Hearty Creamy Crockpot White Chicken Chili (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g boneless, skinless chicken breasts
02 -
1 can (425 g) white beans, rinsed and drained (such as great northern or cannellini)
03 -
1 can (113 g) diced green chilies
04 -
1 medium onion, diced
05 -
3 cloves garlic, minced
06 -
160 g corn (fresh, frozen, or canned)
07 -
240 ml low-sodium chicken broth
08 -
1 teaspoon ground cumin
09 -
1 teaspoon paprika
10 -
0.5 teaspoon chili powder
11 -
0.5 teaspoon salt
12 -
0.25 teaspoon black pepper
13 -
240 ml sour cream
14 -
225 g cream cheese, softened
15 -
1 lime, juiced
→ Garnish
16 -
Fresh cilantro, chopped
# Instructions:
01 -
Position chicken breasts evenly at the base of the slow cooker insert.
02 -
Distribute rinsed white beans, diced green chilies, diced onion, minced garlic, and corn over the chicken.
03 -
Pour chicken broth into the cooker, sprinkle in cumin, paprika, chili powder, salt, and black pepper, then stir gently to ensure even mixing.
04 -
Secure the lid and set to cook on low heat for 6–7 hours or high heat for 4 hours, until the chicken is thoroughly cooked and tender.
05 -
Carefully remove cooked chicken breasts and shred using two forks; return shredded meat to the slow cooker.
06 -
Add softened cream cheese, sour cream, and lime juice to the slow cooker, stirring until the mixture is smooth and creamy.
07 -
Continue cooking on low for an additional 30 minutes, stirring occasionally to ensure even texture.
08 -
Ladle into bowls and garnish with chopped fresh cilantro before serving hot.
# Notes:
01 -
For a spicier flavor profile, incorporate additional green chilies or a pinch of cayenne.