Crockpot White Chicken Chili

5 from 1 vote

Tender chicken, white beans, corn and cream cheese cooked in a slow cooker make for a delicious and easy homemade chili!

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner

Cuisine: American

Servings:

Calories: 174kcal

Author: Joy Kincaid

Equipment

Crockpot

Ingredients

2 large chicken breast about 3 lbs
1 medium onion diced
2 tablespoons garlic minced
1 teaspoon chili powder
1 teaspoon cumin
2 (4 oz.) cans green chiles
2 (15 oz.) cans white beans like Great Northern drained and rinsed
1 (12 oz.) bag frozen corn
28 oz chicken bone broth
4 oz cream cheese

Optional Toppings

Sour cream
Shredded cheese cheddar or mozzarella
Lime Juice
Jalapeno
Tortilla chips
Cilantro

Instructions

Add all ingredients (except cream cheese) into the Crock Pot.
Cook on low for 6 – 8 hours.
After the cooking time is up, shred the chicken with two forks.
Add the cream cheese. Turn the crockpot to high, stir everything together, then cover and allow to cook for about 10 more minutes until the cream cheese has melted
Serve and garnish with your favorite chili toppings. A dollop of sour cream, shredded cheddar cheese, squeeze of fresh lime juice, jalapenos, fresh cilantro, or tortilla chips are all great add-ins.

Notes

Store any leftovers in an airtight container in the fridge for up to three days.

You can also freeze leftovers to have another day. To freeze, follow the recipe steps up to step 3, then let the chili cool, and freeze. When you're ready to serve, thaw it overnight in the refrigerator. When reheating the following day, add the cream cheese, allow it to melt, and then serve.

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