Crockpot White Chicken Chili Recipe

Introduction

This Crockpot White Chicken Chili is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, beans, and a blend of spices, it offers a flavorful twist on classic chili that’s easy to prepare and sure to satisfy.

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, crumbled
• 2 teaspoons cumin
• 1½ teaspoon chili powder
• 1 teaspoon ancho chili powder
• 1 teaspoon salt
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• 2 tablespoons cornstarch
• 4 ounces cream cheese, softened (⅓ less fat preferred)
• ¼ cup cilantro

Instructions

1. Step 1: In a 6-quart slow cooker, add the chicken breasts, followed by 2 cans of rinsed and drained beans, chicken broth, diced onion, green chilies, drained diced tomatoes, creamed corn, minced jalapeño, and garlic. Sprinkle the crumbled chicken bouillon cube, cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano over the ingredients. Stir gently to combine everything evenly.
2. Step 2: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is tender enough to shred easily.
3. Step 3: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and set it to HIGH if it was on LOW.
4. Step 4: In a blender, combine the remaining can of rinsed beans, cornstarch, softened cream cheese, cilantro, and 1 cup of broth from the slow cooker. Blend until smooth. Pour this mixture back into the slow cooker and stir thoroughly. Cook on HIGH for an additional 30 minutes to thicken and meld the flavors.
5. Step 5: Taste the chili and adjust seasoning with salt, pepper, and hot sauce as desired. Serve hot, topped with your favorite garnishes such as extra cilantro, sour cream, or shredded cheese.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor.
• For a spicier version, keep the jalapeño seeds or add a pinch of cayenne pepper.
• Substitute cream cheese with Greek yogurt or sour cream for a tangier taste.
• Serve with warm tortillas or crusty bread for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creamy texture. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of fresh chicken breasts?

While canned chicken can be used in a pinch, fresh chicken breasts provide better texture and flavor for this chili. If using canned chicken, add it towards the end of cooking to avoid overcooking.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as the chicken broth and bouillon cube are gluten-free brands. Always check labels to be sure.