Irresistibly Creamy Crockpot White Chicken Chili Recipe
Enjoy this comforting and easy Crockpot White Chicken Chili that warms you up on chilly nights.
Servings 6 servings
Calories 350kcal
Equipment
- Crockpot
Ingredients
Chili Base
- 1 pound Chicken Breast or thighs for more flavor
- 2 cups White Beans canned, such as cannellini
- 1 medium Onion yellow or white preferred
- 3 cloves Garlic fresh is best
Creaminess
- 8 ounces Cream Cheese or Greek yogurt for lighter version
- 4 cups Vegetable Broth or chicken broth
Flavoring
- 1 teaspoon Cumin fresh for best taste
- 1 tablespoon Chili Powder adjust to heat preference
- 1 can Green Chiles mild or spicy
Garnishing
- 1/4 cup Fresh Cilantro omit if not a fan
- 1 each Lime Wedges for serving
Instructions
Preparation
- Begin by chopping your onion and mincing the garlic. This fragrant duo will enhance the chili's base, making your kitchen feel cozy.
- In the crockpot, add the chicken breast, white beans, onion, garlic, and green chiles. Pour in the vegetable broth, and sprinkle cumin and chili powder over everything to infuse great flavor.
- Cover your crockpot and set it to cook on low for about 6-8 hours.
- Near the last 30 minutes, stir in the cream cheese, allowing it to melt and create that velvety texture.
- Once done, give it a good stir, then dish it out and top with fresh cilantro and lime wedges for that bright finish.
Notes
Serve with crusty bread or tortilla chips for added crunch. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.