Description
Creamy Crockpot White Chicken Chili: Effortless Comfort in a Bowl
Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Breasts
- 1 tbsp Ground Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Chili Powder
- 1/4 tsp Cayenne Pepper
- 1 tsp Dried Oregano
- 1 tsp Ground Coriander
- 4 cups Chicken Broth
- 1 cup Onion
- 4 cloves Garlic
- 1 can Fire Roasted Mild Diced Green Chiles
- 1 leaf Bay Leaf
- 1 can Cannellini Beans
- 1 can Pinto Beans
- 1 cup Frozen Corn
- 8 oz Cream Cheese
- 1/4 cup Fresh Cilantro
Instructions
- Layer the Chicken: Start by placing the boneless, skinless chicken breasts in the bottom of your slow cooker.
- Season Generously: Sprinkle the chicken with ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander.
- Add the Broth and Vegetables: Pour in the chicken broth, followed by the diced onions, minced garlic, fire-roasted mild diced green chiles, and bay leaf.
- Cook to Perfection: Cover and set your slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours.
- Incorporate Beans and Corn: About two hours before the cooking time is up, add the rinsed cannellini and pinto beans, along with the thawed corn.
- Blend and Creamify: Remove about 2 cups of the chili (avoiding the chicken) and blend until thickened; mix in the cream cheese.
- Shred the Chicken: Take the cooked chicken out, shred it, and return it to the slow cooker.
- Taste and Serve: Adjust the seasoning as needed, and serve hot, garnished with fresh cilantro.
Notes
- This chili is perfect for fall.
- Adjust spices to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 420 min
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Crockpot White Chicken Chili