Creamy Crockpot White Chicken Chili
Creamy Crockpot White Chicken Chili is a comforting and hearty dish that’s perfect for chilly nights or when you’re craving something warm and satisfying. Packed with tender shredded chicken, white beans, green chilies, and a luscious creamy base, this recipe is as delicious as it is easy to prepare.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 2 cups chicken broth
- 1 15-ounce can white beans (cannellini or great northern), drained and rinsed
- 1 10-ounce can diced green chilies
- 1 cup frozen or canned corn drained
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder optional
- Salt and black pepper to taste
- 8 ounces cream cheese softened
- ½ cup heavy cream
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- Optional toppings: shredded cheese sour cream, sliced jalapeños, tortilla chips
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Add chicken broth, white beans, green chilies, corn, cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken, shred it using two forks, and return it to the crockpot.
- Add softened cream cheese and heavy cream, stirring until fully combined. Let cook for an additional 20-30 minutes.
- Squeeze in lime juice and stir.
- Serve hot, garnished with cilantro and optional toppings.
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