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Creamy Crockpot White Chicken Chili with Fall Spices: Easy Fall Dinner

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A creamy, comforting white chicken chili made in the crockpot with warming fall spices like cinnamon and smoked paprika. It’s rich, satisfying, and perfect for cozy autumn nights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 8 oz cream cheese, softened and cubed
  • 1 can (4 oz) diced green chiles
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Dice the onion and mince the garlic.
  2. Layer the ingredients in a 6-quart slow cooker: place diced onion and minced garlic on the bottom, then chicken breasts on top. Add drained beans, frozen corn, and diced green chiles. Sprinkle smoked paprika, cumin, cinnamon, nutmeg, oregano, salt, and pepper over everything. Do not stir.
  3. Pour chicken broth gently over the top. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours.
  4. About 30 minutes before the cooking time is up, check the chicken. It should be fork-tender and shred easily. If not, cook another 20 minutes.
  5. Remove chicken breasts to a cutting board (or shred directly in the crockpot using two forks). Shred into bite-sized pieces and return to the crockpot.
  6. Add cubed cream cheese to the crockpot and stir gently until mostly melted (it may look lumpy at first).
  7. In a small bowl, whisk together cornstarch and cold water until smooth. Pour into the crockpot and stir well.
  8. Cook for another 30 minutes, then stir in lime juice. Taste and adjust salt and pepper if needed.
  9. Turn off the slow cooker and let the chili rest for 5-10 minutes before serving. Serve hot with desired garnishes.

Notes

For a dairy-free version, use dairy-free cream cheese and a can of full-fat coconut milk instead of the cream cheese slurry. For a thicker chili, mix an extra tablespoon of cornstarch with a tablespoon of cold water and stir in, then cook uncovered for 15 minutes. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, fall chili, creamy chili, slow cooker chili, white chili, chicken chili, fall spices

Find it online: https://forkmila.com/creamy-crockpot-white-chicken-chili-with-fall-spices-easy-fall-dinner/