Crockpot White Chicken Chili Easy: A Creamy Family Favorite

Crockpot White Chicken Chili Easy: A Creamy Delight Awaits! A comforting, gluten-free dish perfect for busy weeknights.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chili

2 lbs Chicken Breasts/Thighs Trim excess fat
2 cups Great Northern Beans Rinsed and drained
1 cup Corn Frozen or canned
1 can Diced Green Chiles Adjust for heat level
1 Onion Diced, yellow or white preferred
4 cups Chicken Broth Low-sodium recommended

For Seasoning

1 tsp Cumin Can substitute with coriander
1 tsp Garlic Powder Fresh minced garlic optional
1 tsp Oregano Can substitute with Italian seasoning
2 tsp Chili Powder Adjust for heat preference
1 tsp Salt To taste
1 tsp Pepper To taste

For Creaminess

8 oz Cream Cheese Use dairy-free alternative if needed
1 cup Monterey Jack Cheese Can use cheddar or dairy-free cheese

Equipment

crockpot

Method

Step-by-Step Instructions

Prep Ingredients: Rinse and drain the beans and corn. Dice the onion and trim excess fat from the chicken.
Layer in Crockpot: Place chicken at the bottom of the crockpot. Add beans, corn, chiles, onion, and broth. Stir in spices.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is 165°F.
Shred Chicken: Remove chicken and shred with forks. Return to chili and mix well.
Add Creaminess: Stir in cream cheese and Monterey Jack until melted and smooth.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

This recipe is adaptable for different dietary needs. Try toppings like cilantro or avocado for extra flavor.

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