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

Scale

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

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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.

Add dairy at the end of cooking to prevent splitting.

If chili is too thin, cook uncovered on high for 15–20 minutes to reduce.

For creamier texture, shred chicken finer or puree some beans with broth before adding.

Store leftovers in the fridge up to 4 days or freeze up to 3 months.

Reheat gently and avoid boiling after adding dairy.

Dairy-free option: substitute cream cheese/half-and-half with full-fat coconut milk.

Add bell pepper or zucchini with the onions for more vegetables.

Increase jalapeño or add cayenne for spicier chili.

Use chicken thighs for richer flavor, or breasts for leaner chili.

Nutrition

Serving Size: 1 serving
Calories: 320–505
Fat: 9–18
Carbohydrates: 20–67
Protein: 28–40