Crockpot White Chicken Chili Recipe

– Advertisement –

Comfort food meets convenience with this Crockpot White Chicken Chili, a creamy, flavorful, and hearty dish that warms the soul. Bursting with tender chicken, hearty beans, zesty spices, and a rich, velvety broth, this chili is perfect for busy weeknights, cozy weekends, or feeding a crowd at gatherings. The beauty of this recipe lies in its simplicity: just toss the ingredients into your slow cooker and let it work its magic while you go about your day.

– Advertisement –

Why You’ll Love This Recipe

1. Effortless Cooking: Minimal prep and the slow cooker does all the work.
2. Creamy and Satisfying: The perfect balance of creamy texture and hearty flavors.
3. Customizable: Easy to adapt with your favorite toppings or added ingredients.
4. Great for Meal Prep: Make a large batch to enjoy throughout the week or freeze for later.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

1. Prep the Vegetables: Dice the onion and mince the garlic. Drain and rinse the white beans.
2. Soften the Cream Cheese: Allow the cream cheese to come to room temperature for easier blending later.

Step 2: Assemble the Ingredients in the Crockpot

1. Layer the Base: Place the chicken breasts in the bottom of the slow cooker.
2. Add the Aromatics: Scatter the diced onion, minced garlic, and green chilies over the chicken.
3. Incorporate the Beans and Corn: Add the drained beans and corn to the pot.
4. Pour in the Liquid: Add the chicken broth and sprinkle the cumin, chili powder, paprika, salt, and pepper evenly over the ingredients.

Step 3: Slow Cook

1. Set the Timer: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shreds with a fork.
2. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker, shred it with two forks, and return it to the pot.

Step 4: Add the Creamy Components

1. Cream Cheese and Cream: Stir in the softened cream cheese and heavy cream. Mix well to ensure the cream cheese melts and blends seamlessly into the broth.
2. Cook Additional 15 Minutes: Allow the chili to cook for another 15-20 minutes on low to fully incorporate the creamy ingredients.

Step 5: Serve and Garnish

1. Taste and Adjust: Check the seasoning and adjust as needed with additional salt, pepper, or spices.
2. Garnish and Serve: Ladle the chili into bowls and top with shredded cheese, avocado slices, sour cream, tortilla chips, and a sprinkle of cilantro, if desired.

Tips for Success

1. Use Fresh Chicken: Boneless, skinless chicken breasts or thighs work best for tender and juicy results.
2. Blend for Extra Creaminess: For an ultra-smooth texture, blend a portion of the beans with some broth before adding them to the slow cooker.
3. Don’t Skip the Toppings: They add extra flavor, texture, and visual appeal.
4. For a Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the mix.

Variations

1. Low-Carb Option: Skip the beans and corn; add more chicken and low-carb vegetables like zucchini or bell peppers.
2. Vegetarian Version: Swap the chicken for diced sweet potatoes or cauliflower, and use vegetable broth instead of chicken broth.
3. Make It Spicy: Add extra chili powder, hot sauce, or fresh sliced jalapeños.
4. Cheesy Upgrade: Stir in 1 cup of shredded cheese into the soup at the end for a cheesier finish.

Why This Recipe Works

The Crockpot White Chicken Chili recipe is a perfect balance of ease, flavor, and nutrition. By slow-cooking the ingredients, the flavors meld together beautifully, creating a dish that’s rich, creamy, and satisfying. The versatility of this recipe allows you to customize it to your taste while maintaining its signature creamy and hearty profile.

– Advertisement –

Prep Time
10 minutes

Cook Time
6 hours

Total Time
6 hours 10 minutes

Ingredients

• Base Ingredients:
• 1 lb boneless, skinless chicken breasts (or thighs)
• 4 cups chicken broth
• 2 cans (15 oz each) Great Northern beans or cannellini beans, drained and rinsed
• 1 can (15 oz) sweet corn, drained
• 1 can (4 oz) diced green chiles
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• Creamy Additions:
• 1/2 cup sour cream (or Greek yogurt for a lighter option)
• 4 oz cream cheese, softened and cubed
• Garnishes:
• Fresh cilantro, chopped
• Shredded Monterey Jack or cheddar cheese
• Sliced jalapeños (optional)
• Lime wedges
• Tortilla chips or strips

Instructions

1. Assemble the Crockpot:

1. Place the chicken breasts in the bottom of your slow cooker.
2. Add the beans, corn, green chiles, onion, garlic, and spices (cumin, chili powder, paprika, oregano, cayenne pepper, salt, and pepper).
3. Pour in the chicken broth, ensuring the ingredients are well submerged.

2. Cook:

1. Cover the crockpot with the lid and cook:
2. Low: 6–8 hours
3. High: 3–4 hours
4. The chicken should be tender and fully cooked by the end.

3. Shred the Chicken:

1. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.

4. Make It Creamy:

1. Stir in the sour cream and cream cheese. Mix until the cream cheese is fully melted and the chili is creamy.
2. Taste and adjust the seasoning with additional salt or pepper if needed.

5. Serve:

1. Ladle the chili into bowls and top with your favorite garnishes such as shredded cheese, cilantro, jalapeños, and a squeeze of lime.
2. Serve with tortilla chips for dipping or alongside a slice of cornbread.

Notes

Beans: Mash half a cup of the beans before adding them to the crockpot for a thicker chili.

Chicken Substitutions: Use leftover rotisserie chicken or pre-cooked shredded chicken to reduce cooking time.

Freezing Instructions: This chili freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in a slow cooker.

– Advertisement –