Description
Warm, creamy, and loaded with tender chicken, cannellini beans, and flavorful spices, this Crockpot creamy white chicken chili is the ultimate comfort food. Let your crockpot do all the work for an effortless, hearty, and delicious meal your whole family will love.
Ingredients
- 1 ½ pounds chicken breast
- 2 cups chicken broth (adjust to your desired consistency)
- 2 cups corn (frozen, canned, or fresh)
- 1 (4-ounce) can diced green chiles (or 2 fresh green chiles, diced)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 medium onion, chopped
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ¾ teaspoon oregano
- 3–4 garlic cloves, minced
- 1–2 teaspoons Siracha (adjust to your spice preference)
- Juice of 1 lime
- 4 ounces cream cheese
- ¼ cup half and half
- ½ teaspoon cracked pepper
- ½ teaspoon sea salt
- ½ cup chopped cilantro (plus more for garnish)
Instructions
- Prepare Your Ingredients:
- Chop the onion and mince the garlic. Rinse and drain the cannellini beans. If using fresh green chiles, dice them finely.
- Add Ingredients to the Crockpot:
- Place the chicken breasts at the bottom of the crockpot.
- Add the chopped onion, minced garlic, cannellini beans, corn, diced green chiles, chicken broth, cumin, chili powder, oregano, cracked pepper, and sea salt. Stir everything gently to combine.
- Cook the Chili:
- Cover the crockpot with the lid.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken:
- Once the chicken is cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot.
- Add the Creaminess:
- Stir in the cream cheese, half and half, and fresh lime juice. Mix well until the cream cheese is fully melted and the broth is creamy. Let the chili cook for an additional 15–20 minutes to thicken slightly.
- Garnish and Serve:
Ladle the chili into bowls and garnish with chopped cilantro. Serve with optional toppings like shredded cheese, diced avocado, sour cream, or tortilla chips. Enjoy warm!
Notes
- Adjusting Spice Levels: Add extra Siracha or fresh jalapeños if you like it spicier. For a mild version, omit the Siracha entirely.
- Dairy-Free Option: Replace cream cheese and half and half with full-fat coconut milk for a dairy-free alternative.
- Thicker Chili: Let the chili simmer uncovered for an additional 10–15 minutes after stirring in the cream cheese if you prefer a thicker consistency.
- Freezing Instructions: Allow the chili to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Substitutions: You can use chicken thighs instead of chicken breast or swap cannellini beans for great northern or navy beans.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American