Description
Warm and creamy, this White Chicken Chili is a slow-cooked comfort dish that combines tender chicken, white beans, and a velvety sauce seasoned with mild spices.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup cream cheese, cubed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Chopped cilantro (for serving)
- Shredded cheese (for serving)
- Sour cream (for serving)
Instructions
- Add the chicken breasts, drained and rinsed white beans, diced tomatoes, chicken broth, cubed cream cheese, olive oil, diced onion, minced garlic, ground cumin, chili powder, paprika, salt, and pepper into your crockpot.
- Stir gently to ensure the chicken is submerged in the liquid and the cream cheese cubes are distributed around the pot.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is cooked through and tender.
- Remove the chicken from the crockpot, shred it with two forks or a hand mixer, then return the shredded chicken to the pot.
- Stir the chili thoroughly so the shredded chicken incorporates into the creamy base; taste and adjust salt and pepper as needed. Let it simmer on low for 10–15 minutes if creaminess needs to meld.
- Ladle into bowls and garnish with chopped cilantro, shredded cheese, and a dollop of sour cream to taste.
Notes
For a lower-lactose option, use lactose-free cream cheese. Chill improves the flavor, so consider making it a day ahead.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American