Description
A comforting and flavorful Crockpot White Chicken Chili made with tender chicken breasts, white beans, fire-roasted green chiles, and creamy cheese. Perfectly spiced with cumin, chili powder, and cayenne, this slow-cooked chili is easy to prepare and ideal for cozy meals.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds boneless skinless chicken breasts
- 1 ½ teaspoons 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
Creamy Finish and Garnish
- 6 ounces (¾ block) cream cheese
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the base: Lay the chicken breasts directly into the bottom of the slow cooker. Sprinkle the cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander evenly over the chicken to season thoroughly.
- Add broth and aromatics: Pour in the chicken broth, then add the diced onion, minced garlic, fire-roasted green chiles, and bay leaf on top. For a softer bean texture, you can add the beans at this stage, but it’s optional.
- Cook the chili: Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken is very tender and easily shredded.
- Add beans and corn: During the last 2 hours of cooking, add the drained and rinsed cannellini and pinto beans as well as the thawed corn. Allow everything to simmer together to meld flavors and heat through.
- Blend to thicken: Scoop about 2 cups of chili, including beans, into a blender or food processor along with the cream cheese. Blend quickly to create a smooth, creamy mixture that will thicken the chili. Return this mixture back into the slow cooker and stir well.
- Shred chicken: Remove the chicken breasts from the slow cooker and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine.
- Final seasoning and serving: Taste and adjust seasoning as necessary. Optionally, add fresh cilantro to garnish. Serve the white chicken chili with toppings like shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado for a complete meal.
Notes
- For a thicker chili, blend more of the chili mixture with cream cheese before returning it to the slow cooker.
- Adjust cayenne pepper quantity to control the heat level.
- Use an immersion blender for easier blending directly in the slow cooker.
- Leftovers keep well and flavors deepen after a day in the fridge.
- Great served with warm cornbread or tortilla chips for added texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
