Oh damn, there goes Brittany with her crockpot and her dark meat chicken thighs, again.
Yeah girl, it’s college football season and I like my food moist and endless. Like, bowls upon bowls of it.
White Chicken Chili is quite honestly the only way I ingest any manner of bean, and it’s surrounded by all the best carbs; tortilla chips, corn bread, warm tortillas… whatever, dip it in the chili and die happy.
My current record is 4 bowls.
I tried for 5, but I couldn’t talk anyone into rolling me into bed like the Violet Beauregarde of chili.
Disclaimer: this is my recipe for football Saturday chili, which means it’s going to feed at least 10 hungry Buckeye fans. Feel free to halve the recipe to feed fewer people… or add more. You can’t mess this up. I just don’t know how to cook for any less than one million people at a time.
As you can see, there’s lots of flavor in this chili, with Oregano, Cumin, Cayenne Pepper, Chili Powder, and diced green chilis.
It’s also thick and creamy thanks to the heavy cream and cream cheese.
First, dice up your onion into small chunks.
Toss your chicken thighs, salt and pepper, and onion in your crockpot.
I use Great Northern Beans, and before you dump them in the pot, you need to drain and rinse them off really well.
Beans, corn, diced chilis, and then sprinkle around all the spicy dried seasonings.
Add the broth, stir it up, and walk away.
This cooks for 6-8 hours on low or 4 hours on high.
Once the chicken cooks, it’s easily shreddable win the crock pot, so do that, and then add your heavy cream and cubed cream cheese.
Then put that lid back on and let it all soften and come together.
Can I use chicken breasts?
Sure, if you are more of a breast person, feel free to use them instead. Just note that the breasts may cook faster, so you might need to cut down on cook time.
Can I make this in the Instant Pot?
Yes, I would cook this on 20 minutes manual, natural release, and then add the cream cheese and heavy cream once it’s done cooking, replace the lid, and let things melt before serving.
Can I use milk or half and half?
- 1.5 lbs boneless skinless Chicken Thighs
- 1 Onion, diced
- 32 oz Chicken Broth
- (3) 15oz cans Great Northern Beans
- (3) 4oz cans Diced Green Chilis
- (2) 15oz cans Corn
- 8 oz Cream Cheese, cubed
- 1/2 cup Heavy Cream
- 1.5 tsp Cumin
- 1 tsp Oregano
- 1 tsp Chili Powder
- 1/2 tsp Cayenne Pepper
- Salt & Pepper to taste
- Toppings ideas: diced tomatoes, sweet corn, salsa, onion, cilantro, shredded cheese, jalapeno, avocado, sour cream, tortilla chips, corn bread, warm tortillas
- Dice onion, set aside.
- Drain and rinse beans, set aside.
- Drain corn, set aside.
- Add chicken, salt and pepper to taste, onion, beans, corn, green chilis (do not drain), chili powder, oregano, cayenne pepper, cumin, and broth to crockpot, stir to mix.
- Cook on low 8 hours, or high 4 hours.
- Shred chicken in crockpot and add heavy cream and cream cheese. Stir to mix and replace the lid for 20-30 more minutes, so the cheese can melt. Keep stirring to help cream cheese melt down.
- Serve hot with toppings.