Print

Crockpot Creamy White Chicken Chili

A slow cooked white chicken chili packed with flavor and finished off with creaminess. 

Course Main Course, Side Dish, Soup
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 11 cups
Author Star

Ingredients

  • 2 lbs chicken breast, raw
  • 2 15.5 ounce cans Great Northen Beans drained
  • 2 4 oz cans diced mild green chiles
  • 2 1/2 cups corn, frozen
  • 1 3/4 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
  • 1/4 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

  1. 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. 

  2. Remove chicken and shred. Stir back into the chili. Stir in half and half and light cream cheese. Cook on high for 30 minutes. 

  3. Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. Enjoy! 

Recipe Notes

 

2 Freestyle Smart Points for 1.5 cups (calculated with Weight Watchers Recipe Builder)

 

Serving size: 1 Cup, 229 calories 4.5g fat, 2g saturated fat, 18g carbohydrates, 3.5g fiber, 3g sugar, 25g protein (calculated with My Fitness Pal) 

5 Points Plus (prior Weight Watchers program, calculated with My Score Plus)