Description
This Easy Crockpot White Chicken Chili offers warmth, comfort, and incredible flavor with minimal effort. It features tender shredded chicken, sweet corn, and a mild kick from Pepper Jack cheese, all in a creamy, savory broth.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded & minced
- 2 (15 oz) cans great northern or cannellini beans, rinsed & drained
- 1 (15 oz) can sweet corn, drained (or 1 ½ cups frozen)
- 4 cups low-sodium chicken broth
- 1 (4 oz) can chopped green chiles, undrained
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt, plus more to taste
- ½ tsp freshly ground black pepper, plus more to taste
- 8 oz cream cheese, softened & cubed
- 4 oz (1 cup) shredded Pepper Jack cheese
- ¼ cup half-and-half or milk
- Optional garnishes: fresh cilantro, extra Pepper Jack, sour cream/Greek yogurt, diced avocado, lime wedges, tortilla chips
Instructions
- Dice onion, red and green bell peppers. Mince garlic and seeded jalapeño. Rinse and drain the great northern or cannellini beans.
- In a 6-quart or larger slow cooker, add the cooked shredded chicken, diced onion, bell peppers, minced garlic, minced jalapeño, rinsed beans, drained sweet corn (or frozen), and the undrained can of chopped green chiles.
- Pour in 4 cups of low-sodium chicken broth. Sprinkle with chili powder, ground cumin, dried oregano, cayenne pepper (if using), ½ tsp salt, and ½ tsp freshly ground black pepper. Stir gently to combine.
- Secure the lid on the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Avoid lifting the lid during cooking to maintain heat.
- Once cooking is complete, stir in the cubed, softened cream cheese until fully melted and integrated. Then, add the shredded Pepper Jack cheese and ¼ cup half-and-half (or milk). Stir until the Pepper Jack is melted and the chili is creamy and velvety.
- Taste the chili and adjust salt, pepper, or cayenne as needed. Cover and let the chili simmer on the ‘warm’ setting for another 15-30 minutes to allow the flavors to fully meld.
- Ladle generous portions into bowls. Garnish with fresh chopped cilantro, extra shredded Pepper Jack, sour cream, diced avocado, lime wedges, or tortilla chips as desired. Enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 4 hours 40 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 85mg