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Crockpot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 76 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Description

This Crockpot White Chicken Chili is a hearty, creamy, and flavorful dish perfect for easy weeknight dinners. Featuring tender shredded chicken, white beans, corn, and a blend of spices cooked slowly to develop rich flavors, it’s finished with a smooth cream cheese puree for extra creaminess and topped with fresh cilantro. Ideal for comforting meals with minimal hands-on time.

Ingredients

Meat and Beans

  • 1 pound boneless skinless chicken breasts
  • 3 (14.5 ounce) cans Great Northern beans, divided, rinsed and drained

Vegetables and Aromatics

  • 1 large yellow onion, diced
  • 1 (8 ounce) can mild diced green chilies
  • 1 (15 ounce) can petite diced tomatoes, drained
  • 1 (15 ounce) can creamed corn
  • 1 jalapeño, seeded and minced
  • 4 cloves garlic, minced

Liquids and Seasoning

  • 2 cups reduced sodium chicken broth
  • 1 chicken bouillon cube, crumbled
  • 2 teaspoons cumin
  • 1½ teaspoons chili powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano

Thickening and Finishing

  • 2 tablespoons cornstarch
  • 4 ounces cream cheese, softened (⅓ less fat recommended)
  • ¼ cup fresh cilantro

Instructions

  1. Add Ingredients to Slow Cooker: To a 6-quart slow cooker, add the chicken breasts first, followed by 2 cans of rinsed and drained Great Northern beans. Pour in the chicken broth, then add the diced onion, green chilies, drained diced tomatoes, creamed corn, minced jalapeño, and minced garlic. Sprinkle in the crumbled chicken bouillon cube along with cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano. Stir gently to combine all ingredients evenly.
  2. Cook the Chili: Set the slow cooker to LOW and cook for 6 to 8 hours, or alternatively, cook on HIGH for 3 to 4 hours until the chicken is tender and easily shreds with a fork. This slow cooking allows the flavors to meld beautifully.
  3. Shred Chicken: Once the chicken is cooked, carefully remove the breasts to a cutting board. Use two forks to shred the meat finely, then return the shredded chicken back into the slow cooker. Increase the slow cooker setting to HIGH to prepare for the finishing steps.
  4. Prepare Cream Cheese Puree: In a blender or food processor, combine the remaining third can of rinsed beans, cornstarch, softened cream cheese, fresh cilantro, and 1 cup of broth taken from the slow cooker. Blend this mixture until smooth. Pour the creamy puree back into the slow cooker and stir well to incorporate.
  5. Finish Cooking: Let the chili cook on HIGH for an additional 30 minutes to thicken and meld the flavors together. This step also warms the cream cheese mixture thoroughly.
  6. Season and Serve: Taste the chili and adjust the seasoning as needed with additional salt, pepper, and hot sauce to your preference. Serve hot with your favorite toppings such as extra cilantro, shredded cheese, avocado, or sour cream.

Notes

  • For a spicier chili, leave the seeds in the jalapeño or add additional hot sauce.
  • If you prefer a thinner chili, reduce the cornstarch or the blending step.
  • Using reduced-fat cream cheese helps lower calories while maintaining creaminess.
  • Leftovers keep well refrigerated for up to 4 days and also freeze well.
  • This recipe is easily adaptable to a stovetop by simmering in a large pot over low heat until chicken is tender.

Find it online: https://slsrecipes.com/crockpot-white-chicken-chili-recipe/