Crockpot White Chicken Chili
This white chicken chili crockpot recipe is simple, resulting in the creamiest chicken chili. Finish each bowl with your favorite toppings and enjoy the perfect comfort dinner.
Ingredients
- 1 1/2 lbs boneless skinless chicken breast
- One medium onion finely chopped
- 3 garlic cloves minced
- 15 oz of black beans drained
- 15 oz of white beans drained
- 15 oz of canned corn drained
- 10 oz of rotel tomatoes
- 1 green bell pepper cubed
- 1 celery rib finely chopped
- 2 cups of chicken broth
- 1 Tbsp of chili powder
- 1 ½ tsp of cumin
- 1 tsp salt or to taste
- ¼ tsp ground black pepper or to taste
- 4 oz of cream cheese room temp cubed
- 1/4 cup of whole milk
Instructions
- Add all ingredients except the cream cheese and milk to a 6-quart slow cooker.
- Cook on low for 8-10 hours or 4-6 hours on high.
- Remove the chicken, shred it with two forks, and return to the slow cooker.
- Add cubed cream cheese and milk, stir, and cook another 15 minutes on high; stir to combine.
- Serve and enjoy with desired toppings.
Notes
-
- Serve: Finish your soup with sour cream, cilantro, lime, or even fritos for a crunch.
- Refrigerate: Leftovers of the chili can be stored in the refrigerator for up to 3 days.
- Freeze: The soup can be stored longer if you freeze it! Pour the soup into a freezer-safe container and freeze for up to 3 months.