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
Scale
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.
