Description
This Crockpot Creamy White Chicken Chili is a comforting and hearty dish featuring tender chicken breasts cooked slowly with creamy cheese, white beans, green chiles, and a blend of spices. Perfect for an easy, flavorful meal that requires minimal prep and long, slow cooking in a crockpot.
Ingredients
Scale
Main Ingredients
- 1 lb. boneless, skinless chicken breasts or thighs
- 2 cups chicken broth
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 (4 oz.) can diced green chiles
- 1 (15 oz.) can cannellini beans, drained
- 1 (15 oz.) can great northern beans, drained
- 8 oz. softened cream cheese
Spices & Herbs
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp chili powder
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
Instructions
- Combine Ingredients: In your slow cooker, add the chicken broth, chopped onion, minced garlic, diced green chiles, drained cannellini beans, drained great northern beans, softened cream cheese, cumin, oregano, salt, black pepper, and chili powder. Stir everything together well to incorporate all the flavors.
- Add Chicken: Place the boneless, skinless chicken breasts or thighs on top of the mixture in the crockpot, making sure they are covered with the sauce and bean mixture as much as possible.
- Cook: Cover the slow cooker and cook on low heat for 7 hours, or you can opt for high heat for 4 hours. The chicken should be fully cooked and tender by the end of this time.
- Shred Chicken and Mix: Once the cooking time is complete, remove the chicken pieces and shred them using two forks. Return the shredded chicken to the crockpot and mix it thoroughly with the chili.
- Finish with Freshness: Stir in the fresh chopped cilantro and lime juice just before serving to add vibrant flavor and brightness to the creamy chili.
Notes
- You can substitute chicken thighs for breasts for a juicier chili.
- For a spicier version, add jalapeños or increase the chili powder.
- If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to reduce liquid.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with toppings like shredded cheese, sour cream, or tortilla chips for extra texture.
