Crockpot White Chicken Chili
Delicious Crockpot White Chicken Chili is loaded with flavor and made with tender chicken, corn, beans and a rich, creamy broth. Finish with your favorite Tex-Mex toppings, like cheese, sliced avocado and fresh cilantro.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 (32 oz) box low sodium chicken broth or stock
- 2 (15 oz) cans great Northern beans drained and rinsed
- 2 (4 oz) cans diced green chiles (I do one hot, one mild)
- 1 (15 oz) can whole kernel sweet corn drained
- 1 small handful fresh cilantro chopped
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon chili powder
- 1 packet dry ranch dressing mix
- 1/2 teaspoon cayenne pepper (optional)
- 4-6 ounces reduced fat or regular cream cheese softened
- 1/2 cup light or regular half and half
- Salt & pepper to taste
- Optional toppings: sliced jalapeños, sliced avocado, sour cream or greek yogurt, fresh cilantro, tortilla strips, lime juice, shredded cheese
Instructions
- Place chicken in the bottom of slow cooker. Add onion, minced garlic, broth, beans, green chiles, corn, cilantro and all seasonings, including the ranch dressing packet. Stir well, cover and cook on low for 8 hours or high for 4-6 hours.
- Once chicken is cooked, remove it to large bowl or plate, shred, then return to slow cooker.
- Add cream cheese and half and half, stir well, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- Stir once more, taste and add any additional seasonings you prefer and salt & pepper, as desired. Ladle into bowls and serve with your favorite toppings.
Notes
Stovetop Instructions
(If I'm making this on the stovetop, I always use 2.5 to 3 cups shredded rotisserie chicken. You can use any leftover chicken or use this perfect baked chicken recipe.)
-Heat 1 tablespoon olive oil or butter over medium high heat and add onions. Cook for 4-5 minutes, then add garlic for 1 minute, stirring often.
-Add in chicken, broth, beans, green chiles, corn, cilantro and all seasonings. Stir to combine.
-Increase heat to high and bring to a boil. Reduce heat to simmer. Simmer uncovered for 20-30 minutes.
-Stir in cream cheese and half and half, and let simmer a few minutes. Stir to make sure all of the cream cheese is incorporated. Serve with your favorite toppings.
Instant Pot (Pressure Cooker) Instructions
-Place chicken in pressure cooker. Add in onion, garlic, broth, beans, green chiles, corn, cilantro, and seasonings. Stir well.
-Place cubes of cream cheese on top of the mixture.
-Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.
-Remove the chicken to a bowl or plate and shred with 2 forks.
-Return the shredded chicken back to the pressure cooker and add half and half. Stir to combine all ingredients and melt the cream cheese into the chili. Serve with toppings, as desired. Storing Leftovers. This chili will keep well in the refrigerator for up to about 5 days. It also freezes well. For freezing, once completely cooled place it in freezer safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the chili to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop. Serve with your favorite toppings.
(If I'm making this on the stovetop, I always use 2.5 to 3 cups shredded rotisserie chicken. You can use any leftover chicken or use this perfect baked chicken recipe.)
-Heat 1 tablespoon olive oil or butter over medium high heat and add onions. Cook for 4-5 minutes, then add garlic for 1 minute, stirring often.
-Add in chicken, broth, beans, green chiles, corn, cilantro and all seasonings. Stir to combine.
-Increase heat to high and bring to a boil. Reduce heat to simmer. Simmer uncovered for 20-30 minutes.
-Stir in cream cheese and half and half, and let simmer a few minutes. Stir to make sure all of the cream cheese is incorporated. Serve with your favorite toppings.
Instant Pot (Pressure Cooker) Instructions
-Place chicken in pressure cooker. Add in onion, garlic, broth, beans, green chiles, corn, cilantro, and seasonings. Stir well.
-Place cubes of cream cheese on top of the mixture.
-Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.
-Remove the chicken to a bowl or plate and shred with 2 forks.
-Return the shredded chicken back to the pressure cooker and add half and half. Stir to combine all ingredients and melt the cream cheese into the chili. Serve with toppings, as desired. Storing Leftovers. This chili will keep well in the refrigerator for up to about 5 days. It also freezes well. For freezing, once completely cooled place it in freezer safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the chili to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop. Serve with your favorite toppings.
Nutrition
Serving: 1serving | Calories: 346kcal | Carbohydrates: 40g | Protein: 32g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 339mg | Potassium: 1014mg | Fiber: 8g | Sugar: 5g | Vitamin A: 383IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 3mg