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Creamy Crockpot White Chicken Chili Recipe

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4 from 44 reviews

A comforting and creamy Crockpot White Chicken Chili featuring tender shredded chicken, great Northern beans, green chiles, and a blend of spices, simmered slowly to develop rich flavors. Finished with cream cheese and half and half for a smooth, velvety texture and served with fresh toppings like jalapenos, avocado, and shredded cheese.

  • Total Time: 8 hours 15 minutes (LOW) or 3 hours 30 minutes (HIGH)
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 lb boneless skinless chicken breasts (trimmed of excess fat)
  • 1 yellow onion (diced)
  • 2 cloves garlic (minced)
  • 24 oz. chicken broth (low sodium)
  • 2 15oz cans great Northern beans (drained and rinsed)
  • 2 4oz cans diced green chiles (1 hot, 1 mild)
  • 1 15oz can whole kernel corn (drained)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro (chopped)
  • 4 oz reduced fat cream cheese (softened)
  • 1/4 cup half and half

Toppings

  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream
  • minced fresh cilantro
  • tortilla strips
  • shredded Monterey jack or Mexican cheese

Instructions

  1. Season the Chicken: Add the boneless, skinless chicken breasts to the bottom of the slow cooker. Sprinkle evenly with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper to infuse the chicken with a warm, spicy base flavor.
  2. Add Remaining Ingredients: Layer diced onion, minced garlic, rinsed great Northern beans, diced green chiles, drained corn, chicken broth, and chopped fresh cilantro over the seasoned chicken. Stir gently to combine the ingredients evenly.
  3. Cook in Slow Cooker: Cover the slow cooker and cook on LOW heat for 8 hours, allowing the flavors to meld slowly, or on HIGH for 3 to 4 hours if you’re short on time.
  4. Shred the Chicken: Remove the cooked chicken breasts carefully to a large mixing bowl. Shred the chicken using two forks to create tender, bite-sized pieces, then return the shredded chicken to the slow cooker with the chili.
  5. Add Dairy Ingredients: Stir in the softened cream cheese and half and half to the chili mixture. Cover again and cook on HIGH for an additional 15 minutes, or until the chili is creamy and slightly thickened, enhancing the texture.
  6. Optional Smooth Cream Cheese Integration: For a smoother chili texture, mix the softened cream cheese in a small bowl with a few ladles of chili from the slow cooker, whisking until smooth. Then stir this mixture back into the slow cooker. Proceed with adding the half and half and continue cooking on high for 15 minutes.
  7. Serve: Stir the chili well to incorporate all ingredients, then serve hot topped with sliced jalapenos, sliced avocados, a dollop of sour cream, minced fresh cilantro, tortilla strips, and shredded Monterey jack or Mexican cheese as desired for added flavor and texture.

Notes

  • Use low sodium chicken broth to control sodium levels in the dish.
  • Adjust the heat by using all mild or all hot green chiles depending on your spice preference.
  • For a thicker chili, cook uncovered during the last 15 minutes to reduce liquid slightly.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
  • For a dairy-free version, substitute cream cheese and half and half with coconut milk or cashew cream.
  • Adding a squeeze of fresh lime juice before serving can brighten the flavors.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 8 hours (LOW) or 3-4 hours (HIGH) plus 15 minutes finishing
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

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