Easy Creamy White Chicken Chili Crockpot Recipe
Easy Creamy White Chicken Chili Crockpot Recipe
This easy creamy white chicken chili is the ultimate comfort food that practically makes itself! Perfect for busy weeknights, this recipe transforms simple ingredients into a rich, flavorful meal that will have everyone asking for seconds. The beauty of this dish is how effortlessly it comes together – just toss everything in your slow cooker and let it work its magic while you go about your day.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- Fresh cilantro for garnish
Step-by-Step Instructions
Step 1: Place chicken breasts in the bottom of your crockpot. Add diced onion, minced garlic, white beans, corn, and diced green chilies around the chicken.
Step 2: Pour chicken broth over everything, then add cumin, oregano, chili powder, salt, and pepper. Stir gently to combine spices.
Step 3: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and easily shredded.
Step 4: Remove chicken from crockpot and shred using two forks. Return shredded chicken to the pot.
Step 5: Stir in sour cream and shredded cheese until well combined and creamy.
Step 6: Let cook for another 15-20 minutes to heat through. Serve hot with fresh cilantro and additional toppings if desired.
Expert Tips
For Extra Creaminess: Add an 8oz block of cream cheese along with the sour cream for an ultra-creamy texture.
Spice Level: Adjust heat by using mild, medium, or hot green chilies. Add a diced jalapeño for extra kick.
Thicken It Up: If you prefer thicker chili, mix 2 tablespoons of cornstarch with 1/4 cup cold water and stir in during the last 30 minutes.
Freezing: This chili freezes beautifully! Cool completely and store in freezer-safe containers for up to 3 months.
FAQ
Can I use chicken thighs instead? Absolutely! Chicken thighs will work perfectly and may result in even more tender meat.
How long does it keep in the refrigerator? Store leftovers in an airtight container for up to 4 days.
Can I make this dairy-free? Yes! Omit sour cream and cheese, or use dairy-free alternatives. The chili will still be delicious.
What toppings go well with white chicken chili? Try avocado slices, tortilla strips, extra cheese, lime wedges, or chopped green onions.
Easy Creamy White Chicken Chili Crockpot Recipe
Ingredients
Method
- Place chicken breasts in the bottom of your crockpot. Add diced onion, minced garlic, white beans, corn, and diced green chilies around the chicken.
- Pour chicken broth over everything, then add cumin, oregano, chili powder, salt, and pepper. Stir gently to combine spices.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and easily shredded.
- Remove chicken from crockpot and shred using two forks. Return shredded chicken to the pot.
- Stir in sour cream and shredded cheese until well combined and creamy.
- Let cook for another 15-20 minutes to heat through. Serve hot with fresh cilantro and additional toppings if desired.
