If you are craving a hearty, comforting dish that bursts with bold flavors and smooth, creamy texture, this Crockpot White Chicken Chili Recipe is about to become your new favorite meal. Perfect for cozy nights or casual gatherings, it combines tender shredded chicken with creamy beans, mild green chilies, and a gentle kick from jalapeño, all slow-cooked to perfection in your crockpot. The richness comes together beautifully thanks to cream cheese and a flavorful blend of spices, delivering warmth and satisfaction in every spoonful. Trust me, once you try this recipe, it will be on repeat in your dinner rotation!
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet pack a punch to create the ultimate comfort food experience. Every component plays a key role in layering the flavor profile, adding texture, or contributing to the inviting appearance of this chili.
- 1 pound boneless skinless chicken breasts: The tender protein base that absorbs all the spices and melds perfectly with the beans.
- 3 (14.5 ounce) cans Great Northern beans, rinsed and drained: Creamy and mild, these beans create a luscious chili body.
- 2 cups reduced sodium chicken broth: Keeps everything moist and infuses gentle savory notes.
- 1 large yellow onion, diced: Adds a subtle sweetness and foundational flavor.
- 1 (8 ounce) can mild diced green chilies: Brings just the right amount of earthy heat and color.
- 1 (15 ounce) can petite diced tomatoes, drained: Light acidity balances the richness in the dish.
- 1 (15 ounce) can creamed corn: Adds natural sweetness and creamy texture.
- 1 jalapeño, seeded and minced: Delivers a fresh, gentle heat without overpowering.
- 4 cloves garlic, minced: Infuses aromatic depth that enhances every bite.
- 1 chicken bouillon cube, crumbled: Boosts the savory, umami flavor to the broth.
- 2 teaspoons cumin: The earthy backbone of chili seasoning.
- 1½ teaspoons chili powder: Adds warmth and complexity to the spice blend.
- 1 teaspoon ancho chili powder: Provides smokiness with a gentle fruity undertone.
- 1 teaspoon salt: Essential for balancing and highlighting other flavors.
- ½ teaspoon smoked paprika: Enhances the dish with subtle smoky notes.
- ½ teaspoon dried oregano: Contributes a hint of herbal brightness.
- 2 tablespoons cornstarch: Thickens the chili for that perfectly cozy consistency.
- 4 ounces cream cheese, softened: Brings indulgent creaminess and smooth texture.
- ¼ cup cilantro, chopped: Fresh and vibrant, a perfect finishing touch.
How to Make Crockpot White Chicken Chili Recipe
Step 1: Load Your Crockpot with Goodness
Start by placing your chicken breasts into a 6-quart slow cooker as the first layer, then add two cans of rinsed Great Northern beans, chicken broth, diced onion, green chilies, drained petite diced tomatoes, creamed corn, minced jalapeño, and garlic on top. Sprinkle in your crumbled chicken bouillon cube and all the spices: cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano. Give everything a little stir to combine and distribute the flavors evenly. Your crockpot is officially on its way to magic.
Step 2: Set It and Forget It – Cook Low and Slow
Choose the LOW setting to let your chili simmer gently for 6 to 8 hours, allowing flavors to mellow and meld. If you’re short on time, the HIGH setting will do the trick in 3 to 4 hours. The chicken should be tender enough to shred easily, soaking in all those spices and aromatics.
Step 3: Shred That Chicken
Once the cooking cycle finishes, carefully remove the chicken breasts and place them on a cutting board. Shred the meat using two forks until it’s nice and stringy. Return the shredded chicken to the crockpot and switch the heat to HIGH if you had been cooking on low. This step ensures the meat mixes thoroughly with all the delicious broth and beans.
Step 4: Blend to Creamy Perfection
Add the remaining can of drained Great Northern beans, softened cream cheese, chopped cilantro, cornstarch, and one cup of the hot broth from the slow cooker into a blender. Puree the mixture until it’s completely smooth and creamy. Pour this luscious blend back into your crockpot and stir gently to combine. Let it cook on HIGH for an additional 30 minutes so the chili thickens up and all the flavors harmonize beautifully.
Step 5: Taste and Adjust
Give your chili a final taste and season further with salt, pepper, or hot sauce according to your preference. This is your chance to customize the heat and seasoning just how you like it before serving your masterpiece.
How to Serve Crockpot White Chicken Chili Recipe
Garnishes
Toppings bring an exciting crunch, freshness, and extra layers of flavor to your chili bowl. Consider a dollop of sour cream or Greek yogurt, a sprinkle of shredded Monterey Jack or cheddar cheese, chopped green onions for a sharp bite, avocado slices for creaminess, or a handful of crushed tortilla chips to add wonderful texture. The cilantro you stirred into the chili can also be used fresh on top for that bright pop of color and flavor.
Side Dishes
This white chicken chili shines on its own but also pairs wonderfully with a variety of sides. Cornbread, either sweet or savory, is the classic companion that soaks up every last drop. A crisp green salad cuts through the richness, offering refreshing balance. If you want to keep things hearty, plain rice or warm flour tortillas are perfect for scooping and scoffing every bite.
Creative Ways to Present
For a fun twist, serve the chili as a filling for stuffed baked potatoes or use it as a topping for nachos with plenty of melted cheese and jalapeño slices. Another crowd-pleasing idea is to spoon the chili over baked tortilla chips for a cozy, deconstructed chili dip. Presentation with vibrant garnishes in colorful bowls instantly elevates this comforting dish into a feast for the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Crockpot White Chicken Chili Recipe into airtight containers and refrigerate. It will stay fresh and delicious for up to 3 to 4 days, making it a perfect meal prep or next-day comfort food option.
Freezing
This chili freezes wonderfully. Portion it into freezer-safe containers or heavy-duty freezer bags, labeling with the date. It keeps well for up to 3 months. When you’re ready, thaw it overnight in the refrigerator for an easy ready-made meal any time you want.
Reheating
Reheat your white chicken chili gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it seems too thick after chilling, add a splash of chicken broth or water to loosen it up. The flavors often taste even better the day after as they continue to deepen.
FAQs
Can I use frozen chicken breasts in this Crockpot White Chicken Chili Recipe?
Yes, frozen chicken breasts can be used, but you may want to increase the cooking time slightly to ensure they are fully cooked and tender. Just keep an eye on the texture before shredding.
What can I substitute for cream cheese?
If you prefer a dairy-free or lighter option, try using coconut cream or a vegan cream cheese alternative. Keep in mind this may slightly alter the flavor and texture but will still provide delicious creaminess.
Is it possible to make this chili spicier?
Absolutely! You can add more minced jalapeño or toss in some diced serrano peppers. Using hot diced green chilies instead of mild will also give you extra heat. Adjust the hot sauce to taste at the end for precise control.
Can I prepare this recipe on the stovetop instead of a crockpot?
Yes, you can simmer all ingredients in a heavy pot on low heat for about 1 to 2 hours until the chicken is tender, stirring occasionally. The flavors won’t be quite the same as slow cooked but will still be lovely.
What’s the best way to shred chicken quickly?
Using two forks is a classic method, but you can also shred chicken with a stand mixer fitted with paddle attachments by stirring it on low speed for 15-20 seconds. Alternatively, chop it finely with a knife if you prefer chunkier pieces.
Final Thoughts
This Crockpot White Chicken Chili Recipe is a heartwarming, flavor-packed meal that’s incredibly easy to prepare and sure to impress family and friends alike. Whether you’re new to slow cooker cooking or a seasoned pro, the combination of tender chicken, creamy beans, and that unique spicy-smooth finish is absolutely irresistible. Give it a try tonight, cozy up with a big bowl, and enjoy all the comfort in every bite!
Print
Crockpot White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours (300 minutes)
- Total Time: 5 hours 10 minutes
- Yield: 8 servings
- Category: Soups & Stews
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Crockpot White Chicken Chili recipe is a comforting and flavorful slow-cooked dish featuring tender shredded chicken, creamy white beans, mild green chilies, and a blend of warm spices. Enhanced with cream cheese and a cilantro-corn puree, it’s perfect for cozy dinners and easy to prepare with minimal hands-on time.
Ingredients
Chicken and Beans
- 1 pound boneless skinless chicken breasts
- 3 (14.5 ounce) cans Great Northern beans, rinsed and drained (divided)
- 2 cups reduced sodium chicken broth
- 1 chicken bouillon cube
Vegetables and Aromatics
- 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
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
Thickening and Finishing
- 2 tablespoons cornstarch
- 4 ounces cream cheese, softened (â…“ less fat recommended)
- ¼ cup cilantro
Instructions
- Combine Ingredients in Slow Cooker: Place the chicken breasts into a 6-quart slow cooker. Add 2 cans of the drained and rinsed Great Northern beans, chicken broth, diced onion, mild diced green chilies, drained petite diced tomatoes, creamed corn, minced jalapeño, and garlic. Crumble the chicken bouillon cube over the mixture. Sprinkle in cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano. Stir gently to combine all ingredients.
- Slow Cook the Chili: Set the slow cooker to LOW and cook the mixture for 6 to 8 hours, or alternatively on HIGH for 3 to 4 hours, until the chicken is tender and easily shredded with a fork.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat finely. Return the shredded chicken to the slow cooker and switch the heat setting to HIGH if it was previously on LOW.
- Prepare the Creamy Puree: In a blender, combine the remaining can of drained and rinsed beans, cornstarch, softened cream cheese, cilantro, and one cup of broth taken from the slow cooker. Blend until smooth and creamy. Pour this puree back into the slow cooker and stir well. Continue cooking on HIGH for an additional 30 minutes to thicken the chili and meld flavors.
- Final Seasoning and Serving: Taste the chili and adjust seasoning with additional salt, pepper, and hot sauce if desired. Serve individual bowls topped with preferred garnishes such as extra cilantro, shredded cheese, or sour cream for an added touch.
Notes
- This recipe uses a slow cooker, which makes it ideal for busy days when you want to prepare a hearty meal with minimal oversight.
- Removing seeds from the jalapeño reduces heat; adjust according to your spice tolerance.
- For a thicker consistency, ensure proper blending of the bean-cream cheese puree and allow the chili to cook uncovered during the final 30 minutes if possible.
- Feel free to substitute the Great Northern beans with cannellini beans for a similar texture and taste.
- Use reduced-fat cream cheese and chicken broth to lower calories while maintaining flavor.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
