Crockpot White Chicken Chili
Hey There, Hungry Friend!
So, there’s this thing I’ve been making called Crockpot White Chicken Chili, and let me tell you, it’s become a bit of a staple in my house. It all started when I was trying to impress a certain someone (let’s just say their love for spicy food is legendary), and I stumbled upon this delightful recipe. Now, every time the weather takes a chilly turn or we just need a little comfort food hug, this is what I whip up. Plus, it makes the house smell divine—bonus!
Why You’ll Love This
I usually make this when I’m low on time but still want something delicious waiting for me after a long day. My family practically goes bananas for this dish because it’s got that perfect balance of spicy and creamy, with tender chicken that’s pretty much comfort on a spoon. (And let’s be honest, anything that cooks itself while I binge-watch my favorite shows is a win in my book.) Sure, the first time I made it, I forgot to add the spices until halfway through, but I’ve learned my lesson—mostly!
What You’ll Need
- 1 pound of chicken breasts (I’ve used thighs when I ran out, and it was just as tasty!)
- 2 cans of white beans, drained (Sometimes I mix it up with kidney beans)
- 1 can of corn, drained
- 1 cup of chicken broth (or a bit more if you like it soupy)
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 teaspoon of chili powder (or more if you’re feeling spicy!)
- 1/2 teaspoon of salt and pepper, to taste
- 4 oz of cream cheese
- 1 diced onion (optional, but trust me, it adds a nice touch)
- 3 cloves garlic, minced (my grandma swears by fresh, but the jarred stuff works in a pinch)
- 1 small can of green chilies (if you like a bit of zing)
How to Throw It Together
First, toss your chicken, beans, corn, broth, spices, onion, and garlic into the crockpot. Give it a little stir – it’s like tucking everything in for a cozy nap. Cook on low for about 6-8 hours, or until the chicken shreds easily (this is usually when I sneak a taste). Oh, and don’t worry if it looks a bit weird at this stage—it always does!
Once the chicken is cooked, shred it with two forks (you can actually do this in the pot if you’re lazy like me), then add the cream cheese and green chilies, letting them melt and mingle with everything else. Give it another stir, and voila! You’ve got chili that’s creamy, dreamy, and just a tad spicy.
Little Nuggets of Wisdom
In my trials and errors, I’ve found that letting the cream cheese soften a bit before adding makes it blend a bit smoother, but hey, live and learn, right? And if you prefer a thicker chili, just add less broth. Simple fixes!
Fun with Variations
I’ve tried adding sweet potatoes once, thinking they’d add a nice sweetness. Spoiler alert: it wasn’t my best idea, but hey, maybe you’ll like it? On the other hand, throwing in some jalapeños really kicked it up a notch, which my spice-loving friends appreciated!
The Tools of the Trade
Don’t worry if you don’t have a crockpot—I’ve got a trusty Dutch oven that works just as well if you’re a bit more hands-on or, dare I say, impatient. Just simmer everything on low and keep an eye on it.
Storing the Leftovers
Keep any leftovers in the fridge for up to 3 days (but honestly, it never lasts more than a day around here!) It’s even better the next day, giving those flavors a chance to hang out and get to know each other.
Serving Up Some Goodness
I love serving this with a side of cornbread or tortilla chips. My family usually tops theirs with a dollop of sour cream and some fresh cilantro—it’s kind of a tradition now.
Pro Tips (From My Kitchen to Yours)
Don’t rush the cream cheese melting step—I’ve done that before, and ended up with lumps. Also, tasting as you go is crucial. I once added too much salt at the start and had to balance things out later with more beans.
Got Questions? I’ve Got Answers!
Can I use frozen chicken? You sure can! Just be aware it might take a bit longer to cook. (I learned that the hard way.)
What if I don’t have cream cheese? You can substitute with Greek yogurt or sour cream. I’ve tried both, and they’re pretty darn good!
Is it spicy? It can be, but you can totally adjust the spice level to your liking. Just play with the chili powder and green chilies until it’s just right.
