Introduction
Crockpot White Chicken Chili is a creamy, flavorful, and hearty dish that transforms simple ingredients into a warm, comforting bowl of goodness. Unlike traditional chili, this version features tender shredded chicken, white beans, green chilies, and spices simmered together in a creamy broth. The slow cooker does most of the work, allowing all the flavors to meld beautifully over time. It’s a dish that’s as cozy for weeknight dinners as it is impressive for gatherings and potlucks.
Why I Love This Recipe
I love this recipe because it’s the ultimate comfort food with a twist. Traditional chili has a tomato-based richness, but white chicken chili brings a lighter, creamier touch that’s both satisfying and refreshing. I also love how versatile it is—you can keep it mild for kids or kick up the heat with jalapeños and extra spices. It’s also a healthier option compared to heavier beef-based chilis, yet still hearty and filling. Most of all, I love that I can set everything in the slow cooker and come back to a complete, flavorful meal.
Why It’s a Must-Try Dish
This dish is a must-try because it checks every box:
- Easy to Make: Just toss everything in the crockpot and let it work its magic.
- Perfectly Balanced: Creamy, savory, and slightly spicy flavors that everyone loves.
- Family-Friendly: A warm, comforting dish that pleases both kids and adults.
- Meal-Prep Friendly: Great for freezing, reheating, or serving in big batches.
It’s not just dinner—it’s a crowd-pleaser you’ll come back to again and again.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 4–6 hours (low) or 2–3 hours (high)
- Total Time: About 4.5–6.5 hours
- Servings: 6 servings
- Calories: ~320 calories per serving
Cuisine and Course
- Cuisine: American, Southwestern
- Course: Main Course, Dinner, Comfort Food
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 2 cans (15 oz each) great northern beans (drained and rinsed)
- 1 can (15 oz) corn (drained)
- 1 can (4 oz) diced green chilies
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ cup sour cream (for creaminess)
- 4 oz cream cheese, cubed and softened
- ½ cup shredded Monterey Jack or Pepper Jack cheese (for extra creaminess)
Garnishes (optional but recommended):
- Fresh cilantro, chopped
- Sliced jalapeños
- Extra shredded cheese
- Lime wedges
- Crushed tortilla chips
Simple Cooking Directions
- Add chicken, beans, corn, green chilies, onion, garlic, and seasonings into the crockpot.
- Pour in chicken broth, stir, and cover.
- Cook on low for 6 hours or high for 3 hours, until chicken is fully cooked.
- Remove chicken, shred it with two forks, and return it to the crockpot.
- Stir in sour cream, cream cheese, and shredded cheese until smooth and creamy.
- Let it heat for an additional 10–15 minutes before serving.
Step-by-Step Preparation Method
- Prep Ingredients: Dice onion, mince garlic, and drain beans/corn.
- Layer in Crockpot: Place chicken at the bottom, then add beans, corn, chilies, onion, garlic, and spices. Pour in broth.
- Slow Cook: Cover and cook until chicken is tender.
- Shred Chicken: Remove chicken, shred, and return it to the pot.
- Creamy Finish: Stir in sour cream, cream cheese, and shredded cheese until fully incorporated.
- Final Touch: Simmer for 10 minutes and garnish before serving.
How to Serve This Recipe
- Serve hot in deep bowls topped with cilantro, jalapeños, shredded cheese, tortilla chips, and a squeeze of lime.
- Pair with warm cornbread, buttery dinner rolls, or a side salad.
- Great for potlucks—serve directly from the crockpot to keep it warm.
Additional Recipe Tips
- For extra creaminess, blend ½ cup of the beans with a bit of broth and stir it back into the chili.
- Use rotisserie chicken for a quicker version (add at the last 30 minutes).
- Add diced jalapeños or hot sauce for a spicier kick.
- For a lighter version, use Greek yogurt instead of sour cream.
Variations
- Keto-Friendly: Skip corn and beans, use cauliflower rice or zucchini.
- Vegetarian: Swap chicken with extra beans and veggies like bell peppers or zucchini.
- Extra Cheesy: Add a mix of cheddar and Monterey Jack.
- Tex-Mex Twist: Stir in taco seasoning and top with avocado.
Freezing and Storage Time
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
- Reheat: Add a splash of chicken broth when reheating to maintain creaminess.
Special Equipment Needed
- 6-quart slow cooker (crockpot)
- Cutting board and sharp knife
- Mixing spoon or ladle
- Forks (for shredding chicken)
Conclusion
Crockpot White Chicken Chili is the perfect balance of comfort, flavor, and convenience. With its creamy texture, tender chicken, and zesty spices, it’s a dish that’s both hearty enough for winter nights and versatile enough to serve year-round. Whether you’re cooking for your family or bringing a dish to share, this chili will always win hearts (and taste buds!). Once you try it, it’s bound to become a go-to favorite in your recipe collection.
Crockpot White Chicken Chili
Description
Crockpot White Chicken Chili is a creamy, flavorful, and hearty dish that transforms simple ingredients into a warm, comforting bowl of goodness.
Ingredients
Instructions
-
Prep Ingredients : Dice onion, mince garlic, and drain beans/corn.
-
Layer in Crockpot : Place chicken at the bottom, then add beans, corn, chilies, onion, garlic, and spices. Pour in broth.
-
Slow Cook : Cover and cook until chicken is tender.
-
Shred Chicken : Remove chicken, shred, and return it to the pot.
-
Creamy Finish : Stir in sour cream, cream cheese, and shredded cheese until fully incorporated.
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Final Touch : Simmer for 10 minutes and garnish before serving.
