Creamy Crock Pot Chicken Chili



  • 1 tsp Better than bullion chicken base
  • 3 Chicken breasts, boneless skinless


  • 1 15 ounce can Corn, white
  • 1/2 tsp Garlic powder
  • 1 4.5 ounce can Green chiles
  • 1/2 tsp Onion powder
  • 2 15.5 ounce cans White beans (Low Sodium canned beans)

Canned Goods

  • 1 14.5 ounce can Chicken broth (Swanson’s Low Sodium)

Baking & Spices

  • 1 dash Cayenne pepper
  • 1 1/2 tsp Chili powder
  • 3 tbsp Flour
  • 1/2 tsp Seasoned salt (Kosher salt or Sea Salt)
  • 1/4 tsp White pepper

Nuts & Seeds

  • 1 tsp Cumin


  • 3 tbsp Butter (Country Crock)
  • 1 cup Milk (1% or 2% milk)
  • 1/2 cup Sour cream (Daisy’s Light Sour Cream)
  1. Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours.
  2. About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.
  3. Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.
  4. Pour sauce into crockpot and mix to combine.
  5. Add sour cream and mix.
  6. If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot.
  7. Let the chicken chili cook on low 1 more hour if you can.

(Recipe from Lovely Little Kitchen)