Crockpot White Chicken Chili
This Crockpot White Chicken Chili recipe transforms simple ingredients into a restaurant-worthy dish while your slow cooker does all the work. The tender chicken, creamy white beans, and perfect blend of spices create a meal that tastes like you've been cooking all day – when in reality, you've barely lifted a finger!
Equipment
- Slow Cooker/Crockpot
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Two Forks (for shredding)
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1 medium onion diced
- 4 cloves garlic minced
- 2 cans (15 oz) white beans drained and rinsed (Great Northern or cannellini)
- 1 can (4 oz) diced green chilies
- 1 jalapeño seeded and diced (optional for extra heat)
- 4 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt adjust to taste
- 8 oz cream cheese softened and cubed
- 1 cup frozen corn
Optional Toppings
- diced avocado
- fresh cilantro chopped
- lime wedges
- shredded cheese
- tortilla strips
- sour cream
Instructions
- Dice your onion into small, uniform pieces. Mince the garlic finely. If using jalapeño, remove seeds for milder flavor or keep some for extra spice.
- Place the whole chicken breasts at the bottom of your slow cooker. Add the diced onion, minced garlic, drained and rinsed white beans, green chilies, and jalapeño (if using).
- Sprinkle in the cumin, oregano, chili powder, white pepper, cayenne pepper, and salt. Pour the chicken broth over everything, making sure the chicken is fully submerged.
- Cover your crockpot with the lid and set to cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir to incorporate.
- Add the cream cheese cubes and frozen corn to the slow cooker. Stir gently, then replace the lid and cook for another 30 minutes until the cream cheese is fully melted and incorporated.
- Before serving, give your chili a thorough stir and taste test. Adjust seasonings if needed. If the chili is thicker than you'd like, add a splash more broth. If it's too thin, you can leave it uncovered for the last 20-30 minutes of cooking.
- Serve hot with your choice of toppings such as diced avocado, fresh cilantro, lime wedges, shredded cheese, tortilla strips, or sour cream.
Notes
- Chicken thighs can replace chicken breasts for more moisture and flavor
- Vegetable broth can substitute for chicken broth for a lighter option
- Dairy-free cream cheese works for lactose-sensitive diners
- Navy beans or pinto beans can replace white beans if preferred
- Fresh corn kernels (2 ears) can replace frozen corn when in season
- Avoid opening the lid too often as each peek releases heat and adds 20-30 minutes to cooking time
- For Instant Pot: Use the sauté function for onions first, add remaining ingredients except cream cheese and corn. Cook on high pressure for 15 minutes with natural release. Shred chicken, add cream cheese and corn, then use sauté function until cream cheese melts.
- Vegetable broth can substitute for chicken broth for a lighter option
- Dairy-free cream cheese works for lactose-sensitive diners
- Navy beans or pinto beans can replace white beans if preferred
- Fresh corn kernels (2 ears) can replace frozen corn when in season
- Avoid opening the lid too often as each peek releases heat and adds 20-30 minutes to cooking time
- For Instant Pot: Use the sauté function for onions first, add remaining ingredients except cream cheese and corn. Cook on high pressure for 15 minutes with natural release. Shred chicken, add cream cheese and corn, then use sauté function until cream cheese melts.
Nutrition
Calories: 385kcalCarbohydrates: 28gProtein: 32gFat: 16gSaturated Fat: 8gCholesterol: 95mgSodium: 620mgPotassium: 712mgFiber: 6gSugar: 3gVitamin A: 8IUVitamin C: 12mgCalcium: 15mgIron: 20mg
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