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Crockpot White Chicken Chili Recipe

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4.4 from 54 reviews

This Crockpot White Chicken Chili is a creamy, comforting dish made with tender chicken breasts, great northern beans, green chiles, and a blend of spices. Slow-cooked to perfection with cream cheese and heavy cream for richness, it’s an easy and flavorful meal perfect for cozy dinners. Garnish with sour cream, tortilla strips, and cheese to elevate the chili experience.

  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Spices

  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper

Vegetables and Beans

  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 30 oz. great northern beans, drained and rinsed (2 standard cans; cannellini also work)
  • 8 oz. diced green chiles, drained (2 standard cans)

Liquids and Dairy

  • 3 cups chicken broth
  • 4 oz. cream cheese, cut into cubes
  • ½ cup heavy cream
  • ¼ cup chopped cilantro

Garnishes

  • Sour cream
  • Tortilla strips
  • Cheese (shredded, your choice)

Instructions

  1. Prepare: Spray the slow cooker insert with nonstick spray to prevent sticking and make cleanup easier.
  2. Season Chicken: Arrange the chicken breasts in a single layer at the bottom of the crockpot. Sprinkle evenly with salt, pepper, cumin, oregano, chili powder, and cayenne pepper to infuse flavor.
  3. Add Ingredients: Top the chicken with diced onion, minced garlic, great northern beans, and diced green chiles. Pour the chicken broth evenly over all ingredients.
  4. Cook: Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours until the chicken is fully cooked and tender.
  5. Shred Chicken: Remove the chicken breasts from the slow cooker and place on a cutting board. Shred the meat using two forks and return the shredded chicken to the pot.
  6. Add Creaminess: Add the cubed cream cheese and heavy cream to the chili. Stir well to combine, cover, and cook on high for another 15 to 20 minutes until the cream cheese melts and the chili is heated through.
  7. Finish and Serve: Stir in the chopped cilantro for freshness. Serve the chili hot, garnished with sour cream, tortilla strips, and shredded cheese as desired.

Notes

  • For a spicier chili, increase the cayenne pepper or add jalapeños.
  • If you prefer a thicker chili, reduce the chicken broth to 2 cups or cook uncovered for the last 30 minutes.
  • Great northern beans can be substituted with cannellini or navy beans.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • For a dairy-free version, omit cream cheese and heavy cream or substitute with dairy-free alternatives.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://yourdailycook.com/crockpot-white-chicken-chili-recipe/