Crockpot White Chicken Chili Recipe
This Crockpot White Chicken Chili is a comforting and flavorful slow-cooked chili featuring tender shredded chicken, creamy white beans, and a blend of spices. Enhanced with a smooth puree of beans, cream cheese, and cilantro, this hearty dish is perfect for a cozy meal with a touch of mild heat from jalapeño and chili powders.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on LOW or 3 to 4 hours on HIGH plus 30 minutes additional cooking
- Total Time: 7 hours 45 minutes (on LOW) or 4 hours 45 minutes (on HIGH)
- Yield: 6 servings 1x
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main 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
Spices and Seasonings
- 2 teaspoons cumin
- 1½ teaspoons chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
Additional Ingredients
- 2 tablespoons cornstarch
- 4 ounces cream cheese (softened, use ⅓ less fat if preferred)
- ¼ cup cilantro
Instructions
- Combine ingredients in slow cooker: In a 6-quart slow cooker, add the chicken breasts, 2 cans of rinsed and drained Great Northern beans, chicken broth, diced onion, mild diced green chilies, drained petite diced tomatoes, creamed corn, minced jalapeño, and garlic. Crumble in the chicken bouillon cube and season with cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano. Stir everything together to evenly distribute the flavors.
- Cook the chili: 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.
- Shred the chicken: Remove the chicken breasts to a cutting board, shred them finely with two forks, and return the shredded chicken to the slow cooker. If the slow cooker was on LOW, change the setting to HIGH.
- Prepare and add puree: In a blender, combine the remaining can of Great Northern beans, cornstarch, softened cream cheese, cilantro, and 1 cup of broth taken from the slow cooker. Blend until smooth and creamy. Pour this puree back into the slow cooker and stir to combine well. Let it cook on HIGH for an additional 30 minutes to thicken and blend flavors.
- Season and serve: Taste and adjust seasoning with salt, pepper, and hot sauce as desired. Serve individual portions topped with your favorite garnishes such as extra cilantro, cheese, or sour cream.
Notes
- Remove seeds from jalapeño to control the heat level.
- If you prefer a thicker chili, you can add a bit more cornstarch slurry or cook uncovered for the last 30 minutes.
- Using reduced sodium chicken broth and rinsed canned beans helps control the salt content.
- For a dairy-free option, substitute cream cheese with a vegan cream cheese or omit it, but it will alter texture and flavor.
- This recipe is perfect for meal prep and tastes great the next day as flavors deepen.
Keywords: white chicken chili, crockpot chili, slow cooker chicken chili, healthy chili recipe, comfort food
Find it online: https://nataliereeve.com/crockpot-white-chicken-chili-recipe/
