Embrace the comfort of a warm, hearty bowl of Crockpot White Chicken Chili! This amazing recipe delivers incredible flavor with minimal effort, making it ideal for busy weeknights or cozy gatherings. Your slow cooker does all the hard work, transforming simple ingredients into a creamy, satisfying masterpiece.Featuring tender chicken, savory white beans, and a perfectly spiced broth, this chili gets its luxurious texture from a secret ingredient: cream cheese. Prepare for an easy meal that will quickly become a cherished family favorite.Say goodbye to complicated dinners and hello to a winning dish that everyone will adore. Get ready to enjoy the easiest, most delicious white chicken chili you have ever tasted!
Table of Contents
Why You’ll Love Crockpot White Chicken Chili
- Effortless Perfection: Your slow cooker does all the work, making this an ideal hands-off meal for busy days. Simply add ingredients and let the flavors meld to perfection.
- Creamy, Comforting Flavor: The secret ingredient, cream cheese, creates a rich and velvety texture that elevates classic white chicken chili. It’s truly a hug in a bowl!
- Family Favorite & Crowd-Pleaser: Mildly spiced yet deeply flavorful, this chili appeals to all ages. It’s perfect for a cozy family dinner or feeding a hungry crowd.
- Versatile & Customizable: Easily adjust the heat level or add your favorite toppings and sides. This recipe is a fantastic canvas for your culinary creativity.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans Great Northern beans, rinsed and drained
- 2 (4.5-ounce) cans diced green chiles, undrained
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (8-ounce) block cream cheese, softened and cubed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, or more to taste
- 1/4 teaspoon cayenne pepper, or more for extra heat
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- Fresh lime wedges, for serving
- Optional toppings: diced avocado, sour cream or plain Greek yogurt, shredded Monterey Jack cheese, crushed tortilla chips, jalapeño slices
Instructions
Step 1:
Combine all initial ingredients in your slow cooker. Place the chicken breasts at the bottom of a 6-quart or larger slow cooker. Layer with chicken broth, rinsed Great Northern beans, undrained diced green chiles, finely diced yellow onion, minced garlic, ground cumin, dried oregano, kosher salt, and cayenne pepper. Stir gently to ensure everything is well distributed.
Step 2:
Cook until the chicken is fork-tender. Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 4 hours. The chicken should be cooked through and easily shredded with two forks, indicating it’s ready for the next step.
Step 3:
Remove and shred the chicken. Carefully transfer the cooked chicken breasts from the slow cooker to a clean plate or cutting board. Allow them to cool slightly for easier handling. Once cool enough, use two forks to shred the chicken into bite-sized pieces; this texture will integrate perfectly back into the chili.
Step 4:
Thicken the chili for a creamy texture. To achieve a rich, thick consistency, use an immersion blender directly in the slow cooker to purée about 1/3 to 1/2 of the chili, leaving plenty of beans and vegetables whole for body. If you don’t have an immersion blender, carefully transfer 2-3 ladlefuls of the chili to a regular blender or food processor, pulse until roughly puréed, then return it to the slow cooker and stir well. This step helps bind the flavors and adds a luxurious mouthfeel.
Step 5:
Stir in the cream cheese for ultimate creaminess. Add the softened, cubed cream cheese to the thickened chili in the slow cooker. Stir continuously until the cream cheese has completely melted and is fully incorporated, creating a wonderfully smooth and creamy broth. This is the key to that signature rich, velvety texture.
Step 6:
Finish and serve your delicious chili. Return the shredded chicken to the slow cooker and stir it into the creamy chili along with the fresh chopped cilantro. Taste and adjust seasoning if needed. Ladle the hot Crockpot White Chicken Chili into bowls, squeeze a fresh lime wedge over each serving, and top with your favorite garnishes. Enjoy this comforting, easy meal!
Serving and Storage Tips
Serving Suggestions: This chili is fantastic on its own, but also pairs wonderfully with warm cornbread or a crisp green salad. Offer a variety of toppings like shredded Monterey Jack cheese, diced avocado, a dollop of sour cream or Greek yogurt, and crushed tortilla chips for extra crunch.Refrigeration: Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. Ensure it cools completely before storing to maintain freshness.Freezing Instructions: For longer storage, this chili freezes beautifully. Transfer cooled chili to freezer-safe bags or containers, leaving some headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions, stirring halfway. Add a splash of broth if it seems too thick after reheating.
Helpful Notes
- Adjusting the Heat: For a spicier kick, increase the amount of cayenne pepper or add a finely diced jalapeño (remove seeds for less heat) along with the onion and garlic. For a milder version, omit the cayenne entirely.
- Thickening the Chili: If you prefer a thicker chili, you can mash some of the beans against the side of the slow cooker before adding the cream cheese. Alternatively, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the chili during the last 30 minutes of cooking.
- Shredding the Chicken: The easiest way to shred the cooked chicken is directly in the crockpot using two forks. Alternatively, remove the chicken, shred it on a cutting board, and then return it to the chili.
Conclusion
This Crockpot White Chicken Chili truly embodies the perfect blend of comfort and convenience. Its rich, creamy texture and savory flavors make it an instant hit for any meal. Forget complex recipes; this dish proves that incredible taste can come with minimal effort.Whether you’re looking for a fuss-free weeknight dinner or a crowd-pleasing dish for your next gathering, this recipe delivers every time. It’s destined to become a staple in your culinary repertoire. Enjoy the ease and deliciousness!We absolutely love hearing from you! If you tried this Crockpot White Chicken Chili, please leave a comment below and share your experience. Don’t forget to give it a star rating! Tag us on social media so we can see your amazing creations.
Crockpot White Chicken Chili The Perfect Weeknight Meal
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 15-ounce cans Great Northern beans, rinsed and drained
- 2 4.5-ounce cans diced green chiles, undrained
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 8-ounce block cream cheese, softened and cubed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt or more to taste
- 1/4 teaspoon cayenne pepper or more for extra heat
- 1/4 cup fresh cilantro chopped, plus more for garnish
- Fresh lime wedges for serving
- Optional toppings: diced avocado sour cream or plain Greek yogurt, shredded Monterey Jack cheese, crushed tortilla chips, jalapeño slices
Instructions
Step 1:
- Combine all initial ingredients in your slow cooker. Place the chicken breasts at the bottom of a 6-quart or larger slow cooker. Layer with chicken broth, rinsed Great Northern beans, undrained diced green chiles, finely diced yellow onion, minced garlic, ground cumin, dried oregano, kosher salt, and cayenne pepper. Stir gently to ensure everything is well distributed.
Step 2:
- Cook until the chicken is fork-tender. Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 4 hours. The chicken should be cooked through and easily shredded with two forks, indicating it’s ready for the next step.
Step 3:
- Remove and shred the chicken. Carefully transfer the cooked chicken breasts from the slow cooker to a clean plate or cutting board. Allow them to cool slightly for easier handling. Once cool enough, use two forks to shred the chicken into bite-sized pieces; this texture will integrate perfectly back into the chili.
Step 4:
- Thicken the chili for a creamy texture. To achieve a rich, thick consistency, use an immersion blender directly in the slow cooker to purée about 1/3 to 1/2 of the chili, leaving plenty of beans and vegetables whole for body. If you don’t have an immersion blender, carefully transfer 2-3 ladlefuls of the chili to a regular blender or food processor, pulse until roughly puréed, then return it to the slow cooker and stir well. This step helps bind the flavors and adds a luxurious mouthfeel.
Step 5:
- Stir in the cream cheese for ultimate creaminess. Add the softened, cubed cream cheese to the thickened chili in the slow cooker. Stir continuously until the cream cheese has completely melted and is fully incorporated, creating a wonderfully smooth and creamy broth. This is the key to that signature rich, velvety texture.
Step 6:
- Finish and serve your delicious chili. Return the shredded chicken to the slow cooker and stir it into the creamy chili along with the fresh chopped cilantro. Taste and adjust seasoning if needed. Ladle the hot Crockpot White Chicken Chili into bowls, squeeze a fresh lime wedge over each serving, and top with your favorite garnishes. Enjoy this comforting, easy meal!
Notes
Nutritional Information (Estimated)
Note: These values are per serving and are approximate.| Nutrient | Amount |
|---|---|
| Calories | 314 kcal |
| Fat | 4g |
| Carbohydrates | 36g |
| Protein | 34g |
| Sugar | 1g |
| Fiber | 8g |
Frequently Asked Questions (FAQ)
How long does Crockpot White Chicken Chili last in the refrigerator?
Properly stored, your Crockpot White Chicken Chili will last safely in an airtight container in the refrigerator for 3 to 4 days. Always make sure to cool it down quickly before transferring it to storage. This helps prevent bacterial growth and maintains freshness.
What are the cooking times for Crockpot White Chicken Chili?
For tender, shreddable chicken and fully developed flavors, cook your chili on LOW for 6-8 hours. Alternatively, if you’re short on time, you can cook it on HIGH for 3-4 hours. The chicken should be easily shredded with two forks when done.
Can I freeze leftover White Chicken Chili?
Yes, this chili freezes beautifully! Once completely cooled, transfer it to freezer-safe containers or heavy-duty freezer bags. It will stay fresh for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stove or in the microwave.
