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Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (4 oz) cans diced green chiles
  • 2 (15 oz) cans white beans, drained and rinsed
  • 3 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese, cubed and softened

Method
 

  1. Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat and sear chicken 3 minutes per side until golden.
  2. Lower heat to medium, add onion and cook 4-5 minutes until softened. Add garlic and cook 30 seconds.
  3. Transfer onion mixture to a 6-quart slow cooker. Add chicken, beans, green chiles with their liquid, broth, cumin, and oregano. Stir gently.
  4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken shreds easily.
  5. Remove chicken, shred with two forks. Stir cream cheese into hot chili until melted, then return chicken and stir. Taste and add salt if needed.
  6. Ladle into bowls and top with cilantro, a squeeze of lime, tortilla strips, or sliced jalapeño.

Notes

Cook time is for the low setting; for high see the table above. Letting the cream cheese come to room temperature before adding it prevents curdling. Leftovers thicken in the fridge, so add a splash of broth when reheating.