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4.96 from 317 votes

Crockpot Creamy White Chicken Chili

A slow cooked white chicken chili fully loaded with flavor and finished off with cream cheese and a splash of half and half to make it nice and creamy.  
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Main Course, Side Dish, Soup
Servings: 8
Author: Star @ the skinny-ish dish

Ingredients

  • 1-½ lbs chicken breast, raw
  • 2 15.5 ounce Great Northen Beans (about 3 cups) drained, but not rinsed
  • 2 4 ounce cans cans diced mild green chiles
  • 1-½ cups corn kernels (frozen or canned)
  • 1-¾ cups chicken broth low sodium, if available
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 1 tsp Lawry's Seasoned Salt
  • 1 tsp pepper
  • ¼ tsp cayenne pepper more or less depending on level of spice preference
  • 1/2 cup half and half
  • 4 oz light cream cheese

Optional toppings

  • tortilla strips
  • reduced fat shredded cheese
  • chopped green onions
  • chopped cilantro
  • diced tomatoes
  • a squeeze of 1/4 of a lime

Instructions

  • In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Cover and cook on low for 7-8 hours or high for 5 hours. 
    **Be sure not to add cream cheese or half and half in the beginning.**
  • Remove chicken and shred. Stir back into the chili.
    Stir in half and half and light cream cheese. Cook on high for 30 minutes. 
  • Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. Enjoy! 

Notes

Servings size: About 1-1/2 cups

Click here for WW Personal Points! 

268 calories 6g fat, 2.5g saturated fat, 21g carbohydrates, 5.5g fiber, 4g sugar 0g Added Sugars, 34.2g protein