Description
Learn how to make a delicious Crockpot White Chicken Chili with Cream Cheese that is creamy, flavorful, and perfect for cozy nights in. Click for the recipe now!
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, or thighs (680 g)
- 1 yellow onion, finely chopped
- 2 (15-oz) cans white beans, drained and rinsed, such as Great Northern or cannellini (425 g per can)
- 1 (4.5-oz) can mild diced green chilis (127 g)
- 1 cup mild green salsa verde, or tomatillo salsa (240 ml)
- 1 cup chicken stock (240 ml)
- 1 teaspoon (5 ml) granulated garlic powder
- 1 teaspoon (5 ml) ground cumin
- 1 1/2 teaspoon (8 ml) salt
- 4 tablespoons (60 ml) cream cheese
Instructions
- Place the chicken, chopped onion, drained beans, canned green chilis, green salsa, chicken broth, garlic powder, cumin, and salt into a 6-quart crockpot.
- Secure the lid and cook at a high setting for 4-5 hours or on a low setting for 6-8 hours.
- Lift the lid, take out the chicken, and either shred it with two forks or chop it into pieces.
- Using an immersion blender, pulse the bean mixture for a few seconds. Alternatively, you can carefully scoop out half to one cup of the bean mixture, blend it until smooth, and then return it to the pot, mixing it all together. Blending briefly will create a creamy texture while retaining most of the bean structure.
- Spoon a small amount of the bean mixture into a separate bowl. Mix in the cream cheese until fully combined.
- Return the shredded or chopped chicken to the crockpot, along with the creamy bean mixture and cream cheese blend. Stir thoroughly. Adjust seasoning with more salt or salsa if needed. Serve with your choice of toppings.
Notes
- Blend a portion of the bean mixture with cream cheese for a creamier texture.
- Taste and adjust seasoning before serving for a flavorful dish.
- Use chicken thighs for a juicier, more flavorful result.
