Description
A delicious and creamy white chicken chili made effortlessly in a slow cooker, perfect for a comforting meal.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup cream cheese
- 1/2 cup sour cream
- Fresh cilantro for garnish
Instructions
- Place the chicken breasts in the slow cooker.
- Add the white beans, corn, green chilies, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, shred the chicken in the slow cooker.
- Add the cream cheese and sour cream, stirring until melted and creamy.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier chili, add jalapeños or increase the chili powder.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American