Description
This Crockpot White Chicken Chili is a hearty, flavorful slow-cooked dish perfect for cozy meals. Featuring tender chicken breasts simmered with a blend of spices, beans, corn, and creamy cheese, this chili offers a rich and comforting taste with a touch of heat. Ideal for easy meal prep, it delivers a satisfying and wholesome dinner with minimal effort.
Ingredients
Scale
Chicken and Spices
- 2 pounds boneless skinless chicken breasts
- 1 ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
Broth and Vegetables
- 4 cups chicken broth
- 1 large onion, diced
- 3-4 cloves garlic, minced
- 2 (4 oz) cans fire roasted mild diced green chiles
- 1 bay leaf
Beans and Corn
- 2 (15.5 oz) cans cannellini beans (white kidney beans), drained and rinsed
- 1 (15.5 oz) can pinto beans, drained and rinsed
- 1 ½ cups frozen corn, thawed
Dairy and Garnish
- 6 ounces (¾ block) cream cheese
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the slow cooker: Lay the chicken breasts directly into the bottom of your slow cooker to create the base of the chili.
- Add spices: Sprinkle the ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander evenly over the chicken breasts to infuse the meat with flavorful seasoning.
- Combine broth and vegetables: Pour the chicken broth over the chicken and spices, then add the diced onions, minced garlic, and fire roasted diced green chiles. Finish by adding a bay leaf on top. For a softer bean texture, beans can be added now, but it’s optional.
- Cook low and slow: Cover the slow cooker with the lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken becomes fall-apart tender and fully cooked.
- Add beans and corn: During the last 2 hours of cooking, add the drained and rinsed cannellini beans, pinto beans, and thawed corn to the slow cooker. This timing keeps the beans and corn with a good texture.
- Blend to thicken: Scoop about 2 cups of the chili, including some beans, into a blender or food processor along with the cream cheese. Blend briefly to thicken the chili, then pour the creamy mixture back into the slow cooker. An immersion blender works well for this step.
- Shred the chicken: Remove the cooked chicken breasts and place them onto a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir thoroughly to combine with the chili base.
- Adjust and garnish: Taste the chili and adjust seasoning if necessary. Add fresh cilantro if desired. Serve hot with optional toppings such as shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado for a complete meal experience.
Notes
- For softer beans, add them at the beginning of cooking; otherwise, add them in the last 2 hours for better texture.
- An immersion blender can simplify the thickening step by blending directly in the crockpot.
- This chili freezes well, making it a great make-ahead meal.
- Adjust cayenne pepper to control the level of spiciness based on your preference.
- Optional toppings like lime wedges and sour cream enhance the flavor and texture of the chili.
- Use mild or hot diced green chiles depending on your heat tolerance.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
