Description
Crockpot White Chicken Chili is a comforting, creamy, and savory slow-cooked dish combining tender shredded chicken, white beans, mild green chilies, and warming spices. Perfect for easy hands-off cooking, it offers a customizable spice level and is packed with protein and fiber, making it a nourishing and satisfying meal ideal for busy weeknights or cozy weekends.
Ingredients
Scale
Protein
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs
Beans and Vegetables
- 2 cans (15 oz each) white beans (cannellini or great northern), rinsed and drained
- 1 can (4 oz) diced green chilies or 1–2 jalapeños, seeded and chopped
- 1 medium onion, diced
- 2–3 cloves garlic, minced
Liquids and Dairy
- 4 cups low sodium chicken broth
- 4 oz cream cheese or 1/2 cup sour cream
Spices
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
Finishing Touches
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime (added before serving)
Instructions
- Prepare the Ingredients: Dice the onion and mince the garlic. Rinse and drain the white beans. Trim and prepare chicken breasts or thighs.
- Combine in the Crockpot: Place chicken, beans, chopped onion, garlic, green chilies, cumin, oregano, chili powder, salt, pepper, and chicken broth into the crockpot. Stir gently to combine.
- Cook Low and Slow: Cook on low for 6 to 8 hours or on high for 3 to 4 hours, allowing flavors to meld and chicken to become tender.
- Shred the Chicken: Remove chicken from the crockpot and shred with two forks. Return shredded chicken to the pot, then stir in cream cheese or sour cream until creamy and smooth.
- Final Seasoning and Serve: Taste and adjust seasoning if needed. Stir in fresh cilantro and squeeze lime juice over the chili just before serving to brighten the flavors.
Notes
- Brown the chicken first in a skillet for extra flavor before adding to the crockpot.
- Use low sodium chicken broth to control the salt level.
- Add lime juice only at the end to preserve its fresh brightness.
- Keep the chili chunky by avoiding over-stirring during cooking.
- For a spicier chili, add extra jalapeños or a pinch of cayenne pepper.
- For a dairy-free version, substitute cream cheese with coconut milk or dairy-free cream cheese alternatives.
- To thicken a watery chili, stir in corn starch slurry or simmer uncovered for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg