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Creamy White Chicken Chili {Stovetop or Slow Cooker}

Creamy White Chicken Chili {Stovetop or Slow Cooker}

Enjoy this creamy white chicken chili recipe that is perfect for stovetop or slow cooker preparation.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • 4- or 5-quart pot
  • 5- or 6-quart slow cooker

Ingredients
  

Base Ingredients

  • 1 tablespoon oil
  • 1 pound boneless skinless chicken breasts, cut into ½-inch pieces (leave whole for slow cooker method)
  • 0.5 cup chopped onion
  • 1.5 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
  • 2 cans Great Northern Beans or cannellini beans rinsed and drained
  • 1.75 cups chicken broth (14.5-ounce can)
  • 2 cans chopped green chiles (4-ounces each)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 0.5 teaspoon pepper
  • 0.25 teaspoon cayenne pepper
  • 1 cup sour cream
  • 0.5 cup heavy cream
  • Fresh cilantro for garnish (optional)
  • Shredded cheese tortilla chips, other toppings (optional)

Instructions
 

Stovetop Directions

  • In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften.
  • Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.
  • Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
  • Remove from the heat; stir in the sour cream and cream.
  • Garnish with fresh cilantro, if desired. Serve with chili toppings of choice.

Slow Cooker Directions

  • In a 5- or 6-quart slow cooker, place 1 pound boneless, skinless chicken breasts whole (without cutting into pieces).
  • Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet!
  • Reduce the chicken broth to 1 ½ cups and add to the slow cooker. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours.
  • Remove the chicken to a cutting board and shred in bite-size pieces. Add the shredded chicken back into the slow cooker.
  • In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Stir this mixture into the crockpot with the other ingredients.
  • Garnish with fresh cilantro, if desired. Serve with chili toppings of choice.

Notes

You can substitute the green chiles completely for a jar (12 ounces) of green salsa. For heavy cream, add extra sour cream or milk. For a thicker chili, blend ½ cup milk with 1 tablespoon flour and use in place of the cream.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg
Keyword chicken recipe, Chili, Comfort Food, Creamy White Chicken Chili, Slow Cooker, Stovetop
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