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Crockpot White Chicken Chili

Creamy white chicken chili made in the crockpot with chicken breasts, white beans, green chiles, corn and warm spices, finished with cream cheese and sour cream.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts (680 g)
  • 2 cans great northern beans 15 oz each, drained and rinsed
  • 1 can corn 15 oz, drained (or 1 1/2 cups frozen)
  • 2 cans diced green chiles 4 oz each
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 cups chicken broth (720 ml)
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp salt
  • 4 oz cream cheese cubed (115 g)
  • 1/2 cup sour cream (120 g)
  • to serve lime wedges, cilantro, tortilla chips, avocado

Method
 

  1. Add the chicken to a 6-quart slow cooker, then the beans, corn, green chiles, onion, garlic, broth and spices.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F (74°C).
  3. Remove the chicken, shred with 2 forks, and return it to the pot.
  4. Stir in the cream cheese until melted, then the sour cream. Cover for 10 minutes. For thicker chili, mash a cup of the beans against the side of the crock.
  5. Squeeze in lime juice and top with cilantro, avocado and crushed tortilla chips.

Notes

Cook time is for LOW. On HIGH, cook 3 to 4 hours. Freeze before adding dairy.