White Chicken Chili Crockpot – This White Chicken Chili Crockpot Recipe is a perfect option for a cozy and delicious dinner. The creamy and flavorful broth combined with the shredded chicken and beans make this recipe an absolute winner. It’s an easy and tasty option for those busy weeknights or weekends when you want to enjoy a comforting meal. This recipe is perfect for a family gathering or for meal prep to enjoy throughout the week.
This recipe has become a staple in our household, and my family absolutely loves it. I still remember the first time I made this White Chicken Chili for my husband, who is a big fan of soups and stews. He was blown away by the flavors and how creamy the broth was. Now, whenever I ask him what he wants for dinner, he always requests this White Chicken Chili. It’s also great because we can make a big batch of it and have leftovers throughout the week. My little family can’t get enough of it!
Why This White Chicken Chili Crockpot Recipe Is a Must-Try?
- This recipe is incredibly easy to make and requires minimal preparation.
- The combination of the chicken, beans, and corn creates a protein-packed and satisfying meal.
- The spice blend in this recipe gives the chili a perfect balance of heat and flavor.
- The creamy broth is made with cream cheese and half & half, which gives it a rich and velvety texture.
- This recipe is versatile and can be customized with your favorite toppings.
Ingredients:
- 450g Chicken Breast
- 1 White Onion, diced
- 2 Cans of White Northern Beans, drained
- 1 Can of Whole Kernel Corn, drained
- 1 10 oz. Can of Rotel
- 1 tsp. Garlic Powder
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Cumin
- 1 tsp. Chili Powder
- ½ tsp. Cayenne Pepper
- 1 – 32 oz. Container of Chicken Broth
- 1 8 oz. Block of Cream Cheese
- ¼ Cup Half & Half or Heavy Cream
Topping Ideas: Cheese, Avocado, Fresh Cilantro, Sour Cream, Salsa, & Tortilla Chips
Directions:
In a small bowl, combine the salt, black pepper, cumin, chili powder, cayenne pepper, and garlic powder.
Place the chicken breasts at the bottom of your slow cooker and sprinkle the spice blend over the chicken.
Add the drained white northern beans, corn, and Rotel to the slow cooker.
Pour the chicken broth over everything in the slow cooker.
Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is fork-tender.
Remove the chicken and shred it using two forks.
Return the shredded chicken to the slow cooker.
Add the cream cheese and half & half to the slow cooker and stir until the cheese is fully melted.
Cook the chili for an additional 15 minutes on high.
Serve hot with your favorite toppings.
Notes:
- For a thicker chili, mash some of the beans before adding them to the crockpot.
- If you prefer a spicier chili, increase the amount of cayenne pepper or add some chopped jalapenos.
- Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- This recipe can easily be adapted for a pressure cooker or stovetop, just adjust the cooking time accordingly.
In conclusion, this White Chicken Chili Crockpot Recipe is a delicious and easy-to-make dish that is perfect for busy weeknights or cozy weekends at home. With its hearty combination of chicken, beans, corn, and spices, this chili is sure to warm you up from the inside out. Plus, the slow cooker method makes it a breeze to prepare and allows the flavors to meld together for a truly satisfying meal. Top it off with your favorite toppings, such as cheese, avocado, or fresh cilantro, and enjoy a bowl of comfort food that your whole family will love. Give this recipe a try and see for yourself why it’s become a staple in many households!
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but you will need to increase the cooking time to ensure they are fully cooked.
Can I use a different type of beans?
Yes, you can use any type of white beans you prefer, such as navy beans or cannellini beans.
Can I make this recipe vegetarian?
Yes, simply omit the chicken and use vegetable broth instead of chicken broth.
Can I make this recipe dairy-free?
Yes, you can omit the cream cheese and half & half and use a non-dairy alternative, such as coconut milk or almond milk.
Can I double the recipe?
Yes, you can double the recipe to serve more people. Just make sure to use a larger slow cooker or divide the ingredients between two slow cookers.
White Chicken Chili Crockpot
Ingredients
- 450 g Chicken Breast
- 1 White Onion diced
- 2 Cans of White Northern Beans drained
- 1 Can of Whole Kernel Corn drained
- 1 10 oz. Can of Rotel
- 1 tsp. Garlic Powder
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Cumin
- 1 tsp. Chili Powder
- ½ tsp. Cayenne Pepper
- 1 - 32 oz. Container of Chicken Broth
- 1 8 oz. Block of Cream Cheese
- ¼ Cup Half & Half or Heavy Cream
Topping Ideas:
- Cheese, Avocado, Fresh Cilantro, Sour Cream, Salsa, & Tortilla Chips
Instructions
- In a small bowl, combine the salt, black pepper, cumin, chili powder, cayenne pepper, and garlic powder.
- Place the chicken breasts at the bottom of your slow cooker and sprinkle the spice blend over the chicken.
- Add the drained white northern beans, corn, and Rotel to the slow cooker.
- Pour the chicken broth over everything in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is fork-tender.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker.
- Add the cream cheese and half & half to the slow cooker and stir until the cheese is fully melted.
- Cook the chili for an additional 15 minutes on high.
- Serve hot with your favorite toppings.
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