Crockpot White Chicken Chili Recipe
Dive into the comforting warmth of this Creamy White Chicken Chili! A perfect blend of flavors and textures that'll make your dinner time special
Ingredients
- 2 skinless chicken breasts
- Non-stick cooking spray
- ½ onion diced
- 1 green bell pepper diced
- 1 4 oz can diced green chilies
- 2 15.5 oz cans great northern beans, drained
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoons chicken seasoning
- 4 cups water
- 4 oz cream cheese softened
Toppings:
- Queso fresco crumbles
- Fresh cilantro
- Sliced jalapeños
- Tortilla chips
Instructions
- Spray the crockpot insert with non-stick cooking spray. Place chicken breasts inside.
- Add diced onion, green bell pepper, and top with beans.
- In a separate bowl, whisk water and spices until well combined. Pour over chicken and veggies.
- Cover and cook on high for 4 hours.
- Remove chicken, cool slightly, then shred.
- Dice cream cheese, add to the chili, stir until melted and smooth.
- Return shredded chicken to the pot, mix well.
- Serve hot, garnished with your favorite toppings.
Notes
Here are quick tips for perfect Chicken White Chili:
- Use homemade or store-bought poultry seasoning for flavor.
- Opt for boneless skinless chicken thighs for more fat.
- Shred chicken easily with a stand or hand mixer.
- Dice cream cheese into 1-inch cubes for quicker melting; avoid adding it as a whole block.
- Opt for boneless skinless chicken thighs for more fat.
- Shred chicken easily with a stand or hand mixer.
- Dice cream cheese into 1-inch cubes for quicker melting; avoid adding it as a whole block.