster.com/crock-pot-white-chicken-chili/