Crockpot White Chicken Chili
Crockpot White Chicken Chili
4
servingsThis white chicken chili is a cozy and comforting alternative to traditional chili. It’s rich, flavorful, and comes together effortlessly in the slow cooker. Top it with avocado, shredded cheese, and a squeeze of lime for the ultimate bowl of comfort.
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Ingredients
2 boneless, skinless chicken breasts
1 (15-ounce) can white beans, drained and rinsed
1 (15-ounce) can great northern beans, drained and rinsed
1 (4-ounce) can diced green chilies
1 small onion, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
4 cups low-sodium chicken broth
1 (8-ounce) block cream cheese, cubed
1/2 cup sour cream
Juice of 1 lime
Sliced avocado
Shredded Monterey Jack or cheddar cheese
Fresh cilantro
Sliced jalapeños
Tortilla chips
Directions
- Place the chicken breasts in the bottom of a slow cooker.
- Add the white beans, great northern beans, diced green chilies, onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
- Pour in the chicken broth, ensuring the chicken is fully covered.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and shreds easily.
- Remove the chicken and shred it with two forks. Return it to the slow cooker.
- Stir in the cream cheese, sour cream, and lime juice. Cover and cook for another 15 minutes, stirring occasionally, until the cream cheese is fully melted and blended.
- Serve hot with your favorite toppings.
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