Creamy Crockpot White Chicken Chili
A comforting and simple crockpot recipe filled with tender chicken, white beans, and a creamy texture, perfect for chilly days.
Ingrédients
Main Ingredients
- 1 pound 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 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- 1 cup sour cream
- 1 cup shredded cheese (optional)
Instructions
Preparation
- Start by gathering all your ingredients. Rinse the white beans and corn, and chop the onion and garlic.
Cooking
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Add the drained white beans, corn, diced green chilies, onions, and minced garlic into the crockpot.
- Pour in the chicken broth.
- Sprinkle in the cumin, chili powder, salt, and pepper. Stir everything to combine well.
- Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, remove the chicken breasts from the crockpot and shred the meat.
- Add the sour cream to the pot, mixing well until it dissolves into the chili.
- Give the chili a final stir and taste. Adjust any seasoning if needed.
- Ladle the chili into bowls and serve warm.
Notes
Can be customized with various toppings like fresh herbs and tortilla chips. Suitable for freezing and reheating.