Description
A warm, creamy, and hearty Crockpot White Chicken Chili made with tender shredded chicken, white beans, green chilies, and a perfectly seasoned broth that slowly develops rich flavor in the slow cooker.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1½ pounds / 680 g)
- 2 cans (15 ounces / 425 g each) white beans, drained and rinsed
- 1 can (4 ounces / 115 g) diced green chilies
- 1 small yellow onion (about 1 cup / 150 g), diced
- 3 cloves garlic (about 1 tablespoon), minced
- 2 cups (480 ml) low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces (113 g) cream cheese, softened
- ½ cup (120 ml) sour cream
- ¼ cup (60 ml) heavy cream
- Optional toppings: ½ cup shredded Monterey Jack cheese, 2 tablespoons chopped cilantro, sliced jalapeños, tortilla strips, lime wedges
Instructions
- Place the chicken breasts into the bottom of the crockpot.
- Add the white beans, diced green chilies, diced onion, and minced garlic.
- Pour in the chicken broth.
- Sprinkle in the cumin, chili powder, oregano, paprika, salt, and black pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- Stir in the softened cream cheese, sour cream, and heavy cream until smooth and creamy.
- Cook on low for an additional 15–20 minutes until heated through. Taste and adjust seasoning if needed before serving.
Notes
- For a thicker chili, mash ½ cup of the white beans before adding them.
- For extra heat, add ¼ teaspoon cayenne pepper or diced jalapeño.
- Greek yogurt can replace sour cream for a lighter option.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- If reheating, add a splash of broth if the chili becomes too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 115 mg
