Creamy Crockpot White Chicken Chili Deluxe

A delectable variation of classic white chicken chili infused with rich flavors and creamy textures, perfect for a cozy family dinner or a chilly evening meal.

Prep time: 10 minutes
Cook time: 7 hours
Serves: 6

Ingredients

1.5 lbs boneless, skinless chicken breasts

2 15 oz cans of Great Northern beans, drained and rinsed

1 15 oz can of corn, drained

1 4 oz can of diced green chilies

4 cups chicken broth

1 cup heavy cream

1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

0.5 tsp smoked paprika

Salt and pepper to taste

0.5 cup shredded Monterey Jack cheese

0.5 cup sour cream

Fresh cilantro for garnish

Instructions

1. Heat olive oil in a skillet and sauté diced onion and minced garlic until softened.

2. Place chicken breasts at the bottom of the crockpot.

3. Add sautéed onions, garlic, drained beans, corn, diced green chilies, and chicken broth to the crockpot.

4. Season with cumin, chili powder, smoked paprika, salt, and pepper.

5. Cover and cook on low for 6-7 hours or on high for 3-4 hours.

6. Remove the chicken breasts, shred them with two forks, and return to the crockpot.

7. Stir in heavy cream and shredded Monterey Jack cheese, then cook for another 30 minutes on low.

8. Serve hot topped with sour cream, fresh cilantro, and additional cheese if desired.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over medium heat or in the microwave until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.