Print

Creamy Crockpot White Chicken Chili (Easy, 20-Min Prep)

creamy crockpot white chicken chili - featured image
Print Recipe

A creamy, comforting white chicken chili made in the slow cooker with simple ingredients. This easy recipe features tender chicken, white beans, and a luscious cream cheese base, perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
  • 4 ounces cream cheese, softened and cubed
  • 2 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 1 cup frozen or canned corn (drained)
  • 2 tablespoons fresh lime juice
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • Optional toppings: shredded Monterey Jack cheese, sliced jalapeños, sour cream, tortilla chips, avocado

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides with ½ teaspoon salt and ¼ teaspoon pepper. Place the chicken in the bottom of the slow cooker.
  2. In a medium skillet over medium heat, add 1 tablespoon olive oil. Sauté the diced onion for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Transfer to the slow cooker, spreading over the chicken.
  3. Pour in the chicken broth. Add the green chiles, cumin, oregano, and chili powder. Stir gently to combine.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender.
  5. Remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker.
  6. Reserve 1 cup of the white beans. In a blender or using an immersion blender, puree the remaining beans with ½ cup of the cooking liquid from the slow cooker until completely smooth.
  7. Stir in the softened cream cheese until melted and smooth. Add the bean puree and the reserved whole beans. Stir until well combined.
  8. Stir in the corn and cook for another 15-20 minutes on LOW until heated through.
  9. Stir in the fresh lime juice and chopped cilantro. Taste and adjust salt and pepper as needed.
  10. Let the chili rest for 5-10 minutes off the heat. Ladle into bowls and top with desired garnishes.

Notes

For best results, use full-fat cream cheese and cook on LOW. If chili is too thick, add more chicken broth; if too thin, cook uncovered for 10-15 minutes. Leftovers taste even better the next day. Can be frozen for up to 3 months.

Nutrition

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

Find it online: https://sparklespoon.com/creamy-crockpot-white-chicken-chili-easy-20-min-prep/