Creamy Crockpot White Chicken Chili
A bowl of this tastes delicious after a day outside in the cold! Chicken, cream cheese, heavy cream, onion, garlic, great northern beans, green chiles and chili seasonings make for a delicious pot of creamy goodness! This tastes great as leftovers, too.
Equipment
- 1 large crockpot
- 1 cutting board
- utensils, knives, spoons
Ingredients
- 2 chicken breasts about 2 lbs
- 1 32 oz chicken broth regular or low sodium
- 2 15 oz cans great northern beans drained
- 1 can diced chiles mild, or regular
- 1 red onion diced
- 3 tsp minced garlic
- 1/2 tsp salt or to taste
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp cayenne optional
- 1 8 oz package cream cheese can use light
- 1 cup heavy cream can use milk
- 1-2 tsp cilantro or use fresh
- toppings such as avocado, cheese, tortilla chips
Instructions
- Add all ingredients to crockpot except the heavy whipping cream, cream cheese and cilantro. Cook on high 3-4 hours or low 5-7 hours.
- After cooking time is complete, pull the whole chicken breasts out and shred. Then, return back to the crockpot.
- Add heavy cream, cream cheese (cut up in cubes) and cilantro. Cook until cream cheese has melted.
- Serve up a bowl and top with avocado, tortilla chips, shredded cheese and enjoy!
Notes
To lighten up this recipe use light cream cheese, and replace heavy whipping cream for whole milk. It just may not be quite as creamy, but I really cannot tell a huge difference.
Use lighter sodium Great Northern Beans or chicken broth to make lighter as well.
Feel free to add a can of corn, or other veggies as you see fit. Could replace chicken for ground turkey in this recipe.