Crock Pot White Chicken Chili is a rich, creamy one-pot wonder that tastes especially delicious in the coldest months of the year. Set out a bunch of colorful, zesty toppings and let everyone help themselves.
In the bottom of a slow cooker, add chicken, beans, corn, green chiles and their juice, onion, and garlic. Stir in chicken broth, cumin, oregano, chili powder, and cayenne pepper.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Remove chicken to cutting board, shred, and return to slow cooker.
Stir in cream cheese, half and half, and cilantro. Cover and cook on HIGH for until chili is creamy and slightly thickened, about 15 minutes.
Stir until uniformly combined and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve with toppings like diced avocado, shredded cheese, sour cream, jalapeños, and tortilla chips.
Notes
Chicken: Boneless skinless breasts work great, but you can use leftover Rotisserie Chicken, too. Just add cooked chicken to the slow cooker when you add in the cream cheese.
Great Northern Beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean.