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Creamy Cockpot White Chicken Chili Recipe

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This recipe for Creamy Cockpot White Chicken Chili, by , is from The Neighborhood Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Adamson


1 lb. boneless skinless chicken breasts.
1 yellow onion, diced
2 cloves garlic, minced
24 oz. chicken broth
2 15 oz. cans great northern beans, drained and rinsed
2 4 oz. cans diced green chilies
1 15 oz. can whole kernel corn
1 tsp. salt
tsp. black pepper
tsp. oregano
tsp. chili powder
tsp. cayenne pepper
small handful fresh cilantro, chopped
4 oz. reduced-fat cream cheese softened
cup half and half

sliced jalapenos
sliced avocado
a dollop of sour cream
minced fresh cilantro
tortilla strips
shredded monterey jack or mexcican cheese

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chilies, corn, chicken broth, and cilantro. Stir.
Cover and cook on low for 8 hours or on high for 3 to 4 hours.
Remove chicken to a large mixing bowl, shred, then return to slow cooker.
Add cream cheese and half and half, stir, then cover and cook on high for 15 minutes or until chili is creamy and slightly thickened.




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