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Crockpot White Chicken Chili Recipe

★★★★★

4.9 from 83 reviews
  • Author: Mariam
  • Total Time: 6 hours 45 minutes to 8 hours 45 minutes
  • Yield: 6 servings 1x
  • Diet: Low Fat

Description

This Crockpot White Chicken Chili is a comforting and hearty slow-cooked dish packed with tender shredded chicken, creamy beans, and a blend of mild green chilies and spices. Perfect for an easy weeknight dinner, it combines simple ingredients and slow cooking for a deliciously flavorful chili with a smooth, creamy texture enhanced by cream cheese and pureed beans.

Ingredients

Scale

Main Ingredients

  • 1 pound boneless skinless chicken breasts
  • 3 (14.5 ounce) cans Great Northern beans (divided, rinsed and drained)
  • 2 cups reduced sodium chicken broth
  • 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)
  • 1 cube chicken bouillon

Spices

  • 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, ⅓ less fat recommended)
  • ¼ cup cilantro

Instructions

  1. Combine ingredients in slow cooker: Add chicken, 2 cans of rinsed and drained beans, chicken broth, diced onion, green chilies, diced tomatoes, creamed corn, jalapeño, and garlic to a 6-quart slow cooker. Crumble the chicken bouillon cube over the mixture. Add cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano. Stir well to mix all ingredients thoroughly.
  2. Cook chicken chili: Cover and cook on LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
  3. Shred chicken: Remove the chicken breasts to a cutting board and shred them using two forks. Return the shredded chicken to the slow cooker and switch the slow cooker to HIGH if it was previously on LOW.
  4. Prepare cream mixture: In a blender, combine the remaining can of beans, cornstarch, softened cream cheese, cilantro, and 1 cup of broth taken from the slow cooker. Blend until the mixture is smooth and creamy.
  5. Finish cooking: Pour the blended mixture back into the slow cooker and stir to incorporate. Cook on HIGH for an additional 30 minutes to thicken and blend flavors.
  6. Season and serve: Taste the chili and adjust the seasoning with salt, pepper, and hot sauce if desired. Serve hot, garnished with your favorite toppings like extra cilantro, cheese, or sour cream.

Notes

  • For a milder chili, omit the jalapeño or reduce its amount.
  • You can substitute cream cheese with reduced-fat or Neufchâtel cheese for a lighter option.
  • If you prefer a thicker chili, increase the cornstarch slightly or cook uncovered for the last 30 minutes.
  • This chili freezes well; store leftovers in airtight containers for up to 3 months.
  • Use low-sodium chicken broth to better control the saltiness of the chili.
  • Adding a squeeze of fresh lime juice before serving can brighten the flavors.
  • Prep Time: 15 minutes
  • Cook Time: 6 to 8 hours on LOW or 3 to 4 hours on HIGH, plus 30 minutes final cooking
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Keywords: white chicken chili, slow cooker chili, crockpot chicken chili, creamy chicken chili, healthy chili recipe

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Find it online: https://aromaofgrandma.com/crockpot-white-chicken-chili-recipe/