Description
This Crockpot White Chicken Chili is a creamy, comforting slow-cooked dish that combines tender shredded chicken, white beans, creamy cheeses, and a blend of spices for a flavorful, hearty meal perfect for any day of the week.
Ingredients
Scale
Protein and Dairy
- 1 pound Chicken Breast
- 8 ounces Cream Cheese, softened
- ½ cup Heavy Cream
- 1 cup White Cheddar Cheese, hand shredded
Vegetables and Beans
- 1 small Onion (white or yellow), diced
- 4 cloves Garlic, minced
- 15 oz can White Beans, drained and rinsed
- 15 oz can Whole Kernel Corn
- 4 oz can Diced Green Chilis
Liquids
- 2 cups Chicken Broth
- 2 (10.5 oz) cans Cream of Chicken Soup
Spices and Seasonings
- Salt and Pepper to taste
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
Instructions
- Combine base ingredients: Add the chicken breasts, diced onion, minced garlic, chicken broth, cream of chicken soups, white beans, diced green chilies, and whole kernel corn into the crockpot.
- Season and stir: Season the mixture with salt, pepper, garlic powder, chili powder, cayenne pepper, and cumin. Stir everything together to evenly distribute the spices.
- Cook low and slow: Place the lid on the crockpot and set it to cook on low for 8 hours to allow flavors to meld and chicken to cook thoroughly.
- Shred chicken and add cheeses: With 30 minutes remaining, remove the chicken breasts from the crockpot, shred them finely, then return the shredded chicken to the crockpot along with the softened cream cheese, heavy cream, and shredded white cheddar cheese.
- Finish cooking and combine: Stir all ingredients thoroughly, cover, and let cook for the final 30 minutes to melt the cheeses and thicken the chili.
- Serve and adjust seasoning: After cooking, stir the chili well until smooth and creamy. Taste and re-season with salt or pepper as needed. Serve warm and enjoy!
Notes
- Shredding the chicken halfway through cooking prevents it from becoming dry.
- Adjust cayenne pepper to your spice tolerance for a milder or spicier chili.
- This chili thickens as it cools; reheat gently with a splash of broth if needed.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
Keywords: white chicken chili,crockpot chili,slow cooker chicken chili,creamy chicken chili,white bean chili,comfort food,slow cooker recipe
