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Creamy Crockpot White Chicken Chili

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A cozy, creamy white chicken chili made effortlessly in a slow cooker, combining tender chicken, white beans, and mild green chilies for a comforting meal perfect for chilly nights.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts
  • 2 cans (15 oz each) white beans (Cannellini or Great Northern), drained and rinsed
  • 1 can (4 oz) diced green chilies (Ro*Tel or Hatch chilies optional)
  • 3 cups chicken broth (low sodium preferred)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 4 oz cream cheese, softened (full-fat recommended)
  • 1 cup (115g) shredded Monterey Jack cheese
  • Fresh cilantro, chopped (optional)
  • 1 jalapeño, seeded and diced (optional)
  • Lime wedges for serving
  • Sour cream for topping (optional)

Instructions

  1. Finely chop the onion and mince the garlic. Drain and rinse the white beans. Dice the green chilies and jalapeño if using. Prep should take about 10 minutes.
  2. Place chicken breasts at the bottom of the crockpot. Sprinkle chopped onion, minced garlic, cumin, oregano, salt, and pepper evenly over the chicken.
  3. Pour in chicken broth and diced green chilies. Stir gently to combine spices and broth with chicken.
  4. Spoon rinsed and drained white beans on top without stirring to keep beans intact during cooking.
  5. Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and easy to shred. Avoid lifting the lid during cooking.
  6. Remove chicken breasts and shred with two forks. Return shredded chicken to the crockpot.
  7. Stir in softened cream cheese and shredded Monterey Jack cheese until creamy and melted. Add a splash of broth or water if chili is too thick.
  8. Taste and adjust seasoning with salt, pepper, or jalapeño for extra heat. Optionally, use an immersion blender to pulse some of the chili for a smoother texture.
  9. Garnish with chopped fresh cilantro and serve with lime wedges and sour cream if desired.

Notes

Use boneless, skinless chicken breasts for tender shredding. Rinse beans to reduce starch and salt. Soften cream cheese before adding to avoid clumps. Layer beans on top to keep texture. Avoid opening lid during cooking to maintain temperature. For extra creaminess, blend a portion with an immersion blender. Adjust salt gradually due to broth and cheese saltiness. If chili is watery after cooking, cook uncovered on high for 20-30 minutes to thicken.

Nutrition

Keywords: creamy white chicken chili, crockpot chili, slow cooker chicken chili, easy chili recipe, comfort food, white bean chili

Find it online: https://tomyumy.com/creamy-crockpot-white-chicken-chili-recipe-easy-cozy-dinners-guide/