Name: Crockpot White Chicken Chili Recipe
Prep time: 15 min
Cook time: PT-492332H49M37S
Total time: PT-492332H49M37S
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breasts; 3 (14.5 ounce) cans Great Northern beans (divided, rinsed and drained); 2 cups reduced sodium chicken broth; 1 large yellow onion (diced); 1 (8 ounce) can mild diced green chilies; 1 (15 ounce) can canned petite diced tomatoes (drained); 1 (15 ounce) can creamed corn; 1 jalapeño (seeded and minced); 4 cloves garlic (minced); 1 cube chicken bouillon; 2 teaspoons cumin; 1½ teaspoons chili powder; 1 teaspoon ancho chili powder; 1 teaspoon salt; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; 2 tablespoons cornstarch; 4 ounces cream cheese (softened, use ⅓ less fat if preferred); ¼ cup cilantro

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Introduction

This Crockpot White Chicken Chili is a comforting and flavorful dish perfect for cozy evenings. Packed with tender chicken, creamy beans, and vibrant spices, it’s easy to prepare and sure to become a favorite. Let your slow cooker do the work while you enjoy a delicious meal.

The image shows two bowls of creamy chicken soup with a light orange color, filled with shredded chicken and small pieces of vegetables like tomatoes and corn. Each bowl has three bright green slices of jalapeño and chopped pale green avocado pieces on top, along with some fresh chopped cilantro. One bowl has a silver spoon resting inside the soup, with two yellow tortilla chips placed on the edge of the bowl. The bowls are white, resting on white plates, and placed on a white marbled surface. Nearby, there is a halved avocado with the pit showing and a small white bowl with some sauce or sour cream residue inside. A black and white cloth napkin is partially under the bowl with chips. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken breasts
3 (14.5 ounce) cans Great Northern beans (divided, rinsed and drained)
2 cups reduced sodium chicken broth
1 large yellow onion (diced)
1 (8 ounce) can mild diced green chilies
1 (15 ounce) can canned petite diced tomatoes (drained)
1 (15 ounce) can creamed corn
1 jalapeño (seeded and minced)
4 cloves garlic (minced)
1 cube chicken bouillon
2 teaspoons cumin
1½ teaspoons chili powder
1 teaspoon ancho chili powder
1 teaspoon salt
½ teaspoon smoked paprika
½ teaspoon dried oregano
2 tablespoons cornstarch
4 ounces cream cheese (softened, ⅓ less fat preferred)
¼ cup cilantro

Instructions

Step 1: In a 6-quart slow cooker, combine the chicken, 2 cans of beans (drained and rinsed), chicken broth, diced onion, green chilies, petite diced tomatoes, creamed corn, jalapeño, and garlic. Crumble the bouillon cube over the mixture, then add cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano. Stir everything together to mix well.
Step 2: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is tender enough to shred easily.
Step 3: Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and set to HIGH if it was on LOW.
Step 4: In a blender, combine the remaining can of beans, cornstarch, cream cheese, cilantro, and 1 cup of broth taken from the slow cooker. Blend until smooth. Pour this puree back into the slow cooker and stir to combine. Let it cook on HIGH for an additional 30 minutes.
Step 5: Taste and adjust seasoning with extra salt, pepper, and hot sauce as desired. Serve topped with your favorite garnishes.

Tips & Variations

For extra creaminess, substitute half the chicken broth with evaporated milk or half-and-half.
Use rotisserie chicken to save time on cooking and shredding.
If you prefer more heat, leave the jalapeño seeds in or add a dash of cayenne pepper.
Garnish with shredded cheese, sour cream, avocado slices, or crushed tortilla chips for added texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a black slow cooker filled with creamy chicken chili, showing shredded chicken pieces and small bits of vegetables in a thick, light brown sauce with specks of green herbs on top. Surrounding the slow cooker are two white bowls partially filled with the same creamy chili and visible chicken pieces. There are slices of green jalapeño and multicolored tortilla chips scattered on the white marbled surface, along with a striped cloth napkin draped near the cooker. The image has a cozy, warm feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in an Instant Pot?

Yes, you can adapt this recipe for an Instant Pot by using the sauté function to cook the onion and spices first, then pressure cooking the chicken and beans with the liquids for about 15 minutes. Use the natural release method, shred the chicken, then blend and add the cream cheese mixture as directed.

What can I use instead of cream cheese?

If you want a lighter or dairy-free option, try using coconut cream or a cashew cream substitute for a similar creamy texture and richness.