Description
A cozy and creamy white chicken chili made effortlessly in a crockpot, perfect for busy nights.
Ingredients
- 1.5 to 2 pounds boneless skinless chicken breasts or thighs
- 1 small onion, diced
- 3 to 4 cloves garlic, minced
- 2 cans white beans (great northern or cannellini), drained and rinsed
- 1 can corn, drained (or 1.5 cups frozen corn)
- 1 can diced green chiles
- 4 cups chicken broth
- Seasonings: cumin, chili powder, oregano, salt, and pepper
- 4 ounces cream cheese
- 1/2 cup sour cream (optional)
- Juice of 1 lime
- Handful of cilantro (optional)
Instructions
- Put the chicken in the bottom of the crockpot.
- Add onion, garlic, beans, corn, green chiles, broth, and all your seasonings.
- Cover and cook on low for 360 to 420 minutes (6 to 7 hours) or high for 180 to 240 minutes (3 to 4 hours), until the chicken shreds easily.
- Shred the chicken right in the crockpot with two forks.
- Add the cream cheese, cubed for faster melting.
- Cover for an additional 15 to 20 minutes, then stir until smooth and creamy.
- If using sour cream, stir it in at the very end with the lime juice.
- Taste and adjust salt, pepper, and spice as needed.
Notes
For a thicker chili, mash some beans and stir them back in. Optional toppings include crushed tortilla chips, shredded cheese, and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American