Name: Crockpot White Chicken Chili Recipe
Prep time: 15 min
Cook time: PT-490793H33M10S
Total time: PT-490793H33M10S
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breasts; 1 ½ teaspoon ground cumin; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon chili powder; ½ teaspoon cayenne pepper; ½ teaspoon dried oregano; ½ teaspoon ground coriander; 4 cups chicken broth; 1 large onion, diced; 3-4 cloves garlic, minced; 2 (4 oz) cans fire roasted mild diced green chiles; 1 bay leaf; 2 (15.5 oz) cans cannellini beans (white kidney beans), drained and rinsed; 1 (15.5 oz) can pinto beans, drained and rinsed; 1 ½ cups frozen corn, thawed; 6 ounces (¾ block) cream cheese; Fresh cilantro for garnish (optional)

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Introduction

This Crockpot White Chicken Chili is a comforting and flavorful slow-cooked dish that combines tender chicken with creamy beans and mild green chilies. It’s perfect for a cozy dinner and easy to prepare in your slow cooker.

A round white bowl filled with creamy chicken chili that has shredded chicken, yellow corn, and light brown beans. On top, there is a small pile of shredded white cheese, a dollop of white sour cream in the middle, two bright green jalapeño slices on one side, and two lime wedges on the other. Four golden-yellow tortilla chips are placed on the left edge of the bowl, slightly overlapping each other. The bowl is set on a wooden cutting board, next to two lime halves and a bunch of fresh green cilantro leaves. A white cloth with dark blue checkered pattern is partially visible on the right side on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken breasts
1 ½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon ground coriander
4 cups chicken broth
1 large onion, diced
3-4 cloves garlic, minced
2 (4 oz) cans fire roasted mild diced green chiles
1 bay leaf
2 (15.5 oz) cans cannellini beans, drained and rinsed
1 (15.5 oz) can pinto beans, drained and rinsed
1 ½ cups frozen corn, thawed
6 ounces (¾ block) cream cheese
Fresh cilantro for garnish (optional)

Instructions

Step 1: Place the chicken breasts in the bottom of the slow cooker. Sprinkle evenly with cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander.
Step 2: Pour the chicken broth over the chicken, then add the diced onion, minced garlic, green chiles, and bay leaf. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is very tender.
Step 3: In the last 2 hours of cooking, add the drained beans and thawed corn to the slow cooker. Cover and continue cooking to allow flavors to meld and beans to heat through.
Step 4: Scoop about 2 cups of the chili, including beans and liquid, into a blender or use an immersion blender to puree along with the cream cheese. Blend until smooth and pour this back into the slow cooker to thicken the chili.
Step 5: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir thoroughly to combine everything.
Step 6: Taste the chili and adjust seasoning if needed. Remove the bay leaf and garnish with fresh cilantro if desired. Serve hot with your favorite toppings such as shredded cheese, sour cream, lime wedges, tortilla strips, or sliced avocado.

Tips & Variations

For creamier chili, increase the cream cheese to 8 ounces or add a splash of heavy cream before serving.
Use an immersion blender for easy thickening directly in the slow cooker without extra dishes.
If you prefer spicier chili, add extra cayenne pepper or a diced jalapeño along with the green chiles.
Leftovers are great for meal prep and taste even better the next day as the flavors develop.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a saucepan over medium heat, stirring occasionally, or microwave in a covered dish until heated through.

How to Serve

A black slow cooker filled with a creamy, light beige chicken stew containing visible shredded chicken pieces, white beans, red beans, yellow corn kernels, and small green herb sprinkles spread throughout. A wooden spoon lifts a portion of the stew, showing the mix of stringy chicken, smooth beans, and corn in a rich, thick broth with a few translucent onion pieces. The background is a white marbled texture with blurred green herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and can add extra moisture and flavor. Adjust the cooking time slightly if needed, but thighs typically become tender within the same slow cook time.

Do I have to add the beans halfway through cooking?

No, you can add the beans at the beginning for softer beans, but adding them later preserves their texture better. It depends on your preferred consistency.