Description

This Crockpot White Chicken Chili is a comforting and flavorful slow-cooked dish packed with tender chicken, creamy beans, mild spices, and a touch of heat. Perfect for easy meal prep, it combines a blend of cumin, chili powder, and cayenne with fire-roasted green chiles and creamy cannellini beans. The addition of cream cheese thickens the chili to a luscious texture. Garnish with fresh cilantro and your favorite toppings for a hearty, satisfying bowl.

Ingredients

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Chicken and Spices

2 pounds boneless skinless chicken breasts
1 ½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon ground coriander

Broth and Vegetables

4 cups chicken broth
1 large onion, diced
3-4 cloves garlic, minced
2 (4 oz) cans fire roasted mild diced green chiles
1 bay leaf

Beans and Corn

2 (15.5 oz) cans cannellini beans (white kidney beans), drained and rinsed
1 (15.5 oz) can pinto beans, drained and rinsed
1 ½ cups frozen corn, thawed

Final Ingredients and Garnish

6 ounces (¾ block) cream cheese
Fresh cilantro for garnish (optional)

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Instructions

Prepare the chicken and spices: Lay the boneless skinless chicken breasts directly into the bottom of your slow cooker. Evenly sprinkle the ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander over the chicken to season it thoroughly.
Add broth, aromatics, and chiles: Pour in 4 cups of chicken broth followed by diced onions, minced garlic, and the fire roasted mild diced green chiles. Place a bay leaf on top to infuse flavor during cooking. (You can add the beans later for texture preference.)
Slow cook the chili: Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The chicken should cook until it is very tender and easy to shred.
Add beans and corn: About 2 hours before the end of cooking, add the drained and rinsed cannellini beans, pinto beans, and thawed corn to the slow cooker. Let the chili continue to simmer, blending the flavors together.
Thicken the chili with cream cheese: Once cooking is done, scoop approximately 2 cups of chili including some beans into a blender or food processor along with the cream cheese. Blend briefly to create a smooth, thickened mixture. Alternatively, you can use an immersion blender directly in the pot. Stir this back into the slow cooker to mix evenly.
Shred the chicken: Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir everything together.
Adjust seasoning and serve: Taste the chili and adjust salt and pepper as needed. Add fresh cilantro for garnish if desired. Serve hot with optional toppings like shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado for a perfect finish. Enjoy your creamy, hearty white chicken chili!

Notes

For softer beans, add them at the start of cooking; for more texture, add during the last 2 hours.
Immersion blenders work well directly in the slow cooker for thickening without extra dishes.
You can substitute the cream cheese with sour cream for a tangier variation.
Adjust the cayenne pepper amount to control chili’s heat level.
Leftovers store well in the refrigerator for up to 4 days and freeze nicely.

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 4g
Sodium: 670mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 30g
Cholesterol: 75mg