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Creamy Crockpot White Chicken Chili

A delicious and comforting slow cooker dish that combines chicken, white beans, corn, and creamy goodness for a flavorful meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Fresh cilantro, for garnish Optional
  • Shredded cheese, optional Optional

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the crockpot.
  2. Add the white beans, corn, chopped onion, minced garlic, diced green chilies, cumin, chili powder, salt, and pepper on top of the chicken.
  3. Pour the chicken broth into the crockpot, covering all the ingredients.
Cooking
  1. Cook on low for 6-8 hours or on high for 4 hours.
  2. After cooking, shred the chicken using two forks and stir in the heavy cream.
  3. Let it cook for an additional 30 minutes.
Serving
  1. Serve hot, garnished with fresh cilantro and shredded cheese if desired.

Notes

You can serve this chili with tortilla chips, crackers, or warm bread. A dollop of sour cream can also add a nice touch! Don’t skip the green chilies as they add great flavor. For extra spice, consider adding diced jalapeños. Adjust thickness by varying chicken broth. Rotisserie chicken is an optional quick substitute. Store leftovers in an airtight container in the fridge; will last for 3-4 days.