Crockpot White Chicken Chili
This one came to us from my sister-in-law, and it's been on repeat ever since. Everything goes in the crockpot in the morning, and by dinner it's a creamy, mild chili the whole table is happy about.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 yellow onion, diced
- 2 cloves garlic, cubed
- 24 oz chicken bone broth
- 2 cans (15 oz each) great Northern beans, drained and rinsed
- 2 cans (4 oz each) diced green chiles
- 1 can (15 oz) whole kernel corn, drained
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- ¾ tsp dried oregano
- ½ tsp chili powder
- a small handful fresh cilantro, chopped
- 4 oz cream cheese, softened
- ¼ cup half and half
- toppings: tortilla strips, avocado, sour cream, shredded cheese
Method
- 1 Season the chicken.
Lay the chicken breasts in the bottom of the slow cooker and sprinkle them with the salt, pepper, cumin, oregano, and chili powder.
- 2 Load the cooker.
Add the onion, garlic, beans, green chiles, corn, cilantro, and bone broth. Give everything a good stir.
- 3 Let it go.
Cover and cook on LOW for 8 hours, or on HIGH for 3 to 4 hours if dinner is closer than you thought.
- 4 Shred the chicken.
Lift the chicken out onto a plate, shred it with two forks, and stir it back into the pot.
- 5 Make it creamy.
Stir in the softened cream cheese and the half and half. Cover and cook on HIGH about 15 minutes more, then stir until smooth and creamy.
- 6 Serve it up.
Ladle into bowls and let everyone add their own toppings. Tortilla strips and avocado go first at our house.
A few notes.
- — We keep it mild for the kids. If you like more heat, use one can of hot green chiles or add a pinch of cayenne.
- — Regular chicken broth works too, but the bone broth makes it richer and a little more nourishing.
- — It thickens as it sits, so loosen leftovers with a splash of broth when reheating.
- — Adapted from The Chunky Chef.