Easy Slow Cooker Creamy White Chicken Chili

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Easy Slow Cooker Creamy White Chicken Chili – There are so many varieties of chili out there, but this creamy white chicken chili will soon be your favorite! In fact, many readers have written in to say this chili won 1st place in their chili contests! Just dump everything in your slow cooker and let it do the hard work for you!

 

 

Slow Cooker Creamy White Chicken Chili Recipe

This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night!
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Servings 6 Servings

Ingredients
  

  • 1 lb boneless skinless chicken breasts trimmed of excess fat1 yellow onion diced2 cloves garlic minced24 oz. chicken broth low sodium2 15oz cans great Northern beans drained and rinsed2 4oz cans diced green chiles (I do one hot, one mild)1 15oz can whole kernel corn drained1 tsp salt1/2 tsp black pepper1 tsp cumin3/4 tsp oregano1/2 tsp chili powder1/4 tsp cayenne peppersmall handful fresh cilantro chopped4 oz reduced fat cream cheese softened1/4 cup half and half
  • TOPPINGS:sliced jalapenossliced avocadosdollop of sour creamminced fresh cilantrotortilla stripsshredded Monterey jack or Mexican cheese

Instructions
 

  • Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  • Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
  • Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
  • Remove chicken to large mixing bowl, shred, then return to slow cooker.
  • Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
  • Stir well and serve with desired toppings.

Notes

** to thicken chili even more, mix 1 Tbsp of cornstarch into 2-3 Tbsp of milk/half and half/chicken broth or water. Stir until cornstarch dissolves, then stir that mixture into the chili. Cook until thickened to your liking.
STOVETOP DIRECTIONS
  1. Cut chicken breasts into 3 pieces each, then set aside.
  2. Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or soup pot. Heat over MED heat and add onions. Cook for 4-5 minutes, then add garlic for 1 minute, stirring often.
  3. Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Stir.
  4. Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
  5. Increase heat to MED HIGH and bring to a boil. Reduce heat to simmer. Simmer uncovered for 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking.
  6. Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.
INSTANT POT (PRESSURE COOKER) DIRECTIONS
  1. Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
  2. Add in onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder. Stir.
  3. Cube cream cheese and place on top of the chili.
  4. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
  5. Remove the chicken breasts to a plate or bowl and shred with 2 forks.
  6. Add half and half. Stir everything together in the pot to melt the cream cheese into the chili and warm the half and half, then return the shredded chicken and stir to combine. Serve garnished as desired.

 

 

 

 

Recipe by: thechunkychef.com

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