Description
This Crockpot White Chicken Chili is a simple, hearty, and comforting meal perfect for busy days. It requires minimal hands-on time, simmering in the slow cooker until the chicken is tender. A creamy finish is added at the end for a luxurious texture.
Ingredients
- 1 1/2–2 lbs boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 1 jalapeño, seeded and minced (optional)
- 3 cloves garlic, minced
- 2 cans (15 ounces each) great northern or cannellini beans, drained and rinsed
- 1 can (4 ounces) diced green chiles (mild or hot)
- 1 cup frozen corn (optional)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder or cayenne to taste
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 4 ounces cream cheese, softened and cubed, or 1/2 cup half-and-half
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro, plus more for serving
Instructions
1. Add the chicken, onion, jalapeño, garlic, beans, green chiles, corn, cumin, oregano, chili powder, salt, pepper, and broth to a 6-quart slow cooker. Stir to combine.
2. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is very tender and easily shreds.
3. Transfer chicken to a cutting board, shred with two forks, and return to the slow cooker.
4. Stir in cream cheese or half-and-half. Cover and cook on high for 10–20 minutes, until the chili turns creamy and slightly thickens.
5. Stir in lime juice and cilantro. Taste and adjust seasoning. Ladle into bowls and add desired toppings.
Notes
Ensure chicken reaches an internal temperature of 165°F (74°C) before serving.
Do not add dairy too early, as it can split during long cooking times. Stir it in at the end on high heat.
If the chili is too thin, remove the lid and cook on high for 15–20 minutes to reduce slightly.
Shred chicken finer for a creamier texture or larger for a chunkier consistency.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheat gently on the stove, adding a splash of broth if needed. Avoid boiling after dairy is added.
For a dairy-free option, swap cream cheese/half-and-half with full-fat coconut milk.
For extra creaminess, puree 1 cup of beans with 1 cup of broth and stir into the cooker 30 minutes before serving.
Add bell pepper or zucchini with the onions for extra vegetables.
Increase jalapeño or add cayenne for more spice.
Use chicken thighs for a richer flavor or breasts for a leaner chili.
Nutrition
- Serving Size: 1 serving
- Calories: 320–505
- Sugar: N/A
- Sodium: N/A
- Fat: 9–18 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 20–67 g
- Fiber: N/A
- Protein: 28–40 g
- Cholesterol: N/A