Crock Pot White Chicken Chili
Warm up your weeknights with the ultimate comfort food: Crock Pot White Chicken Chili. This creamy and flavorful dish combines tender shredded chicken, hearty Great Northern beans, zesty green chilies, and a medley of bold spices, all simmered to perfection in your slow cooker. Infused with the richness of cream cheese and the subtle sweetness of corn, this chili is as satisfying as it is simple to prepare. With just 10 minutes of prep time, your crock pot does all the work, transforming pantry staples into a soul-soothing meal that's perfect for busy days. Top it with fresh cilantro and a squeeze of lime for a burst of brightness, and serve it piping hot for a crowd-pleasing dinner. Whether you're feeding the family or meal prepping for the week, this recipe is a surefire hit for anyone who loves easy, flavorful slow cooker meals.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 15-ounce cans Great Northern beans (rinsed and drained)
- 1 4-ounce can Diced green chilies
- 3 cups Chicken broth
- 8 ounces Cream cheese
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Ground oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen corn
- 0.25 cup Fresh cilantro, chopped (optional)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Place the chicken breasts at the bottom of your crock pot.
Add the Great Northern beans, diced green chilies, chicken broth, chopped onion, minced garlic, ground cumin, chili powder, ground oregano, salt, and black pepper to the crock pot.
Stir everything gently to combine, ensuring the chicken is fully submerged in the broth.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Remove the cooked chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot. Stir in the cream cheese and frozen corn.
Cover and cook on low for an additional 20-30 minutes, stirring occasionally, until the cream cheese is melted and fully incorporated into the chili.
Taste and adjust the seasoning if necessary by adding more salt or pepper.
Serve the chili warm, garnished with fresh cilantro and a squeeze of lime juice if desired.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 5099 mg | 222% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 25.5 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2979 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
