Name: Comfort Food
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Cuisine: Mexican-inspired
Ingredients: 1 lb boneless skinless chicken breasts, trimmed of excess fat.; 1 yellow onion, diced.; 2 cloves garlic, minced.; 24 oz chicken broth (low sodium).; 2 (15 oz) cans great Northern beans, drained and rinsed.; 2 (4 oz) cans diced green chiles (one hot, one mild).; 1 (15 oz) can whole kernel corn, drained.; 1 tsp salt.; 1/2 tsp black pepper.; 1 tsp cumin.; 3/4 tsp oregano.; 1/2 tsp chili powder.; 1/4 tsp cayenne pepper.; Small handful of fresh cilantro, chopped.; 4 oz reduced-fat cream cheese, softened.; 1/4 cup half and half.; Sliced jalapenos.; Sliced avocados.; Dollop of sour cream.; Minced fresh cilantro.; Tortilla strips.; Shredded Monterey Jack or Mexican cheese.

Creamy Crockpot White Chicken Chili is a hearty and flavorful dish perfect for chilly nights. With tender chicken, creamy broth, and just the right amount of spice, this chili is a comforting and satisfying meal. Top with jalapenos, avocado, sour cream, tortilla strips, and cheese for added flavor and texture. Easy to make in a slow cooker, this recipe is great for weeknights or gatherings!

This Creamy Crockpot White Chicken Chili is the ultimate comfort food, combining tender chicken, flavorful spices, and a rich, creamy broth. Perfect for chilly nights, it’s an easy slow-cooker recipe that brings warmth and satisfaction to the dinner table.

INGREDIENTS

Boneless Skinless Chicken Breasts: These provide lean protein and become tender when slow-cooked, perfect for shredding into the chili.
Yellow Onion (diced): Adds a mild, sweet flavor base to the chili, enhancing its depth.
Garlic (minced): Essential for that classic chili aroma, adding rich, savory notes.
Chicken Broth (low sodium): Forms the liquid base of the chili, keeping it flavorful without being overly salty.
Great Northern Beans (drained and rinsed): Mild and creamy, these beans add texture and heartiness to the chili.
Diced Green Chiles: A mix of one hot and one mild can gives the chili just a hint of heat and a Southwestern flavor profile.

Additional Ingredients

Whole Kernel Corn (drained): Adds a touch of sweetness and extra texture to the chili.
Salt and Black Pepper: Basic seasonings that bring out the natural flavors of the other ingredients.
Cumin: A classic chili spice, adding warm, earthy notes.
Oregano: Adds a hint of herbal flavor that complements the chili spices.
Chili Powder and Cayenne Pepper: Add depth and heat to balance the creaminess.
Fresh Cilantro: Adds freshness and color, brightening the flavor of the chili.

INSTRUCTIONS

Step 1: Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Season generously with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper to infuse the chicken with rich flavors as it cooks.
Step 2: Add the Vegetables and Broth: Top the chicken with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and fresh cilantro. Stir to combine, allowing all the flavors to meld together.
Step 3: Slow Cook: Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
Step 4: Shred the Chicken: Once the cooking time is complete, remove the chicken from the slow cooker and shred it in a large mixing bowl using two forks. Return the shredded chicken to the slow cooker and stir to combine.
Step 5: Add the Creaminess: Add the softened cream cheese and half and half to the slow cooker. Stir well, cover, and cook on HIGH for an additional 15 minutes, allowing the chili to thicken and become creamy.
Step 6: Optional Cream Cheese Blend: For an extra smooth texture, whisk the softened cream cheese with a few ladles of chili from the slow cooker in a separate bowl until smooth. Then, pour this mixture back into the slow cooker and proceed with adding the half and half.
Step 7: Serve: Stir the chili well before serving. Ladle into bowls and top with your favorite garnishes, such as sliced jalapenos, avocado, sour cream, tortilla strips, and shredded cheese.

Serving and Storage Tips

Serve Creamy Crockpot White Chicken Chili hot with your choice of toppings, like sliced jalapenos, avocado, sour cream, tortilla strips, and shredded Monterey Jack or Mexican cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a pot over low heat, stirring occasionally, or microwave in 30-second intervals until heated through. Add a splash of chicken broth if it needs thinning.

Helpful Notes

If you prefer a smoother chili, consider blending half of the beans before adding them to the slow cooker for a thicker, creamier texture.
Using a combination of mild and hot green chiles allows for a balanced heat level; adjust to your preference.
Ensure the cream cheese is softened for easy blending into the chili, creating a smooth and creamy consistency.

Tips from Well-Known Chefs

Chef Ina Garten suggests adding fresh herbs, like cilantro, at the end for a burst of freshness and flavor.
Chef Bobby Flay recommends using a mix of spicy and mild chiles to customize the heat level, creating a more dynamic flavor.
Chef Rachael Ray emphasizes seasoning each layer as you cook, helping to build rich and complex flavors in slow-cooked dishes.

Why You'll Love This Recipe

This creamy chili combines hearty flavors with a smooth, comforting texture, perfect for cozy nights.
It's incredibly easy to make in a slow cooker, making it an ideal meal for busy weeknights.
The toppings allow you to customize each bowl, adding texture and flavor with ingredients like tortilla strips and avocado.

Variations

For a dairy-free option, use coconut cream in place of cream cheese and half and half, giving a creamy consistency without dairy.
To add more vegetables, try stirring in chopped bell peppers or spinach for extra nutrients and color.
If you prefer a spicier chili, increase the amount of cayenne pepper or add extra sliced jalapenos to the mix.