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Creamy Crockpot White Chicken Chili

A comforting blend of tender chicken, creamy broth, and wholesome white beans, perfect for cozy nights with family.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts Make sure to choose halal-certified chicken.
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
Spices
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste Salt and pepper
Creamy Elements
  • 1 cup cream cheese
  • 1/2 cup sour cream
Garnish
  • Chopped cilantro For garnish, adds freshness.

Method
 

Preparation
  1. Begin by gathering all your ingredients. Chop the onion and mince the garlic.
Layer Ingredients
  1. Place the boneless chicken breasts at the bottom of the slow cooker. Sprinkle the chopped onions and minced garlic on top. Then add the white beans, corn, and diced tomatoes.
Add Spices
  1. Pour in the chicken broth, and sprinkle the cumin, chili powder, salt, and pepper over everything. Give it a gentle stir, but try not to disturb the chicken.
Cooking
  1. Cover the crockpot and cook on low for 6-8 hours, or high for 3-4 hours.
Shred Chicken
  1. About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Stir the shredded chicken back into the chili.
Add Creamy Ingredients
  1. Slowly mix in the cream cheese and sour cream until fully blended. Allow it to heat for another 30 minutes.
Serve
  1. When ready to serve, garnish each bowl with fresh cilantro.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It can be frozen for up to 3 months. When reheating, do so gently and add a splash of chicken broth to regain creaminess if thickened.