Creamy Crockpot White Chicken Chili
A delightful and comforting dish with tender chicken, hearty beans, and a rich, creamy broth, perfect for busy weeknights or cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Poultry
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Chopped cilantro for garnish
Instructions
- Place the chicken breasts at the bottom of the crockpot, ensuring they are evenly spaced.
- Pile the white beans, corn, diced onion, minced garlic, and diced green chilies on top of the chicken.
- Sprinkle the ground cumin and chili powder over the ingredients. Season with salt and pepper to taste.
- Pour the chicken broth over everything, ensuring that the chicken is fully submerged for even cooking.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easily shreds when done.
- Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream and let it cook for an additional 30 minutes. This will make the chili rich and creamy.
- Serve hot, garnished with chopped cilantro for a fresh finish.
Notes
Check for doneness and ensure chicken reaches an internal temperature of 165°F. You can adjust the spice level and add toppings as you like.