If you’re looking for a hearty, comforting meal that practically makes itself, this Crockpot White Chicken Chili Recipe is an absolute game-changer. Combining tender shredded chicken, creamy textures, and a gently spiced blend of flavors, it’s the perfect dish for cozy nights or casual gatherings. The simplicity of throwing everything into a slow cooker and coming back to a bubbling pot of deliciousness makes this recipe a hands-off winner you’ll want to keep in your dinner rotation.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, pantry-friendly ingredients that each add a crucial layer to the flavor and texture. From spices that bring warmth to the creamy additions that give this chili its signature richness, every ingredient plays its part perfectly.
- 4 boneless skinless chicken breasts: The lean protein base that shreds beautifully and soaks up all those flavors.
- 1 tsp salt: Essential for enhancing every ingredient’s natural taste.
- ½ tsp pepper: Adds a mild kick that balances the creaminess.
- 1 tsp cumin: Gives a warm, earthy tone that’s classic in chili recipes.
- 1 tsp dried oregano: Brings herbal depth and brightness.
- ½ tsp chili powder: Provides mild spiciness and smoky notes.
- ¼ tsp cayenne pepper: Offers a subtle heat to wake up your palate.
- 1 yellow onion (diced): Adds sweetness and texture as it slowly cooks down.
- 3 garlic cloves (minced): Infuses aromatic richness throughout the chili.
- 30 oz. great northern beans (drained and rinsed): Creamy beans that thicken and hearten the soup; cannellini beans work well too.
- 8 oz. diced green chiles (drained): Brings a mild smoky heat and a touch of acidity.
- 3 cups chicken broth: The flavorful liquid base that ties everything together.
- 4 oz. cream cheese (cut into cubes): Adds luscious creaminess and a slight tang.
- ½ cup heavy cream: Rounds out the texture with silky smoothness.
- ¼ cup chopped cilantro: Fresh herbaceous brightness to finish the dish.
- Sour cream, tortilla strips, and cheese for garnish: Optional toppings that elevate each serving with extra layers of flavor and texture.
How to Make Crockpot White Chicken Chili Recipe
Step 1: Prep Your Crockpot
Start by giving your slow cooker insert a good spray with nonstick cooking spray. This simple step ensures your chili won’t stick and makes cleanup much easier, especially when you’re done savoring every last bite.
Step 2: Layer the Chicken and Spices
Place the chicken breasts in a single layer in the bottom of the crockpot. Evenly sprinkle salt, pepper, cumin, oregano, chili powder, and cayenne pepper over the chicken. This layering of spices right at the base sets the foundation for a deep and inviting flavor profile that will infuse every bite.
Step 3: Add Vegetables, Beans, and Broth
Next, scatter the diced onions, minced garlic, drained great northern beans, and green chiles over the chicken. Pour the chicken broth carefully over all the ingredients, making sure everything is nicely submerged. This liquid will slowly cook the ingredients, melding the flavors beautifully as it simmers.
Step 4: Slow Cook to Perfection
Cover your crockpot and set it to cook on high for 2 to 3 hours or on low for 5 to 7 hours, depending on your schedule. The chicken will become tender and juicy while absorbing all the spices, and the chili will develop its signature rich flavor over these hours.
Step 5: Shred the Chicken
Once the cooking time is up, carefully remove the chicken breasts and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return it to the slow cooker. This little extra step brings that perfect pulled chicken texture to the chili.
Step 6: Stir in Cream Cheese and Heavy Cream
Add the cream cheese cubes and heavy cream into the crockpot. Stir everything gently, cover again, and cook on high for an additional 15 to 20 minutes. This melts the cream cheese perfectly into the chili, creating a luxuriously creamy and comforting consistency.
Step 7: Final Touch with Fresh Cilantro
Right before serving, stir in the chopped cilantro. This fresh herb adds a burst of color and a bright contrast to the creamy richness, making your Crockpot White Chicken Chili Recipe taste as vibrant as it looks.
How to Serve Crockpot White Chicken Chili Recipe
Garnishes
Top your bowl with a dollop of sour cream, some crunchy tortilla strips, and a sprinkle of shredded cheese for that perfect combination of creamy, crisp, and melty. These garnishes add exciting textures and layers of flavor that make each bite a celebration.
Side Dishes
A warm cornbread or a simple green salad pairs beautifully with this chili. The cornbread soaks up every last drop, while a fresh salad balances the richness with its lightness, creating a well-rounded meal.
Creative Ways to Present
Try serving this chili in small cups for a party appetizer or over rice for a more filling meal. You can also spoon it into baked potatoes or use it as a topping for nachos. The versatility of this dish means you can get creative and impress your guests with unique presentations.
Make Ahead and Storage
Storing Leftovers
This chili stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen, so leftovers are a delightful next-day treat that you’ll look forward to.
Freezing
For longer storage, freeze your chili in meal-sized portions using freezer-safe containers or heavy-duty zip-top bags. It stays delicious for up to 3 months, making it an excellent option for easy meals on busy days.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally. You may want to add a splash of chicken broth or cream to return the chili to its luscious consistency. Microwaving is fine too — just stir halfway through to heat evenly.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will give you a slightly richer flavor and even more tender results. Just adjust the cooking time if needed, as thighs tend to cook a bit faster or remain juicier.
Is this chili very spicy?
This recipe has a gentle warmth thanks to the chili powder and cayenne, but it is by no means overpowering. You can always adjust the amounts to make it milder or add extra heat if you like it spicy.
Can I prepare this recipe without a slow cooker?
You can make a similar version on the stovetop by simmering everything in a large pot, but the slow cooker really makes the flavors meld together beautifully with minimal effort.
What’s the best way to shred the chicken?
Using two forks is the classic method, effortlessly pulling the chicken apart into juicy strands. Alternatively, a stand mixer with a paddle attachment can shred cooked chicken in seconds if you’re making a large batch.
Can I substitute cream cheese with something else?
While cream cheese adds great creaminess and tang, you can substitute with mascarpone or a mild goat cheese if you prefer. Avoid low-fat versions as they won’t melt into the chili as smoothly.
Final Thoughts
This Crockpot White Chicken Chili Recipe is one of those cozy meals that never fails to impress with its simplicity and rich, comforting flavors. Whether you’re feeding a family or need an easy dish to prep ahead, it delivers on taste and ease every time. Give it a try and watch how quickly it becomes your go-to slow cooker favorite!
Print
Crockpot White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes (including additional heating time)
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot White Chicken Chili is a creamy, comforting dish made with tender shredded chicken, great northern beans, green chiles, and a flavorful blend of spices, finished with cream cheese and heavy cream for a rich texture. Perfect for an easy, hands-off meal that delivers warm, hearty flavors.
Ingredients
Chicken and Seasonings
- 4 boneless skinless chicken breasts
- 1 tsp salt
- ½ tsp pepper
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- ¼ tsp cayenne pepper
Vegetables and Beans
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 30 oz. great northern beans, drained and rinsed (2 standard cans; cannellini also work)
- 8 oz. diced green chiles, drained (2 standard cans)
Liquids and Dairy
- 3 cups chicken broth
- 4 oz. cream cheese, cut into cubes
- ½ cup heavy cream
Garnishes
- ¼ cup chopped cilantro
- Sour cream, for garnish
- Tortilla strips, for garnish
- Cheese, for garnish
Instructions
- Prepare Slow Cooker: Spray the slow cooker insert with nonstick spray to prevent sticking during cooking.
- Arrange Chicken and Season: Place the chicken breasts in a single layer at the bottom of the crockpot. Sprinkle evenly with salt, pepper, cumin, oregano, chili powder, and cayenne pepper for balanced seasoning.
- Add Vegetables and Beans: Evenly layer the diced onion, minced garlic, great northern beans, and diced green chiles on top of the seasoned chicken. Pour the chicken broth over all ingredients to provide moisture and flavor.
- Cook the Chili: Cover the crockpot and cook on high for 2-3 hours or low for 5-7 hours, until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken with forks and return it to the crockpot to blend with the other ingredients.
- Add Cream and Heat: Stir in the cream cheese cubes and heavy cream. Cover and cook on high for an additional 15-20 minutes until the cream cheese has melted and the chili is heated through, creating a creamy texture.
- Finish and Serve: Stir in chopped cilantro to add freshness. Serve the chili hot, garnished with sour cream, tortilla strips, and cheese as desired.
Notes
- You can substitute cannellini beans for the great northern beans if preferred.
- Adjust the cayenne pepper to control the chili’s heat level.
- For a thicker consistency, cook uncovered for the last 30 minutes to reduce liquid.
- To make it dairy-free, omit cream cheese and heavy cream or replace with dairy-free alternatives.
- Leftovers keep well refrigerated for up to 4 days and reheat beautifully.
