Warm up with this creamy, flavorful chicken chili made easy in your slow cooker! It’s packed with protein and perfect for cozy dinners.
Why You Will Love This Recipe:
This Creamy White Chicken Chili is a delightful twist on traditional chili, offering a rich and creamy texture that is both comforting and satisfying. The combination of tender chicken, creamy beans, and zesty spices creates a flavor explosion that will warm you from the inside out. Plus, it’s incredibly easy to make in a Crock-Pot, allowing you to set it and forget it while you go about your day. This recipe is perfect for busy weeknights, family gatherings, or any time you crave a hearty meal without the hassle.
Introduction:
When the weather turns chilly, there’s nothing quite like a warm bowl of chili to bring comfort and satisfaction. This Creamy White Chicken Chili is a fantastic option that combines the heartiness of traditional chili with a creamy twist that will please everyone at the table. The beauty of this recipe lies in its simplicity; it can be prepared quickly and cooked slowly, allowing the flavors to meld beautifully. Whether you’re looking for an easy weeknight dinner or a dish to impress guests, this creamy chili fits the bill perfectly. Let’s dive into the details of this delicious recipe!
Ingredients:
- 1 lb boneless skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- ¾ tsp oregano
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- 1 yellow onion, diced
- 4 cloves garlic, minced (about 2 teaspoons)
- 2 (15 oz) cans great northern beans, drained and rinsed
- 2 (4 oz) cans diced green chiles
- 2 cups corn (fresh, frozen, or canned)
- 3 cups (24 oz) chicken stock or broth
- 8 oz cream cheese, softened
- ¼ cup half-and-half or cream
- 1-2 tbsp cornmeal (optional)
Preparation:
Step 1: Place the chicken breasts at the bottom of the Crock-Pot. This will ensure that they cook evenly and absorb all the delicious flavors from the other ingredients.
Step 2: Sprinkle the chicken with salt, black pepper, ground cumin, oregano, chili powder, and cayenne pepper. These spices will add depth and warmth to the chili, making it irresistibly flavorful.
Step 3: Add the diced onion, minced garlic, drained and rinsed great northern beans, diced green chiles, and corn to the Crock-Pot. Stir gently to combine all the ingredients, ensuring the chicken is covered by the other ingredients.
Step 4: Pour in the chicken stock or broth, making sure to cover the ingredients well. This will create a rich base for your chili. Cover the Crock-Pot and cook on high for 3-4 hours or on low for 7-8 hours. The longer it cooks, the more tender and flavorful the chicken will become.
Step 5: Once the cooking time is up, shred or dice the chicken and return it to the pot. Stir in the softened cream cheese and half-and-half, mixing until well combined. If you prefer a thicker chili, you can add 1-2 tablespoons of cornmeal at this stage. Cover and cook on high for an additional 15 minutes, allowing the chili to thicken. Serve hot with your favorite toppings!
Serving Suggestions:
This Creamy White Chicken Chili is versatile and pairs beautifully with a variety of toppings. Consider serving it with:
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream or Greek yogurt
- Sliced avocado
- Fresh cilantro
- Crushed tortilla chips
- Jalapeño slices for an extra kick
Tips:
- For added flavor, consider marinating the chicken in the spices overnight before cooking.
- If you like a bit of heat, increase the cayenne pepper or add diced jalapeños to the mix.
- This chili freezes well, making it a great option for meal prep. Just store it in an airtight container for up to three months.
- Feel free to substitute the great northern beans with white kidney beans or cannellini beans if you prefer.
- For a vegetarian version, replace the chicken with cubed tofu or additional beans and use vegetable broth.
Prep Time: 15 minutes
Cook Time: 3-4 hours (high) or 7-8 hours (low)
Total Time: 3 hours 15 minutes (high) or 7 hours 15 minutes (low)
Nutritional Information (per serving):
Calories: 372
Protein: 25g
Sodium: 800mg
Conclusion:
This Creamy White Chicken Chili is not just a meal; it’s an experience that brings warmth and comfort to your dining table. With its rich flavors and creamy texture, it’s sure to become a favorite in your household. The ease of preparation in a Crock-Pot makes it a go-to recipe for busy days when you still want to enjoy a hearty, homemade meal. So gather your ingredients, set your Crock-Pot, and get ready to indulge in a bowl of deliciousness that will keep you coming back for more!
Questions and Answers about this Recipe:
- Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts! Just add an extra hour to the cooking time if using frozen. - What can I substitute for cream cheese if I want a lighter version?
You can use Greek yogurt or a light cream cheese alternative for a lower-calorie option. - Is it possible to make this chili spicy?
Absolutely! You can increase the amount of cayenne pepper or add diced jalapeños to spice things up. - Can I make this chili ahead of time?
Yes, this chili can be made a day in advance. Just reheat it on the stove or in the Crock-Pot before serving. - How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.