Creamy Dream Crock Pot White Chicken Chili with Zesty Finish
This creamy white chicken chili is made effortlessly in a slow cooker, featuring tender chicken, great northern beans, green chiles, and a zesty finish with cilantro and lime. It's a comforting meal perfect for a cozy evening.
Equipment
- Slow cooker
- Forks
- Ladle
- Bowls
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 (15-ounce) cans great northern beans, drained and rinsed
- 1 (4-ounce) can diced green chiles, undrained
- 1 cup frozen corn
- 4 cups low-sodium chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tsp salt or to taste
- 0.5 tsp black pepper or to taste
- 4 oz cream cheese, cut into cubes
Garnish & Optional Toppings
- 0.25 cup fresh cilantro, chopped for garnish
- shredded Monterey Jack cheese Optional topping
- diced avocado Optional topping
- sour cream Optional topping
- fresh lime wedges Optional topping
- tortilla chips Optional topping
- sliced jalapeños Optional topping
Instructions
Preparation
- Dice the onion and mince the garlic. Drain and rinse the canned great northern beans thoroughly.
Combine & Cook
- Place the chicken breasts at the bottom of the slow cooker.
- Add the remaining ingredients around and over the chicken in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and easily shredded.
Creamy Finish & Serve
- Remove and shred the cooked chicken with two forks, then return it to the slow cooker.
- Add cubed cream cheese and stir until melted and smoothly incorporated into the chili.
- Taste and adjust seasonings like salt, pepper, or cumin as needed.
- Ladle the hot chili into bowls, then garnish with fresh cilantro and your desired optional toppings.
Notes
For an extra kick, consider adding a pinch of cayenne pepper with the rest of the spices. This chili also freezes well for future meals.