Crockpot White Chicken Chili
A warm and comforting chili made with tender chicken, creamy beans, and zesty spices, perfect for any occasion.
Equipment
- Crockpot
- Chopping board
- knife
- measuring cups
- Measuring spoons
Ingredients
- 1 pound Boneless, skinless chicken breasts Provides a tender base for the chili.
- 1 can (15 oz) White beans Drained and rinsed for creaminess and protein.
- 1 can (15 oz) Corn Drained for a touch of sweetness.
- 1 can (4 oz) Diced green chilies Adds a signature kick to the chili.
- 1 medium Onion Chopped for flavor.
- 3 cloves Garlic Minced for aromatic flavor.
- 1 teaspoon Ground cumin Enhances the flavor profile.
- 1 teaspoon Chili powder Adds warmth and spice.
- 1/2 teaspoon Paprika For a subtle smokiness.
- 4 cups Chicken broth Adds depth and richness.
- to taste Salt and pepper For seasoning.
- 1 cup Sour cream For creaminess.
- 1/2 cup Cream cheese Softened for a rich texture.
- 1/4 cup Fresh cilantro Chopped, for garnish.
- 2 wedge Lime For serving.
Instructions
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Layer in the drained white beans, corn, diced green chilies, chopped onion, and minced garlic. Sprinkle the spices over the top.
- Pour the chicken broth over the ingredients.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with a fork and stir in the sour cream and softened cream cheese until well combined.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Feel free to customize your chili with additional toppings or spices to suit your taste.