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
Scale
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.
