Crockpot White Chicken Chili
This Crockpot White Chicken Chili is a creamy, comforting slow cooker dinner made with tender shredded chicken, cannellini beans, green chiles, corn, warm spices, and a smooth cream cheese finish. It is an easy, hearty meal that is perfect for busy weeknights and meal prep.
Equipment
- 6-quart slow cooker
- cutting board
- chef's knife
- two forks for shredding chicken
- wooden spoon
- whisk
- measuring cups and spoons
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 15 oz cans cannellini beans, drained and rinsed
- 2 4 oz cans diced green chiles
- 1 1/2 cups frozen corn
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz cream cheese, cubed and at room temperature
- 1/2 cup sour cream
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro, for serving
Instructions
- Place the chicken breasts in a 6-quart slow cooker. Add the diced onion, minced garlic, drained cannellini beans, diced green chiles, frozen corn, and chicken broth.
- Add the ground cumin, chili powder, dried oregano, smoked paprika, cayenne pepper, salt, and black pepper. Stir once to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and shreds easily.
- Transfer the chicken to a cutting board, shred it with two forks, and return it to the slow cooker.
- Press about 1 cup of the beans against the side of the slow cooker with the back of a spoon, then stir them into the broth to thicken it naturally.
- Scatter the cubed cream cheese over the surface. Cover and cook on LOW for 25 minutes, then whisk until the cream cheese is fully incorporated and the chili is smooth.
- Turn off the slow cooker. Stir in the sour cream and lime juice, then taste and adjust the salt as needed.
- Serve hot topped with chopped cilantro. Add shredded Monterey Jack cheese, sliced jalapeño, or crushed tortilla chips if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor improves by the second day. Reheat gently over medium-low heat to prevent the dairy from separating. Freeze for up to 3 months, thaw overnight in the refrigerator, reheat slowly, and whisk in an extra spoonful of sour cream to restore the creamy texture.