Crockpot White Chicken Chili with Cream Cheese
A creamy and comforting Crockpot White Chicken Chili that’s easy to prepare and perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2–3 boneless skinless chicken breasts, shredded (about 1.5–2 lb)
- 1 can corn, drained (or 1 cup frozen corn)
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes (14–15 oz)
- 4 oz cream cheese, softened
- 3–4 cups chicken broth
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 1–2 tsp ground cumin
- 1–2 tsp chili powder (adjust to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Place the shredded chicken, corn, black beans, diced tomatoes, and diced onion into the crockpot. Spread them into an even layer.
- Add the minced garlic, cumin, chili powder, and season with salt and pepper. Toss gently to distribute.
- Pour in enough chicken broth to just cover the ingredients.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken shreds easily.
- About 30 minutes before serving, add the softened cream cheese and stir until melted and smooth. Adjust seasoning before serving.
Notes
To cut cook time, use shredded rotisserie chicken. You can substitute cannellini or great northern beans for a softer texture. Use half thighs for more fat and tenderness.
Find it online: https://www.wholesomeeasy.com/creamy-white-chicken-chili-2/