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Creamy Crockpot White Chicken Chili is a must-try recipe!

Creamy Crockpot White Chicken Chili is a delicious and easy-to-make dish that combines tender chicken, white beans, and a creamy broth, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cans 15 ounces each white beans, drained and rinsed
  • 1 can 15 ounces corn, drained
  • 1 can 4 ounces diced green chilies
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Method
 

  1. Place the chicken breasts in the bottom of the crockpot.
  2. Add the diced onion, minced garlic, white beans, corn, and diced green chilies on top of the chicken.
  3. Pour in the chicken broth and sprinkle the cumin, chili powder, paprika, salt, and black pepper over the mixture.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  5. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot.
  6. Stir in the sour cream and shredded cheese until well combined. Let it cook for an additional 15-20 minutes on low to heat through.
  7. Serve hot, garnished with fresh cilantro and lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 80mgSodium: 800mgFiber: 8gSugar: 2g

Notes

  • For a spicier chili, add a diced jalapeño or increase the amount of chili powder.
  • You can substitute the sour cream with Greek yogurt for a healthier option.

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