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White Chicken Chili in Crockpot Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 145 reviews
  • Author: Bertha
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot White Chicken Chili is a comforting, flavorful slow-cooked stew featuring tender chicken breasts simmered with spices, beans, fire-roasted green chiles, and cream cheese for a creamy texture. Perfect for easy meal prep, it’s packed with protein, mild heat, and fresh cilantro garnish for a delicious twist on traditional chili.

Ingredients

Scale

Meat & Poultry

  • 2 pounds boneless skinless chicken breasts

Spices & Herbs

  • 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
  • 1 bay leaf

Vegetables & Aromatics

  • 1 large onion, diced
  • 3-4 cloves garlic, minced
  • 2 (4 oz) cans fire roasted mild diced green chiles
  • 1 ½ cups frozen corn, thawed

Beans

  • 2 (15.5 oz) cans cannellini beans (white kidney beans), drained and rinsed
  • 1 (15.5 oz) can pinto beans, drained and rinsed

Liquids

  • 4 cups chicken broth

Dairy

  • 6 ounces (¾ block) cream cheese

Garnish (Optional)

  • Fresh cilantro

Instructions

  1. Prepare Chicken and Spices: Lay the chicken breasts in the bottom of your slow cooker. Sprinkle evenly with ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander to season.
  2. Add Broth and Vegetables: Pour in the chicken broth. Add the diced onion, minced garlic, and fire-roasted diced green chiles. Place the bay leaf on top. (Optionally, you can add the beans now or wait for the last two hours for firmer beans.)
  3. Slow Cook the Chili: Place the lid on the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is tender and falls apart easily.
  4. Add Beans and Corn: During the last 2 hours of cooking, stir in the drained cannellini beans, pinto beans, and thawed corn. Let everything simmer together to meld flavors.
  5. Blend a Portion for Creaminess: Scoop about 2 cups of the chili including beans into a blender or food processor along with the cream cheese. Blend briefly to create a thicker, creamier texture. Return this mixture back to the slow cooker and stir well.
  6. Shred the Chicken: Remove the chicken breasts from the slow cooker and place them on a cutting board. Shred into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and mix thoroughly.
  7. Final Seasoning and Garnish: Taste the chili and adjust seasonings if necessary. Garnish with fresh cilantro if desired. Serve hot, optionally with shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado. Enjoy!

Notes

  • If you prefer very soft beans, add them at the start of cooking; otherwise, add them in the last two hours for more texture.
  • An immersion blender can be used instead of a blender or food processor for thickening the chili.
  • Adjust cayenne pepper quantity to control the spiciness level to your taste.
  • Leftovers store well refrigerated for up to 4 days or freeze for up to 3 months.
  • Consider serving with complementary toppings like shredded cheese, sour cream, or fresh lime for added flavor layers.

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 7g
  • Protein: 32g
  • Cholesterol: 75mg

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