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Easy Crockpot White Chicken Chili Recipe for Kids

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This Kid-Approved Crockpot White Chicken Chili is creamy without being heavy, mild enough for picky eaters but still packed with flavor, and it comes together with ingredients you probably already have in your pantry. It’s the happy accident that turned into a family staple.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 cans (15 oz or 425g each) white beans (cannellini or great northern), drained and rinsed
  • 1 cup (150g) frozen corn
  • 4 cups (960ml) low-sodium chicken broth
  • 4 oz (113g) cream cheese, softened
  • 1 can (4 oz or 113g) diced green chiles
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro, sliced avocado, tortilla chips, lime juice

Instructions

  1. Prep the ingredients: dice the onion, mince the garlic, drain and rinse the white beans, open the can of green chiles, and measure out the frozen corn.
  2. Layer everything in the crockpot: place chicken breasts at the bottom, then add onion, garlic, white beans, corn, and green chiles on top. Do not stir.
  3. Add seasonings and broth: sprinkle cumin, oregano, and 1 teaspoon salt over the ingredients. Pour chicken broth around the sides. Gently stir.
  4. Cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours, until chicken reaches 165°F (74°C) and shreds easily.
  5. Remove chicken from crockpot and shred with two forks on a cutting board.
  6. Stir softened cream cheese into the crockpot until completely melted and broth is creamy (2-3 minutes).
  7. Return shredded chicken to the crockpot and stir. Cook on LOW for another 10-15 minutes.
  8. Taste and adjust seasoning with salt, cumin, or lime juice as needed.
  9. Serve hot with desired toppings.

Notes

Don’t skip shredding the chicken outside the crockpot for better control. Soften cream cheese before adding to avoid clumps. Full-fat cream cheese is recommended for best texture. For a thicker chili, mash half the white beans before adding. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, easy chili recipe, kid-friendly chili, slow cooker chicken chili, creamy chicken chili

Find it online: https://flurpchef.com/easy-crockpot-white-chicken-chili-recipe-for-kids/