Crockpot Creamy White Chicken Chili
A comforting dish perfect for busy weeknights, this Creamy White Chicken Chili blends tender chicken with creamy beans and spices, creating a warm, satisfying bowl.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Ingredients
- 1 lb. boneless, skinless chicken breasts or thighs
- 1 (4 oz.) can diced green chiles
- 1 (15 oz.) can cannellini beans, drained
- 1 (15 oz.) can great northern beans, drained
- 2 cups chicken broth
- 1 cup chopped onion
- 3 cloves minced garlic
- 1/2 tsp cumin
- 1/2 tsp oregano (dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp chili powder
- 8 oz. cream cheese, softened
- 2 tbsp chopped fresh cilantro, for garnish
- 2 tbsp lime juice
Instructions
- Prepare the Ingredients: Chop the onion and mince the garlic. Set aside for easy assembly later.
- Combine the Base: In your slow cooker, add the diced green chiles, cannellini beans, great northern beans, chicken broth, chopped onion, minced garlic, cumin, oregano, salt, pepper, and chili powder. Stir until well mixed.
- Add the Chicken: Place the boneless, skinless chicken on top of the bean mixture. Ensure the chicken is mostly submerged in the broth.
- Set the Slow Cooker: Cover and set to cook on low for 7 hours or high for 4 hours.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it into bite-sized pieces. Return it to the slow cooker.
- Add Creaminess: Add the softened cream cheese and lime juice. Stir until the cream cheese is fully incorporated and everything is creamy.
- Serve: Ladle into bowls and garnish with fresh cilantro. Serve with sour cream and tortilla chips if desired.
Notes
This chili freezes well and can be customized with additional spices or protein swaps for variety.