Description
This Crockpot White Chicken Chili is a comforting and hearty slow-cooked recipe featuring tender chicken breasts simmered with spices, beans, corn, and creamy cheese. It’s a flavorful and easy-to-make dish perfect for cozy dinners and gatherings.
Ingredients
Scale
Main Ingredients
- 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
- 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
- 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
- 6 ounces (¾ block) cream cheese
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Slow Cooker: Lay the chicken breasts directly into the bottom of your slow cooker.
- Add Spices: Sprinkle over the ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander evenly over the chicken.
- Add Liquids and Vegetables: Pour in the chicken broth, then add the diced onions, minced garlic, and fire roasted green chiles. Top everything with the bay leaf. Optionally, you can wait to add beans later to keep them less soft.
- Cook Slowly: Cover with the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken is fall-apart tender.
- Add Beans and Corn: During the last 2 hours of cooking, add the drained and rinsed cannellini beans, pinto beans, and thawed corn, allowing them to simmer with the chili.
- Thicken the Chili: Scoop out about 2 cups of the chili including beans and place it into a blender or food processor with the cream cheese. Blend until smooth to thicken the chili, or use an immersion blender directly in the slow cooker. Pour the mixture back in and stir.
- Shred Chicken: Remove the chicken breasts to a cutting board and shred into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir everything thoroughly.
- Season and Serve: Taste and adjust seasoning as needed. Garnish with fresh cilantro if desired. Serve with optional toppings such as shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado. Enjoy your cozy white chicken chili!
Notes
- You can add beans earlier if you prefer them very soft; otherwise, adding them in the last two hours preserves their texture.
- Using an immersion blender makes the thickening step easier without extra dishes.
- Adjust cayenne pepper for desired spice level or omit for milder chili.
- Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
