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Crockpot White Bean Chicken Chili

Crockpot White Bean Chicken Chili
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This Crockpot White Bean Chicken Chili is an incredibly easy and delicious slow cooker recipe, perfect for busy weeknights. It's a creamy, flavorful, and hearty meal that requires minimal prep, allowing you to return home to a comforting dinner. Packed with lean protein and fiber, it's a wholesome and family-friendly dish that can be easily adapted to various preferences and offers maximum flavor with minimal effort.

Ingredients

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1.5 lbs Boneless, Skinless Chicken Breasts
3 (15-ounce) cans Canned Great Northern Beans (drained and rinsed)
2 (4-ounce) cans Canned Green Chilies (diced, undrained)
1 (15-ounce) bag Frozen Cor
4 cups Chicken Broth (low sodium)
1 medium Onion (diced)
3 cloves Garlic (minced)
8 ounces Cream Cheese (full fat, softened)
2 teaspoons Ground Cumi
1 teaspoon Chili Powder
1 teaspoon Dried Oregano
1 teaspoon Salt
½ teaspoon Black Pepper

Instructions

  1. Prep Your Ingredients: First, dice your onion and mince your garlic. Drain and rinse the canned great northern beans thoroughly
  2. Combine in Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of your slow cooker
  3. Add the Veggies and Beans: Distribute the diced onion, minced garlic, drained and rinsed great northern beans, undrained diced green chilies, and frozen corn evenly over the chicke
  4. Season It Up: Sprinkle the ground cumin, chili powder, dried oregano, salt, and black pepper over all the ingredients in the slow cooker
  5. Pour in Broth: Carefully pour the chicken broth over everything, ensuring the ingredients are mostly submerged
  6. Cook to Perfection: Cover your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should easily shred with a fork when ready
  7. Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to easily shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker
  8. Add the Creaminess: Cut the softened cream cheese into several cubes. Add the cream cheese cubes to the slow cooker. Stir gently until the cream cheese fully melts and incorporates into the chili, creating that luscious, creamy texture
  9. Taste and Adjust: Give your chili a taste. Adjust salt, pepper, or other seasonings as needed. If you want a little more heat, now is the time to add a pinch of cayenne or a dash of hot sauce
  10. Serve Hot: Ladle generous portions of your delicious Crockpot White Bean Chicken Chili into bowls. Garnish with your favorite toppings and enjoy!

Notes

Always soften cream cheese at room temperature (or briefly microwave for 30 seconds) to prevent lumps and ensure smooth incorporation into the chili.

Do not overcook chicken; it is ready when it shreds easily with two forks, ensuring tender, juicy chicken.

Taste and adjust seasonings before serving, as salt levels can vary. Don't hesitate to add more cumin, chili powder, or a pinch of cayenne for heat.

If the chili seems too thin, mash some of the beans against the side of the slow cooker to thicken it naturally. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry, then stir it into the chili and cook on high for another 15-20 minutes until thickened.

This chili freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers or bags. Thaw overnight in the refrigerator and reheat gently for another easy meal.

Nutrition

Find it online: https://fabiloustaste.com/crockpot-white-bean-chicken-chili/