Description
Learn how to make a delicious Crockpot Creamy White Chicken Chili that is hearty, flavorful, and perfect for cozy nights in. Click to get the recipe now!
Ingredients
- 1 lb. (454 g) chicken breasts/thighs, boneless, skinless
- 1 (4 oz.) (113 g) can diced green chiles
- 1 (15 oz.) (425 g) can cannellini beans, drained
- 1 (15 oz.) (425 g) can great northern beans, drained
- 2 tablespoon (30 ml) cilantro, fresh, chopped
- 2 tablespoon (30 ml) lime juice
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon (2.5 ml) cumin
- ½ teaspoon (2.5 ml) oregano, dried
- ½ tsp (2.5 ml) salt
- ¼ teaspoon (1.25 ml) black pepper
- 1 teaspoon (5 ml) chili powder
- 8 oz. (227 g) dairy-free cream cheese, softened
Instructions
- Place all ingredients, except the poultry, into your slow cooker and mix them together.
- Add the chicken to the slow cooker, ensuring it is covered by the mixture of sauce and beans.
- Secure the lid and let it cook on a low setting for 7 hours, or opt for a high setting for 4 hours.
- Once finished, use two forks to shred the chicken and blend it back into the chili. Serve with sour cream and chips!
Notes
- For a spicier flavor, consider adding a diced jalapeño or extra chili powder.
- Try using chicken thighs instead of breasts for a more tender and flavorful outcome.
- Experiment with different beans like black beans or kidney beans for a unique twist.
