Enjoy a warm and comforting bowl of Creamy Crockpot White Chicken Chili made with tender chicken, creamy white beans, and zesty green chiles. This easy, slow-cooked dish is perfect for busy weeknights and will surely become a family favorite. Serve it with your favorite toppings for a delicious, hearty meal!
Ingredients:
1 lb chicken breasts (fresh or frozen)
1 can (15 oz) white beans (such as cannellini or Great Northern), drained and rinsed
1/2 teaspoon paprika
1 can (15 oz) corn, drained
1 can (4 oz) diced green chiles
1/2 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper, to taste
2 cups chicken broth
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
Fresh cilantro, chopped (for serving)
Shredded cheese (for serving)
Sliced jalapeños (for serving)
Tortilla chips (for serving)
Directions:
Layer Ingredients: Start by placing the chicken breasts at the bottom of the crockpot. Then add the white beans, corn, diced green chiles, chili powder, cumin, paprika, onion powder, salt, and pepper. Pour the chicken broth over everything.
Cook on Low: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
Add Creaminess: Stir in the softened cream cheese and sour cream until well combined. Cook for an additional 15-20 minutes, allowing the cream cheese to melt and the chili to heat through.
Serve and Enjoy: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, sliced jalapeños, and tortilla chips, if desired.
Serving Tips:
Garnish Generously: Enhance the flavor and presentation of your chili by garnishing each bowl with fresh cilantro, shredded cheese, sliced jalapeños, and crunchy tortilla chips. You can also add a squeeze of lime for a zesty kick.
Pair with Sides: Serve your chili with sides like cornbread, rice, or a fresh garden salad. These complement the chili nicely and add a variety of textures to your meal.
Make it a Taco Bar: Set up a taco bar with your chili as the base. Provide tortillas, taco toppings like diced onions, avocado, or different types of cheese, and let everyone build their own taco!
Serve in Bread Bowls: For a fun twist, serve your chili in bread bowls. Hollow out some sourdough or ciabatta rolls and ladle the chili inside for a hearty, edible serving dish.
Storage Tips:
Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Allow the chili to cool to room temperature before sealing it in the container.
Freezing: This chili freezes exceptionally well. Divide it into portions and store in freezer-safe bags or containers. Make sure to leave some space at the top of the container, as the chili will expand when frozen. It can be frozen for up to 3 months.
Reheating: To reheat, thaw the chili overnight in the refrigerator if frozen. Reheat on the stovetop over medium heat or in the microwave until heated through. Stir well to ensure even heating.
Avoiding Curdling: If you’re reheating the chili with cream cheese and sour cream, be cautious with the temperature. Reheat it gently to avoid curdling. Stirring continuously while reheating can help maintain a smooth consistency.
Use for Other Dishes: Get creative with leftovers! Use your white chicken chili as a filling for enchiladas, as a topping for baked potatoes, or mix it into pasta for a unique twist.
Related Recipes:
FAQs:
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts! One of the great features of this recipe is its flexibility. Simply place the frozen chicken directly in the crockpot with the other ingredients. The cooking time may be slightly longer, so ensure that the chicken reaches an internal temperature of 165°F (75°C) before shredding.
How can I make this chili spicier?
To add some heat to your Creamy Crockpot White Chicken Chili, consider increasing the amount of chili powder or adding additional diced jalapeños. You can also include diced fresh peppers or a dash of hot sauce to the mix. For a smoky flavor, try adding chipotle peppers in adobo sauce.
Can I make this chili vegetarian or vegan?
Absolutely! To make a vegetarian or vegan version, replace the chicken with cubed firm tofu or additional white beans, and use vegetable broth instead of chicken broth. You can also skip the cream cheese and sour cream or substitute them with plant-based versions for a creamy texture.
How do I store leftovers, and how long will they last?
Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the chili in freezer-safe containers or bags for up to 3 months. When reheating, ensure it’s heated thoroughly, stirring occasionally for even warmth.
Conclusion:
This Creamy Crockpot White Chicken Chili is a comforting, hearty dish that’s as simple to make as it is delicious. With its creamy texture and flavorful ingredients, it’s sure to warm you up on chilly evenings. Gather your family around the table and enjoy this delightful meal together. Don’t forget to share your experience and variations in the comments below!
📖 Recipe:
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Creamy Crockpot White Chicken Chili
- Total Time: 6-8 hours 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Are you in search of a cozy, comforting meal that’s easy to prepare and bursting with flavor? Look no further than this Creamy Crockpot White Chicken Chili! This rich dish features tender chicken, hearty white beans, and a creamy, seasoned broth, making it a perfect addition to your dinner rotation. Ideal for busy weeknights or a lazy Sunday, this chili is sure to become a family favorite.
Ingredients
1 lb chicken breasts (fresh or frozen)
1 can (15 oz) white beans (such as cannellini or Great Northern), drained and rinsed
1 can (15 oz) corn, drained
1 can (4 oz) diced green chiles
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon onion powder
Salt and pepper, to taste
2 cups chicken broth
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
Fresh cilantro, chopped (for serving)
Shredded cheese (for serving)
Sliced jalapeños (for serving)
Tortilla chips (for serving)
Instructions
- Layer the chicken breasts in the bottom of the crockpot. Add the white beans, corn, diced green chiles, chili powder, cumin, paprika, onion powder, salt, and pepper. Pour the chicken broth over the top.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- Stir in the softened cream cheese and sour cream until well combined. Cook for an additional 15-20 minutes until the cream cheese is melted and the chili is heated through.
- Serve in bowls, garnished with fresh cilantro, shredded cheese, sliced jalapeños, and tortilla chips, if desired.
Notes
Customize the spice level by adjusting the amount of chili powder and jalapeños.
This chili keeps well in the refrigerator for up to 3-4 days and can be frozen for up to 3 months.
For a vegetarian version, replace chicken with tofu or additional beans and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (on low) or 3-4 hours (on high)
- Category: Main Course
- Method: Slow Cooker (Crockpot)
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 400 kcal per serving
