Creamy Crockpot White Chicken Chili Deluxe

🕒 Prep: 10 min
🔥 Cook: 7 hours
🍽 Serves: 6
★★★★★
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Looking for a comforting, hearty dish to warm your soul? This Creamy Crockpot White Chicken Chili Deluxe is your go-to recipe. It’s a perfect blend of creamy texture and a slight kick of spice, ideal for chilly evenings or when you crave something rich yet easy to prepare.

Ingredients for Creamy Crockpot White Chicken Chili Deluxe

Chicken breasts provide the hearty base, becoming tender as they soak up the flavorful broth. Great Northern beans add creaminess and protein, while corn offers sweetness and texture. We use diced green chilies for a mild spice that won’t overpower. Chicken broth forms the soup’s savory backbone, complemented by heavy cream for richness. Onion and garlic are sautéed for depth, and spices like cumin, chili powder, and smoked paprika ensure a flavorful punch. Finally, Monterey Jack cheese melts in for gooey goodness, and a dollop of sour cream and fresh cilantro add a refreshing finish.

Tips & Tricks

  • Sautéing the onion and garlic before adding them to the crockpot boosts their flavor.
  • For thicker chili, mash some of the beans before adding them to the pot.
  • Using pre-shredded rotisserie chicken can save time if you’re in a hurry.

Serving Suggestions

This chili pairs wonderfully with a side of warm, crusty bread or a fresh green salad. For a fun twist, serve it with tortilla chips for scooping. A squeeze of lime juice can add a refreshing zing to each bowl.

Frequently Asked Questions

Can I use frozen chicken?
Yes, you can use frozen chicken, but you may need to adjust the cooking time slightly longer.
Is there a dairy-free option?
To make it dairy-free, substitute the heavy cream with coconut milk and use a dairy-free cheese alternative.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Creamy Crockpot White Chicken Chili Deluxe Recipe Walkthrough

Start by heating up the olive oil in a skillet over medium heat. Toss in the diced onion and garlic, giving them a good sauté until they’re soft and fragrant—about 5 minutes or so should do it. This simple step deepens the flavor right from the start.

Next, place your boneless, skinless chicken breasts at the bottom of your crockpot. Pour the sautéed onion and garlic over the chicken, then add the drained beans, corn, and diced green chilies. Pour in the chicken broth, letting it combine with the ingredients below.

Season the mix with ground cumin, chili powder, smoked paprika, and a good pinch of salt and pepper. These spices will seep into the chicken as it cooks, making every bite deliciously complex.

Cover the crockpot and set it to cook on low for about 6-7 hours, or if you’re in a hurry, 3-4 hours on high. The chicken will become incredibly tender, making it easy to shred.

Once the cooking time is up, remove the chicken breasts and shred them using two forks. This part is oddly satisfying! Return the shredded chicken to the pot, then stir in the heavy cream and shredded Monterey Jack cheese. Let it cook for another 30 minutes on low to meld the flavors and thicken the chili.

When you’re ready to serve, ladle the chili into bowls and top with a generous scoop of sour cream and a sprinkle of fresh cilantro. A bit more cheese on top never hurts, either!

Why You'll Love This Recipe

  • Easy crockpot meal: minimal prep, maximum flavor.
  • Rich and creamy texture that satisfies.
  • Perfect balance of spice and creaminess.
  • Great for batch cooking and leftovers.
  • Customizable with your favorite toppings.

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

Step-by-step 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.

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