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Creamy Crockpot White Chicken Chili

Fall is almost here, which means it’s time for all things pumpkin…and chili. 

I usually kick off the season with turkey or vegetarian chili, however this year I was in the mood for something different. Creamy and decadent is what I was aiming for, with some bean and more meat. 

The original recipe is courtesy of www.thechunkychef.com. I changed a few of ingredients and the end result was nothing short of: creamy and decadent…with some bean and more meat 😀. This chili recipe is proof that nourishing food doesn’t have to taste blah!

What makes it so creamy is the addition of a small amount of cream cheese and cream (dairy-free options offered in the recipe). I have to tell you, the difference between Creamy Crockpot White Chicken Chili and traditional “red” varieties is, one bowl and you are seriously satisfied to the core. That’s the beauty of fat in a meal…it turns on the satiety (fullness) switch and keeps it lit for many hours. 

Creamy Crockpot White Chicken Chili, along with a shredded kale salad sprinkled with toasted sunflower seeds, chopped dates, fresh basil, Kalamata olives, goat cheese, and diced avocado (and a glass of wine), makes for the perfect dinner to enjoy by a crisp autumn evening fire. And the best part—it’s SO easy. Place the ingredients in your crockpot, set it on low, and when you get home add the cream and cheese…dinner is served!

Print Recipe
Creamy Crockpot White Chicken Chili
This chili recipe is proof that nourishing food doesn’t have to taste blah! What makes it so creamy is the addition of a small amount of cream cheese and cream. The difference between this chili and traditional "red" varieties is, one bowl and you are seriously satisfied to the core...for many hours. 1 Earthfood per serving: 💚
Prep Time 20 minutes
Cook Time 4-8 hours
Servings
servings
Ingredients
  • 1 pound free-range chicken breasts Smart Chicken or Gerber Amish Farm
  • 3/4 tsp. Sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. cumin
  • 3/4 tsp. oregano
  • 1/2 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 15-oz. cans Great Northern beans, drained and rinsed
  • 2 4-oz. cans diced green chiles
  • 24 oz. Organic chicken broth
  • 1 small handful fresh cilantro, chopped
  • 4 oz. Organic Valley cream cheese, softened for dairy-free, substitute equal amount of Kite Hill Dairy-Free Cream Cheese
  • 1/4 cup cream for dairy-free, substitute equal amount of full-fat canned coconut milk
Optional toppings:
  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream
  • minced fresh cilantro
  • sprouted tortilla chips, crushed
Prep Time 20 minutes
Cook Time 4-8 hours
Servings
servings
Ingredients
  • 1 pound free-range chicken breasts Smart Chicken or Gerber Amish Farm
  • 3/4 tsp. Sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. cumin
  • 3/4 tsp. oregano
  • 1/2 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 15-oz. cans Great Northern beans, drained and rinsed
  • 2 4-oz. cans diced green chiles
  • 24 oz. Organic chicken broth
  • 1 small handful fresh cilantro, chopped
  • 4 oz. Organic Valley cream cheese, softened for dairy-free, substitute equal amount of Kite Hill Dairy-Free Cream Cheese
  • 1/4 cup cream for dairy-free, substitute equal amount of full-fat canned coconut milk
Optional toppings:
  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream
  • minced fresh cilantro
  • sprouted tortilla chips, crushed
Instructions
  1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  2. Top with diced onion, minced garlic, great Northern beans, green chiles, chicken broth and cilantro. Stir, cover and cook on LOW for 8 hours or HIGH for 3-4 hours.
  3. Remove chicken to 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.
  4. Stir well and serve with desired toppings.
Recipe Notes

Nutrition Facts per servingCalories: 220Total Fat: 7 g; Saturated Fat: 4 g; Sodium: 850 mg; Potassium: 400 mg; Total Carbohydrate: 17 g; Dietary fiber: 6 g; Net Carbohydrates: 11 grams;Sugar: 3 g (0 grams added sugar);Protein: 21 g

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