Crockpot White Chicken Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.

	this recipe	typical
liquid	27%	59%
fat	0%	1%
aromatics	9%	10%
salt	0%	0%
thickener	1%	0%
vegetables and beans	47%	9%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound boneless skinless chicken breasts
1233 g	3 (14.5 ounce) cans Great Northern beans (divided, rinsed and drained)
480 g	2 cups reduced sodium chicken broth
150 g	1 large yellow onion (diced)
227 g	1 (8 ounce) can mild diced green chilies
425 g	1 (15 ounce) can canned petite diced tomatoes (drained)
425 g	1 (15 ounce) can creamed corn
15 g	1 jalapeño (seeded and minced)
12 g	4 cloves garlic (minced)
4 g	1 cube chicken bouillon
4 g	2 teaspoons cumin
4 g	1 1/2 teaspoon chili powder
3 g	1 teaspoon ancho chili powder
6 g	1 teaspoon salt
1 g	1/2 teaspoon smoked paprika
1 g	1/2 teaspoon dried oregano
16 g	2 tablespoons cornstarch
113 g	4 ounces cream cheese (softened, I use 1/3 less fat)
25 g	1/4 cup cilantro

Method: 5 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this recipe yesterday. It was even better than I expected!! I cooked it in my slow cooker for 3-1/2 hours on high (that's when the chicken registered done) and then another half hour for the last step. My Mom and sister absolutely loved it too. I used a” — a cook, 5.0★

“Another winner Penny! This was delicious. I followed the recipe and cooked it on high for 4 hours, added the blender ingredients and cooked the additional 1/2 hour on high. I served with leftover cornbread muffins that I had in the freezer and dinner was on th” — a cook, 5.0★