Description
Crockpot White Chicken Chili offers a delightful taste of comfort with tender chicken, creamy texture, and a harmonious blend of spices, perfect for a quick dinner or meal prep.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts
- 1 ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- 4 cups chicken broth
- 1 large onion (diced)
- 3–4 cloves garlic (minced)
- 2 (4 oz) cans fire roasted mild diced green chiles
- 1 bay leaf
- 2 (15.5 oz) cans cannellini beans (drained and rinsed)
- 15.5 ounce can pinto beans (drained and rinsed)
- 1 ½ cups frozen corn (thawed)
- 6 ounces (¾ block) cream cheese
- Fresh cilantro (for garnish (optional))
Instructions
- Layer the chicken breasts in the bottom of the slow cooker.
- Sprinkle ground spices over the chicken.
- Pour chicken broth, diced onions, minced garlic, and fire roasted green chiles on top and add the bay leaf.
- Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- About 2 hours before finishing, add drained beans and corn.
- Blend a portion of the chili with cream cheese for thickness.
- Shred the chicken, return it to the pot, and stir everything together.
- Taste and adjust seasoning before serving.
Notes
Adjust the seasoning to taste.
For a thicker chili, cook uncovered in the last hour or blend more of the mixture.
You can use frozen chicken but add additional cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 100mg