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- 2 lbs boneless, skinless chicken breasts - 1 medium onion, finely diced - 3 cloves of garlic, minced - 3 cans (15 oz each) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 cup corn (fresh or frozen) - 4 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon dried oregano - 1 cup sour cream - 1 cup cream cheese, softened - Salt and pepper to taste - Fresh cilantro for garnish (optional) When I make my creamy crockpot white chicken chili, I focus on fresh, quality ingredients. The chicken breasts serve as the main protein. I love using a medium onion for that sweet base flavor. Minced garlic adds an aromatic touch that makes your kitchen smell amazing. For the beans, I prefer white beans like cannellini or great northern. Their creamy texture makes the chili rich. I add diced green chilies for a slight kick and corn for sweetness. Chicken broth brings everything together, making it a hearty meal. The spices are simple but impactful. Ground cumin and chili powder add warmth. Dried oregano gives it a nice herbal note. I finish it off with sour cream and cream cheese. They create that luscious, creamy texture everyone loves. Don't forget salt and pepper to taste, and fresh cilantro makes for a lovely garnish. For the full recipe, check out the details. Enjoy cooking! Start by placing the boneless chicken breasts at the bottom of your crockpot. This forms the base of our creamy chili. Next, layer the diced onion and minced garlic over the chicken. The aroma will tempt you right away! Then, add the white beans, diced green chilies, and corn. Each layer adds color and flavor to the dish. Now, pour the chicken broth over the layers. This will keep everything moist as it cooks. Sprinkle the ground cumin, chili powder, dried oregano, salt, and pepper on top. Stir gently to mix all ingredients. Make sure the chicken is partially submerged in the broth. Cover your crockpot with its lid. Cook on low for 6 to 7 hours. If you're short on time, you can use the high setting for about 4 hours. You’ll know it’s ready when the chicken shreds easily with a fork. This is a key sign of perfect doneness! About 30 minutes before serving, take out the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot. Now, it’s time for the magic! Mix in the softened cream cheese and sour cream. Stir until they fully melt into the chili. This creates a rich and creamy texture that you’ll love. Before serving, taste your chili. Adjust the seasoning with more salt or pepper if needed. Enjoy the warm, inviting flavors of your creamy crockpot white chicken chili! For the full recipe, check out the details above. To make your chili taste just right, adjust the seasonings. If you want more heat, add extra chili powder or a pinch of cayenne. You can also mix in a splash of lime juice for a fresh twist. Slow cooking is key for great flavor. It lets all the ingredients mix well, deepening the taste. For shredding chicken, use two forks. Hold one fork steady and pull with the other. This makes it quick and easy. Serve the chili in nice bowls. Top each serving with fresh cilantro and a dollop of sour cream. You can also add crushed tortilla chips for a crunchy bite. For sides, consider cornbread or a simple salad to balance the meal. Check out the Full Recipe for more details on making this dish. {{image_4}} You can change the beans in this chili for a new twist. Try black beans, pinto beans, or kidney beans. Each type brings its own taste and texture. If you want richer flavor, swap chicken breasts for chicken thighs. Thighs have more fat and stay juicy during cooking. For a low-fat version, use less cream cheese or sour cream. You can also choose low-fat versions of these ingredients. If you need a gluten-free dish, make sure your broth and seasonings are gluten-free. Most canned beans and chilies are safe, but always check the labels. Feel free to add more veggies to boost nutrition. Bell peppers, zucchini, or carrots work well in this chili. You can also toss in some corn or spinach for color and taste. For extra creaminess, try different cheeses like Monterey Jack or pepper jack. Grate them and mix them in just before serving for a delightful twist. To store leftover chili in the fridge, first let it cool. Transfer the chili to an airtight container. Seal it well to keep out air. You can keep it in the fridge for up to three days. This way, your chili stays fresh and tasty. To freeze the chili, let it cool completely first. Pour it into a freezer-safe container. Leave some space at the top since it will expand. Seal it tightly to prevent freezer burn. When you're ready to eat, thaw it in the fridge overnight. For reheating, warm it on the stove or in the microwave. Heat it until it is hot all the way through. Use glass or plastic containers that can go in the freezer. They should be airtight to keep the chili fresh. Avoid using flimsy bags, as they can rip. To prevent freezer burn, press out as much air as you can before sealing. You can also wrap the container in plastic wrap for extra protection. To make this chili, start with the chicken. Place 2 lbs of boneless, skinless chicken breasts in the crockpot. Next, add a finely diced onion, minced garlic, white beans, green chilies, and corn. Pour in 4 cups of chicken broth. Sprinkle ground cumin, chili powder, and oregano over the top. A good stir helps mix everything. Cook on low for 6-7 hours or on high for 4 hours. Shred the chicken about 30 minutes before serving. Mix in softened cream cheese and sour cream to make it creamy. Taste and adjust seasoning as needed. This method ensures a rich flavor and smooth texture. If you need a substitute for sour cream, you have options. Greek yogurt can work well and adds a nice tang. Silken tofu blended until smooth is a great non-dairy choice. For lower-fat options, consider using low-fat yogurt. Each substitute can keep your chili creamy without losing taste. Yes, you can cook this chili on the stovetop. Start by sautéing the onion and garlic in a pot. Add the chicken and brown it slightly. Then, add the beans, green chilies, corn, and broth. Bring to a boil and reduce heat to a simmer. Cook for about 30-40 minutes until the chicken is tender. Shred the chicken and stir in cream cheese and sour cream as you would in the crockpot. This method is faster and still delivers a tasty dish. Leftovers of this chili can last in the fridge for 3-4 days. Store it in an airtight container to keep it fresh. If you want it to last longer, consider freezing it. Just make sure to label it with the date. This blog detailed a simple recipe for creamy crockpot white chicken chili. We covered all essential ingredients, cooking steps, and clever tips to enhance flavor. You can adjust spices or swap ingredients based on your taste. Remember to store leftovers properly, following our guidelines. This meal is easy to make and satisfies many cravings. Try it for dinner or on a cold day. Enjoy the creamy goodness and warm flavors; it’s sure to be a hit!

Creamy Crockpot White Chicken Chili

Make your mealtime effortless and delicious with this Luscious Creamy Crockpot White Chicken Chili recipe! Packed with tender chicken, creamy textures, and vibrant flavors, this dish is perfect for cozy nights. Just throw the ingredients in your slow cooker and let it do the work! Click through to explore the full recipe and transform your dinner into a comforting delight that the whole family will love.
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Ingredients
  

2 lbs boneless, skinless chicken breasts

1 medium onion, finely diced

3 cloves of garlic, minced

3 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed

1 can (4 oz) diced green chilies

1 cup corn (can be fresh or frozen)

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon dried oregano

1 cup sour cream

1 cup cream cheese, softened to room temperature

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Begin by placing the boneless chicken breasts evenly at the bottom of the crockpot. This will serve as the base for the chili.

    Layer the diced onion, minced garlic, white beans, diced green chilies, and corn on top of the chicken, creating a colorful mix of ingredients.

      Pour the chicken broth over the layers and then sprinkle in the ground cumin, chili powder, dried oregano, along with salt and pepper to taste. Gently stir the mixture to ensure all ingredients are well combined, and the chicken is partially submerged in the broth.

        Cover the crockpot with its lid and cook on low for 6-7 hours or on high for 4 hours. Cook until the chicken is thoroughly cooked and easily shreds with a fork.

          Approximately 30 minutes before you're ready to serve, carefully remove the chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces and then return it to the crockpot.

            Mix in the softened cream cheese and sour cream, stirring until they fully melt into the chili, creating a rich and creamy texture.

              Before serving, taste the chili and adjust the seasoning with additional salt and pepper as desired.

                Prep Time: 15 minutes | Total Time: 7 hrs 15 mins | Servings: 6-8

                  - Presentation Tips: Serve the chili in attractive bowls, topped with a sprinkle of fresh cilantro for color and a dollop of sour cream for added creaminess. For an extra crunch, consider garnishing with crushed tortilla chips on the side. Enjoy!