Here’s a simple and flavorful Crockpot White Chicken Chili recipe that’s perfect for a comforting meal with minimal effort. This chili is creamy, hearty, and has a mild, savory kick!
Easy Crockpot White Chicken Chili
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans (like great northern or cannellini beans), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) corn kernels, drained (optional)
- 1 ½ cups chicken broth (low-sodium)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cream cheese, cubed (for a creamy texture)
- 1 cup shredded Monterey Jack cheese (or cheddar cheese)
- ½ cup sour cream (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for garnish)
Instructions
- Prepare the Ingredients:
- In your crockpot, add the chicken breasts or thighs, diced onion, minced garlic, white beans, diced green chilies, corn (if using), chicken broth, cumin, chili powder, oregano, garlic powder, salt, and pepper.
- Cook the Chili:
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and tender by this point.
- Shred the Chicken:
- Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken back into the crockpot and stir everything to combine.
- Add Cream Cheese:
- Add the cubed cream cheese into the crockpot and stir until it melts and becomes fully incorporated into the chili, creating a creamy base. This may take about 5 minutes of stirring.
- Finish with Cheese:
- Stir in the shredded Monterey Jack cheese until melted and the chili becomes thick and creamy.
- Serve:
- Ladle the chili into bowls and top with a dollop of sour cream, fresh cilantro, and a squeeze of lime juice for added freshness.
Tips
- For Extra Heat: Add diced jalapeños, cayenne pepper, or a few dashes of hot sauce to spice it up.
- Vegetarian Option: Replace the chicken with additional white beans or chickpeas and use vegetable broth instead of chicken broth.
- Make It Thicker: For a thicker chili, use less broth or mash some of the beans in the crockpot before stirring in the chicken.
- Freezing: This chili freezes well. Store in an airtight container for up to 3 months and reheat on the stovetop or in the microwave.