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Crockpot White Chicken Chili

This creamy and spicy white chicken chili simmers in your crockpot, filling your home with an irresistible aroma. It's comforting, family-friendly, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

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 chiles
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Creamy Additions
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • to taste Chopped cilantro for garnish

Method
 

Preparation
  1. In the crockpot, combine chicken, white beans, corn, green chiles, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
  2. Stir to combine and cook on low for 6–7 hours or high for 4 hours.
  3. About 30 minutes before serving, shred the chicken in the pot, then stir in the sour cream and cheese.
  4. Serve hot, garnished with chopped cilantro.

Notes

For extra flavor, sauté the onion and garlic before adding them to the crockpot. Don’t skip adding the sour cream and cheese at the end; they add a luxurious, creamy texture. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.