Description
Crockpot white chicken chili brings hearty southwestern comfort straight to dinner tables with minimal effort. Simmering tender chicken, white beans, and green chiles creates a soul-warming meal that satisfies hungry families seeking delicious, effortless home cooking.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken breasts or thighs
Beans and Vegetables:
- 1 (15 ounces / 425 grams) can white beans (such as Great Northern or Cannellini), drained and rinsed
- 1 (4 ounces / 113 grams) can diced green chilies
- 1 medium onion, chopped
- 1 cup frozen corn
Spices, Liquids, and Extras:
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 (14.5 ounces / 411 grams) can low-sodium chicken broth
- 1.5 cups heavy cream
- 8 ounces (227 grams) cream cheese, cubed
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 tablespoon fresh cilantro, chopped (for garnish)
- 1 cup shredded Monterey Jack cheese (optional, for topping)
Instructions
- Layer chicken pieces into the slow cooker, creating an even base for the chili’s foundation.
- Sprinkle white beans, diced green chilies, minced onion, and aromatic spices like garlic powder, cumin, chili powder, and smoked paprika across the chicken.
- Pour chicken broth over the ingredients, seasoning with salt and pepper to enhance the flavor profile.
- Gently mix all components to ensure even distribution of spices and liquid throughout the mixture.
- Secure the lid and allow the slow cooker to transform the ingredients on low heat for 6–7 hours or high heat for 3–4 hours until chicken becomes fork-tender.
- Extract the chicken and meticulously shred using two forks, breaking the meat into delicate, succulent strands.
- Return the shredded chicken to the simmering liquid, reintegrating it into the developing chili.
- Introduce cream cheese, creating a luxurious, velvety texture by stirring until it melts completely.
- Pour in heavy cream and scatter frozen corn kernels, allowing them to warm and infuse additional sweetness.
- Allow the chili to simmer for an additional 15–20 minutes, letting flavors meld and intensify.
- Taste and adjust seasoning, balancing salt and pepper to personal preference.
- Ladle into serving bowls and garnish with a generous sprinkle of Monterey Jack cheese and fresh, vibrant cilantro.
Notes
- Select bone-in chicken for extra flavor and moisture, ensuring tender and juicy meat that won’t dry out during slow cooking.
- Use low-fat cream cheese and Greek yogurt as healthier alternatives for a lighter version of the chili without compromising creamy texture.
- Customize heat levels by adjusting green chili types or adding jalapeños for those who enjoy spicier dishes, making it adaptable to different taste preferences.
- Prepare this recipe in advance and freeze for up to 3 months, perfect for meal prepping or having a quick comforting meal ready on busy nights.
- Prep Time: 10 minutes
- Cook Time: 7 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 628
- Sugar: 3 g
- Sodium: 744 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 37 g
- Cholesterol: 164 mg