Description
This creamy crockpot white chicken chili is a comforting and flavorful dish perfect for slow cooking lovers. Featuring tender shredded chicken, white beans, mild green chilies, sweet corn, and a blend of spices all simmered to perfection, it offers a deliciously creamy and hearty meal that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken breasts
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup corn, frozen or canned
Beans and Broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
Spices and Dairy
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the crockpot: Place the boneless skinless chicken breasts at the bottom of the crockpot, forming an even layer.
- Add vegetables and liquids: Add the diced onion, minced garlic, drained white beans, diced green chilies, corn, and chicken broth into the crockpot over the chicken.
- Season the mixture: Sprinkle cumin, chili powder, salt, and pepper evenly over the ingredients in the crockpot to enhance flavor.
- Cook the chili: Cover and cook on low heat for 6 to 8 hours or on high heat for 4 hours, allowing the chicken to become tender and flavors to meld.
- Shred the chicken: Carefully remove the chicken breasts from the crockpot and shred them using two forks until finely pulled apart.
- Return chicken to crockpot: Place the shredded chicken back into the crockpot, stirring it into the chili mixture.
- Add cream and mix: Pour in the heavy cream and thoroughly mix the chili to create a rich and creamy texture.
- Final cooking: Cook the chili for an additional 30 minutes on low to allow the cream to meld with the flavors, then it’s ready to serve.
Notes
- Use frozen corn for convenience or canned corn if preferred.
- Adjust the level of chili powder according to your preferred spice level.
- For a thicker chili, you can mash some of the beans before adding the cream.
- This chili can be served with toppings like shredded cheese, cilantro, or sour cream for added flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
