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Crockpot white chicken chili in a white bowl with cheese, cilantro, wonton strips, and avocado garnished on top

Crockpot White Chicken Chili

The Wholesome Spoon
When life gets too busy to hang out over the grill, oven, or stove - I turn to my best friend...my crockpot! We are literally BFF's. Dump and go recipes are a busy mom's dream! Any busy person's dream! And with Fall coming sooner than we'd like, it's time to get ready for those crockpot comfort foods we know and love during this busy season! This Crockpot White Chicken Chili was a little spicy, creamy, loaded with all the veggies and ALL the flavor! You can prep these ingredients ahead of time as well! This is truly a hands off time saving recipe that did not compromise in flavor whatsoever!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Course Main Course
Cuisine Tex-Mex
Servings 8
Calories 470 kcal

Equipment

Ingredients
  

  • 1 ½ lbs Chicken Breast fat trimmed
  • 5 cups Chicken Broth
  • 2 - 8 oz blocks Cream Cheese softened and cubed
  • 4 Garlic Cloves minced
  • 2 Green Peppers diced
  • 1 Jalapeño deseeded and diced
  • 1 Yellow Onion diced
  • 2 -15.5 oz cans Cannellini Beans drained and rinsed
  • 1 - 15.5 oz can Garbanzo Beans drained and rinsed
  • ½ cup Colby & Monterey Jack Cheese shredded
  • 1 tbsp Dried Oregano
  • 1 ½ tsp Salt
  • 1 tsp Cumin
  • ½ tsp Chili Powder
  • ½ tsp Black Pepper
  • ¼ tsp Cayenne
  • ¼ tsp Onion Powder

For serving:

  • 1 Ripe Avocado cubed
  • Cilantro minced
  • Wonton Strips
  • Shredded Cheese

Instructions
 

  • Trim the fat off the chicken breast and add it to a large crockpot. Scatter the veggies all around.
  • Sprinkle the seasonings all over everything. Pour in the broth, stir, and cook on low for 4 hours.
  • Remove the chicken from the crockpot, temp it to make sure it's at 165 ℉ or above. If so, shred the chicken between two forks and set aside on a plate covered with foil to keep warm.
  • Cube the cream cheese and stir it in along with the shredded cheese. Let that melt for 10 minutes or so on low.
  • Add the chicken back into the crockpot, stir, and smush those beans a little. Let warm for 5 minutes more on low.
  • Serve with some cubed avocado, minced cilantro, shredded cheese, and crispy wonton strips!

Notes

Enjoy this White Chicken Chili for 3-5 days after making or freeze it for up to 3 months!

Nutrition

Serving: 2.5cupsCalories: 470kcalCarbohydrates: 24gProtein: 32gFat: 2gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 130mgSodium: 750mgPotassium: 750mgFiber: 6gSugar: 6gVitamin A: 500IUVitamin C: 22mgCalcium: 200mgIron: 3mg

Please be aware that nutritional values are approximate and intended as a helpful guide

Keyword Crockpot Chili, Crockpot Recipes with Chicken Breast, Dump and Go Recipes, White Chicken Chili Recipe, White Chili
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