Description
A comforting and creamy slow cooker white chicken chili that’s perfect for chilly days.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 2 cans (15 ounces each) Great Northern beans (drained and rinsed)
- 2 cans (4 ounces each) diced green chiles (mild or hot)
- 1 can (15 ounces) whole kernel corn (drained)
- 3 cups low-sodium chicken broth
- 4 ounces reduced-fat cream cheese (Neufchatel) (softened)
- 1/4 cup half-and-half
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
Instructions
- Place chicken breasts in the bottom of the slow cooker and season with salt, cumin, oregano, chili powder, and cayenne pepper.
- Add diced onion, minced garlic, drained beans, green chiles, and corn over the seasoned chicken. Pour chicken broth over everything.
- Cover and cook on LOW for 8 hours or HIGH for 3 to 4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the crockpot. Stir in softened cream cheese and half-and-half.
- Cover and cook on HIGH for 15 minutes, stirring until smooth and creamy. Serve hot with desired toppings.
Notes
- This recipe can be topped with cheese, sour cream, or avocado for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg