Creamy White Chicken Crock Pot Chili
**Recipe Update!!**
This is my most popular recipe by far, and over the years I’ve adjusted it- so instead of sending everyone on a goose chase, here’s the updated version. I’ll put additional adaptations at the end.
It is truly difficult to mess up this recipe; even for me each batch is unique in some way, but it’s always delicious. If you have an instinct about something to add, try it! Either way, let me know if you make this because people everywhere seem to love it!
Ingredients:
– 1.5 lbs chicken breasts (about 2 medium breasts)
– 2.5 cups chicken broth
– 1 large onion, diced
– 12 oz canned green chiles (I usually use 3 of the 4oz cans)
– 1.5 cups frozen corn
– 1 can cannellini or white northern beans (rinsed and drained)
– 1 can garbanzo beans (rinsed and drained)
– 1 tsp oregano
– 2 tsp chili powder (or ancho chili powder)
– 2 tsp cumin
– 2 tsp salt
– 1/4 tsp black pepper
For later
– 1 cup half and half (or nondairy milk of choice)
– 4 oz cream cheese (optional)
– 2 tbsp arrowroot flour for thickening (optional)
– 1 lime (enough for each person to have a small wedge)
– toppings such as avocado, cilantro, shredded cheese, sour cream
Combine all ingredients in the first list (chicken to black pepper) in a large crock pot. Cook on low for 5-6 hours. When chicken breaks easily with a spoon, shred it with two forks.
Add cream cheese and half and half and continue to cook for 10-20 min. Mix to incorporate cream cheese evenly.
Serve with cilantro and a lime wedge (the citrus really balances out the creaminess and puts the flavor over the top)! We found that we didn’t need cheese or sour cream, but avocado was a “nice to have.”
ADAPTATIONS:
**Have pre-cooked chicken? Add all the initial ingredients except the chicken to the crock pot, and let the flavors meld for 3-4 hrs. Then add chicken and dairy or nondairy options and continue with the recipe.
**Want to go EXTRA creamy? Add 3-4 oz plain goat cheese. We did it one time and it was fabulous.
**Spice factor: this really isn’t spicy. If you’d like a kick, replace chili powder with ancho chili powder (it’s ground poblanos), or dice up a jalapeño and add it in!
**Want to feed more people? Add double the broth, seasoning more to taste. As it’s written the chili is hearty, so if you want it to eat more like a soup, you can also feed more!
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