This Crockpot White Chicken Chili is a creamy, flavorful, and comforting meal perfect for busy weeknights or chilly weekends. With tender chicken, creamy white beans, green chilies, and an irresistible blend of spices, this slow cooker recipe delivers a hearty and wholesome dish that’s incredibly easy to make.
Why You’ll Love This Recipe
You’ll adore this Crockpot White Chicken Chili because it’s not only delicious but also fuss-free. It’s perfect for meal prep or feeding a crowd. This recipe is naturally gluten-free, loaded with protein, and can easily be adapted to suit different spice levels or dietary needs. Plus, the slow cooker does all the work, leaving you with a kitchen filled with comforting aromas and more time to relax.
Ingredients Notes
- Chicken: Use boneless, skinless chicken breasts or thighs for tender, juicy meat that shreds effortlessly after cooking.
- White Beans: Canned great northern or cannellini beans add creaminess and protein. Rinse and drain before adding.
- Green Chilies: These provide mild heat and a tangy flavor. For extra spice, use diced jalapeños.
- Chicken Broth: Opt for low-sodium broth to control the saltiness of the dish.
- Cream Cheese: Adds a rich, creamy texture. Ensure it’s softened for easy blending.
- Seasonings: Cumin, chili powder, garlic, and onion powder create the bold flavor profile.
- Toppings: Fresh cilantro, avocado slices, shredded cheese, or tortilla strips elevate the dish with added texture and flavor.
Crockpot White Chicken Chili
Creamy and flavorful Crockpot White Chicken Chili is a slow cooker favorite with tender chicken, beans, and zesty spices.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cans (15 oz each) great northern beans, rinsed and drained
- 1 can (4 oz) diced green chilies
- 1 medium onion, finely chopped
- 4 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 4 oz cream cheese, softened
- Optional toppings: fresh cilantro, shredded cheese, avocado, tortilla strips
Instructions
- Prepare the Base: Place chicken breasts, beans, green chilies, onion, and seasonings into the crockpot. Pour chicken broth over the top.
- Set and Forget: Cover and cook on low for 6 hours or high for 4 hours.
- Shred the Chicken: Remove the chicken breasts, shred them with forks, and return them to the crockpot.
- Creamy Finish: Stir in the softened cream cheese until fully melted and incorporated. Adjust seasoning if necessary.
- Serve and Garnish: Ladle into bowls and garnish with your favorite toppings like cilantro, shredded cheese, or tortilla strips.
Notes
- For the creamiest chili, let the cream cheese come to room temperature before adding.
- Feel free to double the recipe for large gatherings or meal prep.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 501Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 152mgSodium 320mgCarbohydrates 22gFiber 7gSugar 2gProtein 59g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Shredding Chicken: Use a hand mixer or two forks to shred the chicken directly in the crockpot for convenience.
- Consistency: For a thicker chili, mash some of the beans or stir in a slurry of cornstarch and water.
- Make-Ahead Tip: Prep all ingredients the night before, refrigerate them, and start the slow cooker in the morning.
- Spice Control: Adjust the chili powder and green chilies to suit your heat tolerance.
Variations and Substitutions
- Vegetarian Version: Swap the chicken for hearty vegetables like diced zucchini or mushrooms and use vegetable broth instead of chicken broth.
- Low-Carb Option: Replace the beans with cauliflower rice or omit them entirely while adding more chicken.
- Dairy-Free Alternative: Use coconut milk or cashew cream in place of cream cheese.
- Add Veggies: Enhance the nutrition with corn, bell peppers, or spinach.
- Spicier Chili: Include a chopped jalapeño or serrano pepper for added heat.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat on the stove or microwave.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Meal Prep: This recipe reheats beautifully, making it ideal for make-ahead lunches or dinners.
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