Creamy Crockpot White Chicken Chili
This Creamy Crockpot White Chili Chicken With Beans & Corn brings together tender chicken, creamy white beans, sweet corn, and a harmonious blend of spices to create a dish that’s not only delicious but also incredibly easy to prepare.
Servings: 6 servings
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 2 cans (15 ounces each ) white beans drained and rinsed
- 1 can (15 ounces ) sweet corn drained
- 1 onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
- ½ cup heavy cream
- Fresh cilantro chopped, for garnish
- Shredded Monterey Jack cheese for garnish
- Sliced green onions for garnish
Instructions
- Heat a drizzle of oil in a skillet over medium heat. Sauté chopped onion until translucent, around 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Transfer sautéed onion and garlic to the crockpot. Add chicken pieces, white beans, sweet corn, ground cumin, dried oregano, cayenne pepper, salt, and pepper. Mix well.
- Gently pour chicken broth over the mixture in the crockpot.
- Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
- About 30 minutes before serving, stir in heavy cream. Continue cooking uncovered.
- Ladle the chili into bowls. Garnish with chopped cilantro, shredded Monterey Jack cheese, and sliced green onions.
Notes
- Make it smokier with smoked paprika, a secret flavor booster.
- Prep onions and garlic the night before for chili success.
- Store leftovers in an airtight container for tasty meals all week.
- Crank up the heat with cayenne pepper but use it sparingly.
- Blend a bit for a velvety chili upgrade that wows.