Slow Cooker White Chicken Chili
Crockpot White Chicken Chili is a great dish for when you want a family-pleasing meal with big flavor but minimal effort.
Servings: 6
Calories: 449kcal
Equipment
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 15 oz can of white beans drained and rinsed
- 15 oz can of sweet corn drained
- 4 oz green chilies mild or spicy
- 1 small sweet onion diced
- 3 cups chicken broth
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon cumin
- 1 teaspoon dried oregano
- 4 oz cream cheese cubed
- ½ cup heavy cream or milk
- salt to taste
- black pepper to taste
Instructions
- Place chicken, beans, corn, green chilies, onion, broth, garlic powder, cumin and oregano into the slow cooker. Mix well.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and easily shreddable.
- Remove the chicken, shred it with two forks, and return to the pot.
- Stir in the cubed cream cheese and heavy cream or milk. Cover and let it melt for 10–15 minutes, then stir until smooth and creamy.
- Season to taste with salt and pepper. Serve warm plain, over rice or noodles, with tortilla chips or toasted bread slices.
Notes
Storing: Store in an airtight container in the fridge for up to 4 days or freeze for up to 6 months. Reheat after thawing in the fridge.
Tip: Have fun with the toppings! Jalepeños, cilantro, cheddar cheese, tortilla chips, sour cream, bacon crumbles and anything else you love with your chili makes a great topping when serving.
Nutrition
Serving: 8oz | Calories: 449kcal | Carbohydrates: 39g | Protein: 35g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 272mg | Potassium: 993mg | Fiber: 8g | Sugar: 8g | Vitamin A: 778IU | Vitamin C: 11mg | Calcium: 89mg | Iron: 3mg
