Crockpot White Chicken Chili (Recipe for Printing)

Shredded chicken, white beans, green chilies, and cream cheese for a comforting, creamy slow-cooked dish.

# What You Need:

→ Main

01 - 1.5 to 2 pounds boneless, skinless chicken breasts
02 - 2 cans (15 ounces each) white beans, drained and rinsed
03 - 1 medium onion, finely chopped
04 - 1 to 2 cans (4 ounces each) diced green chilies
05 - 3 cups chicken broth
06 - 2 teaspoons ground cumin
07 - 1 teaspoon dried oregano
08 - 0.5 teaspoon chili powder, optional
09 - Salt, to taste
10 - Black pepper, to taste

→ Creamy Base

11 - 4 ounces cream cheese, softened and cut into chunks
12 - 0.5 cup sour cream
13 - 1 cup shredded sharp cheddar cheese

→ Garnish and Optional Additions

14 - Fresh cilantro, chopped
15 - Avocado slices, optional
16 - Lime wedges, optional
17 - Tortilla chips, optional

# How to Make It:

01 - Arrange chicken breasts in the crockpot. Add white beans, chopped onion, diced green chilies, chicken broth, ground cumin, dried oregano, chili powder if desired, salt, and black pepper.
02 - Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is fully tender and cooked through.
03 - Remove chicken breasts from crockpot, shred using two forks, and return the shredded chicken to the crockpot.
04 - Stir softened cream cheese and sour cream into the mixture until fully melted and the base is smooth.
05 - Fold in shredded sharp cheddar cheese until completely melted. Taste and adjust salt and pepper as needed.
06 - Ladle chili into bowls and top with additional cheese, sour cream, chopped cilantro, avocado, lime wedges, and tortilla chips if desired.

# Extra Tips:

01 - Chicken may be substituted with turkey, pork, or beef for alternative flavors.
02 - Enhance the chili by incorporating corn or bell peppers if desired.
03 - Spice level is easily adjusted by increasing chilies or adding cayenne pepper.
04 - For a lighter preparation, replace cream cheese and sour cream with Neufchâtel cheese or Greek yogurt.
05 - Frozen chicken can be used by extending the cooking time by 1 to 2 hours.
06 - Store leftovers refrigerated for 3 to 4 days.

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