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Crockpot Creamy White Chicken Chili

Close-up of a white bowl filled with creamy crockpot white chicken chili, featuring white beans, shredded chicken, and green peppers.
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Make this easy, comforting white chicken chili in your slow cooker. It requires minimal prep and results in a creamy, hearty meal.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 4 ounces cream cheese, cubed (optional, for extra creaminess)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the cannellini beans, Great Northern beans, diced green chilies, Rotel, cream of chicken soup, and chicken broth over the chicken.
  3. Sprinkle the cumin, oregano, and garlic powder over the ingredients. Add salt and pepper.
  4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  5. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  6. If using, add the cubed cream cheese and stir until it melts and the chili becomes creamy.
  7. Stir everything together well before serving.

Notes

  • Serve with toppings like shredded Monterey Jack cheese, sour cream, or fresh cilantro.
  • For a thicker chili, remove about 1 cup of the liquid mixture before adding the shredded chicken, mix with 1 tablespoon of cornstarch, and stir back into the slow cooker during the last 30 minutes of cooking.

Nutrition

Find it online: https://spoonsprout.com/crockpot-white-chicken-chili-recipe/