Description
A creamy, hearty white chicken chili made effortlessly in a crockpot, perfect for busy days and topped with fresh garnishes.
Ingredients
Main Ingredients
- 1 lbs chicken breasts (or thighs) (Use breasts for leaner meat or thighs for juicier results.)
- 2 cans white beans (Drained and rinsed.)
- 1 cup sweet corn (Frozen or canned corn can be used.)
- 1 can green chiles (Use mild or hot according to preference.)
- 1 medium onion (Chopped.)
- 3 cloves garlic (Smashed.)
- 4 cups chicken broth (Check for gluten-free if necessary.)
- 8 oz cream cheese (Block style, do not stir in initially.)
- 1 tbsp cumin (For added flavor.)
- 1 tbsp chili powder (For spice.)
- 1 tsp smoked paprika (Optional, for smoky flavor.)
Toppings
- 1 medium avocado (Diced.)
- 1/4 cup cilantro (Freshly chopped.)
- 1 jalapeño sliced (For spice lovers.)
- 1/2 cup sour cream (To cool down the flavors.)
- 1 cup shredded cheese (Cheddar or pepper jack work great.)
- 1 cup tortilla strips (For crunch.)
Instructions
Preparation
- Place chicken at the bottom of the Crockpot.
- Add drained beans, sweet corn, green chiles, chopped onion, smashed garlic, and spices.
- Pour in chicken broth and top with cream cheese without stirring.
- Cover and cook on high for 4 hours or low for 7 hours.
Final Steps
- Once cooked, shred the chicken and stir well.
- Let it cook for another 15 minutes for a creamier consistency.
Notes
For a dairy-free option, skip the cream cheese and mash some beans for creaminess. Adjust spices to fit personal taste. Cooking uncovered for the last 30 minutes can help thicken the chili.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: dinner, Main Course
- Cuisine: American, Mexican