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Crockpot White Chicken Chili served in a white bowl with toppings
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4.86 from 7 votes

Creamy Crockpot White Chicken Chili

If it’s been a while since you’ve tried a new recipe, give this Creamy Crockpot White Chicken Chili a try. It’s delicious in so many ways, you’ll appreciate the flavor.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6 servings
Calories 2011kcal
Author Diana

Equipment

Ingredients

  • 1 lb (450g) chicken breasts about 2 chicken breasts, boneless skinless
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne powder
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 6-oz can diced green chiles
  • 10-oz can sweet corn
  • 16-oz can cannellini beans
  • 24-oz can low sodium chicken broth
  • 8-oz (225g) cream cheese softened, Notes 1 & 2

For serving

  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • Tortilla chips or strips Monterrey jack cheese, sliced avocado, sliced jalapeños.

Instructions

  • To the slow cooker, add the chicken breasts, and season with paprika, cumin, coriander, oregano, chilli powder, cayenne, pepper, and salt.
  • Add the diced onion, garlic, diced chiles, corn, and cannellini beans.
  • Pour in the chicken broth, and give everything a quick stir.
  • Cover with the lid, and cook on high for 2.5-3 hours or on low for 6 hours. The chicken is ready when the internal temperature reaches 165°F/74°C.
  • Remove the chicken and on a cutting board, shred it with 2 forks.
  • To the slow cooker, add the cream cheese and stir until it melts in the chilli. Return the chicken to the slow cooker, and stir. Cover and cook on high for 15 more minutes, the chilli will thicken and become creamy.
  • Serve with your favorite toppings (I used tortilla strips, sliced avocado, fresh sliced jalapeno mainly for presentation, sour cream, fresh cilantro, and lime wedges).

Notes

  1. Cream cheese can be substituted with sour cream To make the chili even creamier, add ¼- ½ cup of half and half.
  2. To lighten it up, leave out the cream cheese and substitute with sour cream.
  3. Store covered in the fridge for up to 4 days.

Nutrition

Calories: 2011kcal | Carbohydrates: 350g | Protein: 141g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 4066mg | Potassium: 3406mg | Fiber: 75g | Sugar: 35g | Vitamin A: 2644IU | Vitamin C: 79mg | Calcium: 882mg | Iron: 34mg