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Creamy Slow Cooker White Chicken Chili Recipe with Easy Cornbread Croutons

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A creamy, comforting slow cooker white chicken chili paired with crunchy, buttery cornbread croutons. This easy, hearty recipe is perfect for cozy dinners and busy days.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • Two 15-ounce cans (425 grams each) cannellini or great northern beans, drained and rinsed
  • 1 4-ounce can (113 grams) diced mild green chilies
  • 3 cups (720 ml) low sodium chicken broth
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 small jalapeño, seeded and finely diced (optional)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 4 ounces (115 grams) cream cheese, softened
  • Juice of 1 fresh lime
  • A handful fresh cilantro, chopped (optional)
  • For cornbread croutons:
  • 4 cups cubed cornbread (day-old or store-bought)
  • 3 tablespoons (45 grams) melted butter
  • 1 teaspoon chili powder
  • Pinch of salt

Instructions

  1. Chop the onion, garlic, and jalapeño (if using). Drain and rinse the beans. Cube the cornbread into bite-sized pieces.
  2. Place the chicken breasts at the bottom of the slow cooker. Add chopped onion, garlic, jalapeño, drained beans, diced green chilies, cumin, oregano, salt, and pepper. Pour in the chicken broth.
  3. Cover and cook on low for 4 to 5 hours, or until the chicken is tender and easily shredded. Avoid lifting the lid too often.
  4. Remove the chicken breasts and shred with two forks. Return shredded chicken to the slow cooker and stir gently.
  5. Stir in softened cream cheese until melted and creamy. Squeeze in fresh lime juice. Adjust salt and pepper to taste.
  6. Preheat oven to 375°F (190°C). Toss cornbread cubes with melted butter, chili powder, and a pinch of salt. Spread on a baking sheet in a single layer.
  7. Bake cornbread croutons for 12-15 minutes, turning once halfway, until golden and crisp.
  8. Ladle chili into bowls and top with warm cornbread croutons. Garnish with chopped fresh cilantro if desired.

Notes

If chili is too thick after adding cream cheese, stir in a splash more broth or water to loosen. Make cornbread croutons just before serving for maximum crunch. Rinse beans to reduce starch and prevent gluey texture. Add cream cheese at the end to avoid curdling. Cornbread croutons can be air fried at 350°F for about 8 minutes for extra crispiness.

Nutrition

Keywords: slow cooker, white chicken chili, creamy chili, cornbread croutons, easy dinner, comfort food, slow cooker chili

Find it online: https://blingbite.com/creamy-slow-cooker-white-chicken-chili-recipe-with-easy-cornbread-croutons/