Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
creamy fall crockpot white chicken chili - featured image

Creamy Fall Crockpot White Chicken Chili

  • Author: Natalia
  • Total Time: 8 hours
  • Yield: 6 servings 1x

Description

A rich, tangy, and comforting slow cooker white chicken chili that is easy to make, budget-friendly, and perfect for fall. It features tender chicken, creamy dairy, and mild green chiles.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cups low-sodium chicken broth
  • 8 oz full-fat brick-style cream cheese, softened
  • 1/2 cup full-fat sour cream
  • 1 can (4 oz) mild diced green chiles, no salt added
  • 1 can (15 oz) corn, drained and rinsed
  • 2 cans (15 oz each) white beans (Cannellini or Great Northern), drained and rinsed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Tortilla chips (for serving)

Instructions

  1. Dice the onion and mince the garlic. Rinse and drain the beans and corn. If using raw chicken, cut it into 2-inch chunks.
  2. Add the chicken, broth, onion, garlic, green chiles, corn, beans, cumin, chili powder, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
  3. Cover and cook on low for 6-8 hours (or high for 3-4 hours) until the chicken is tender.
  4. Shred the chicken directly in the pot using two forks or a potato masher.
  5. Stir in the softened cream cheese and sour cream until fully melted and incorporated.
  6. Stir in half of the shredded cheese and let it melt. Taste and adjust seasoning if needed.
  7. Serve hot, topped with the remaining cheese, crushed tortilla chips, and fresh cilantro.

Notes

For a thicker chili, cook uncovered on high for the last 30 minutes or mash some beans. This recipe does not freeze well due to the dairy content. Leftovers keep in the fridge for up to 4 days. Reheat with a splash of broth or milk to restore creaminess.

  • Prep Time: 5 minutes
  • Cook Time: 6-8 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 380
  • Sugar: 4
  • Sodium: 650
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 35
  • Fiber: 8
  • Protein: 28

Keywords: white chicken chili, crockpot recipe, slow cooker, fall recipes, creamy chili, easy dinner, comfort food

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://fooduvo.com/creamy-fall-crockpot-white-chicken-chili-best-easy-recipe/