Print

Easy Creamy Crockpot White Chicken Chili

crockpot white chicken chili - featured image
Print Recipe

This creamy crockpot white chicken chili is a set-it-and-forget-it meal that delivers rich, velvety comfort with simple pantry ingredients. Perfect for busy weeknights, it’s a crowd-pleaser that tastes like a hug in a bowl.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 cans (15 oz / 425g each) Great Northern beans, drained and rinsed
  • 4 cups (960ml) chicken broth, low-sodium
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 2 cans (4 oz / 113g each) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 8 oz (226g) cream cheese, softened and cubed
  • 1/2 cup (120ml) heavy cream or half-and-half
  • Juice of 1 lime
  • Optional toppings: fresh cilantro, sliced jalapeños, diced avocado, shredded Monterey Jack cheese, sour cream, tortilla strips

Instructions

  1. Place the diced onion and minced garlic in the bottom of your slow cooker.
  2. Place the chicken breasts on top of the onions and garlic. Add the drained and rinsed Great Northern beans and diced green chiles.
  3. In a separate bowl, whisk together the chicken broth, ground cumin, dried oregano, chili powder, and 1 teaspoon salt. Pour over everything in the slow cooker and stir gently.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender and shreds easily.
  5. Remove the chicken from the slow cooker and shred with two forks or a hand mixer.
  6. Scoop out about 1 cup of beans and a little broth from the slow cooker. Puree with an immersion blender or in a regular blender until smooth, then return to the pot.
  7. Add the softened, cubed cream cheese to the slow cooker and stir until fully melted and incorporated.
  8. Return the shredded chicken to the pot. Stir in the heavy cream and lime juice. Taste and adjust salt and pepper.
  9. Let the chili rest on the ‘Warm’ setting for at least 15 minutes before serving.
  10. Ladle into bowls and top with desired toppings.

Notes

For best texture, use full-fat cream cheese and add dairy at the end to prevent curdling. Letting the chili rest on warm for 15-30 minutes after cooking allows flavors to meld. The chili thickens as it sits; add a splash of broth when reheating if needed.

Nutrition

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

Find it online: https://junomeals.com/easy-creamy-crockpot-white-chicken-chili/