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Crockpot White Chicken Chili Recipe

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★★★★★

4.6 from 129 reviews

This Crockpot White Chicken Chili is a comforting and hearty slow-cooked dish featuring tender chicken breasts simmered with white beans, green chilies, aromatic spices, and creamy cheese for a rich, flavorful chili perfect for any time of year.

Ingredients

Scale

Chicken and Spices

  • 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

Vegetables and Broth

  • 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

Beans and Corn

  • 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

Dairy and Garnish

  • 6 ounces (¾ block) cream cheese
  • Fresh cilantro for garnish (optional)

Instructions

  1. Prepare the Base: Lay the chicken breasts right into the bottom of your slow cooker. Sprinkle over the cumin, salt, pepper, chili powder, cayenne, dried oregano, and coriander. Pour in the chicken broth, then add the diced onions, minced garlic, and fire roasted green chiles. Top everything with a bay leaf to infuse flavor throughout cooking.
  2. Slow Cook the Chicken: Pop the lid on and cook for 6–8 hours on LOW or 3–4 hours on HIGH, until the chicken is tender and easily falls apart. This slow cooking process allows the spices and broth to meld, deepening the chili’s flavor.
  3. Add Beans and Corn: During the last 2 hours of cooking, add the drained and rinsed cannellini and pinto beans along with the thawed corn. Let this mixture continue simmering, allowing the beans and corn to heat through without becoming overly soft.
  4. Thicken with Cream Cheese: Scoop about 2 cups of the chili including beans into a blender or food processor. Add the cream cheese and blend briefly to thicken the chili base. You can also use an immersion blender directly in the pot. Pour the blended mixture back into the slow cooker and stir well to combine.
  5. Shred the Chicken: Remove the cooked chicken from the slow cooker and transfer to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir all ingredients together evenly.
  6. Final Seasoning and Serving: Taste the chili and adjust seasoning as needed. Garnish with fresh cilantro if desired. Serve with toppings such as shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado for a complete and satisfying meal. Enjoy!

Notes

  • If you prefer softer beans, add them at the beginning with the chicken instead of during the last two hours.
  • Adjust cayenne pepper amount to your desired heat level for a milder or spicier chili.
  • An immersion blender makes thickening the chili quicker and easier without transferring between appliances.
  • Leftovers store well in the refrigerator for up to 4 days and reheat nicely on the stovetop or microwave.
  • For a dairy-free option, omit cream cheese or substitute with a non-dairy cream cheese alternative.

Keywords: white chicken chili, slow cooker chili, crockpot chicken recipe, creamy chicken chili, white bean chili

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