Print

Easy Creamy Crockpot White Chicken Chili Recipe

creamy crockpot white chicken chili - featured image
Print Recipe

This creamy, slightly spicy, deeply comforting bowl of chili is made in the slow cooker with simple pantry ingredients. The chicken stays tender, the broth gets velvety without being heavy, and it tastes like you spent all day fussing—but you didn’t.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cans (4 oz each) diced mild green chiles
  • 1 cup frozen corn
  • 8 oz cream cheese, softened
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, diced avocado, sour cream, tortilla strips, lime wedges

Instructions

  1. Place the chicken breasts in the bottom of the Crockpot in a single layer.
  2. Scatter the diced onion and minced garlic over the chicken.
  3. Add the drained and rinsed white beans, diced green chiles, and frozen corn. Do not stir yet.
  4. Sprinkle the cumin, chili powder, oregano, salt, and pepper over everything.
  5. Slowly pour the chicken broth around the edges of the pot, not directly over the chicken.
  6. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  7. Remove the chicken to a cutting board and shred with two forks or a hand mixer on low speed.
  8. Return the shredded chicken to the pot. Cut the softened cream cheese into cubes and stir into the chili until fully melted and incorporated (about 2-3 minutes).
  9. If the chili is too thick, stir in an extra ¼ cup of broth. If too thin, cook uncovered for 15-20 minutes.
  10. Taste and adjust seasoning as needed.
  11. Ladle into bowls and serve with desired toppings.

Notes

For a dairy-free version, swap cream cheese with dairy-free cream cheese or full-fat coconut cream. For a thicker chili, mash about ½ cup of cooked beans before adding cream cheese. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

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

Find it online: https://lindabake.com/easy-creamy-crockpot-white-chicken-chili-recipe/