Description
A delicious and creamy white chicken chili made effortlessly in a crockpot, perfect for a comforting dinner.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 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, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the white beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 4 hours.
- About 30 minutes before serving, shred the chicken in the crockpot.
- Add the cream cheese and cheddar cheese, stirring until melted and creamy.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier chili, add jalapeños or cayenne pepper.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg