Creamy Crockpot White Chicken Chili
This comforting Creamy Crockpot White Chicken Chili is a hands-off slow cooker dish that combines tender chicken, creamy beans, and flavorful spices, perfect for cozy nights and family gatherings.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs shredded at the end for silky texture
- 2 cans white beans (cannellini or Great Northern), drained and rinsed add creamy body and fiber
- 1 can diced green chiles (4 ounces) mild heat and brightness
- 1 medium onion, finely chopped sweet and savory base
- 3 cloves garlic, minced aromatic backbone
- 4 cups low-sodium chicken broth controls salt and keeps it light
- 1 cup sour cream or plain Greek yogurt for tangy creaminess
- 4 ounces cream cheese, cubed melt-in-your-mouth richness
- 1 teaspoon ground cumin warm, earthy spice
- 1 teaspoon oregano warm, earthy spice
- 0.5 teaspoon chili powder warm, earthy spice
- to taste Salt and black pepper
- Olive oil for sautéing (optional)
Optional Toppings
- chopped cilantro
- lime wedges
- shredded cheese
- avocado
- tortilla chips
- drizzle of hot sauce
Instructions
Preparation
- Optional: In a skillet, warm 1 tablespoon of olive oil and sauté the chopped onion until translucent, about 5 minutes. Add garlic and sauté for 30 seconds until fragrant.
- Place the shredded or whole chicken breasts into the crockpot. Add the sautéed onions and garlic, drained white beans, diced green chiles, spices, and chicken broth. Stir to combine.
Cooking
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken should be tender and easy to shred.
- Remove the chicken and shred with two forks. Return the shredded chicken to the crockpot.
- Stir in the cream cheese and sour cream (or Greek yogurt) until melted and creamy. Adjust salt and pepper.
- Let the chili simmer for 10 to 15 minutes more to let the flavors marry.
- Serve hot with your favorite toppings.
Notes
For a smokier depth, add a small chipotle in adobo, minced, or a pinch of smoked paprika. Make it dairy-free using vegan cream cheese and dairy-free yogurt. To make-ahead, assemble ingredients in the night before and refrigerate to cook the next day.