Description
Discover how to make the easiest crockpot white chicken chili with cream cheese. This creamy and delicious recipe is a must-try for any chili lover!
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (680 g)
- 1 yellow onion, finely chopped
- 2 (15-oz) cans white beans, drained and rinsed, such as Great Northern or cannellini
- 1 (4.5-oz) can mild diced green chilis
- 1 cup (240 ml) mild green salsa verde, or tomatillo salsa
- 1 cup (240 ml) chicken stock
- 1 teaspoon (5 ml) granulated garlic powder
- 1 teaspoon (5 ml) ground cumin
- 1 1/2 teaspoon (8 ml) kosher salt
- 4 tablespoons (60 ml) cream cheese
Instructions
- Place the chicken, chopped onion, white beans, green chilis, green salsa, chicken broth, garlic powder, cumin, and salt into a 6-quart crockpot.
- Secure the lid and set to cook on high for 4-5 hours or on low for 6-8 hours.
- Take off the lid, take out the chicken, and either shred it with two forks or cut it into pieces.
- Use an immersion blender to briefly blend the bean mixture for 5-10 seconds. Alternatively, carefully transfer ½ to 1 cup of the bean mixture to a blender, blend until smooth, then return it to the chili and mix well. Blending briefly will give the chili a creamy texture while maintaining most of the beans’ consistency.
- Spoon a small amount of the bean mixture into a medium bowl. Incorporate the cream cheese by stirring until fully mixed.
- Return the chicken to the crockpot, along with the blended bean and cream cheese mixture, and mix everything together. Adjust the seasoning with more salt or salsa if needed. Serve with your favorite toppings.
Notes
- Consider adding an extra tablespoon or two of cream cheese for a richer texture.
- Enhance the flavor by using homemade chicken stock or low-sodium chicken broth.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño.
