Crockpot White Chicken Chili
A warm and creamy chili that combines tender chicken with sweet corn and hearty black beans, perfect for cozy evenings.
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts Fresh or frozen
- 1 can corn Drain before adding
- 1 can black beans Rinsed and drained
- 1 can diced tomatoes No salt added recommended
- 8 oz cream cheese Cut into chunks
- 1 piece onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- to taste Salt and pepper
- as needed cup Chicken broth Optional, for desired consistency
Instructions
Preparation
- Place the chicken breasts in the bottom of your crockpot.
- Add the corn, black beans, diced tomatoes, onion, and minced garlic on top.
- Sprinkle cumin, chili powder, salt, and pepper over the mixture.
- Cut the cream cheese into chunks and layer it on top.
- If desired, pour in chicken broth for a thicker consistency.
- Secure the lid and set the crockpot to low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken in the pot and mix everything well.
- Ladle the warm chili into bowls and enjoy.
Notes
Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or microwave.