Easy Crockpot White Chicken Chili Recipe

Why make this recipe

This Easy Crockpot White Chicken Chili Recipe is perfect for busy days. It’s simple to prepare and allows you to enjoy a hearty meal without spending a lot of time in the kitchen. With just a few ingredients tossed into the crockpot, you’ll have a warm, comforting dish that’s full of flavor. Plus, it’s a great way to use chicken and beans, providing protein and fiber in every bowl.

How to make Easy Crockpot White Chicken Chili

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Directions

1. Place the chicken breasts in the crockpot.
2. Add the white beans, green chilies, chicken broth, diced onion, minced garlic, and all the seasonings.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked.
4. Remove the chicken breasts from the crockpot, shred them using two forks, and return them to the pot.
5. Stir in the cream cheese and heavy cream until the cream cheese melts and the chili becomes creamy.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

How to serve Easy Crockpot White Chicken Chili

Serve the chili hot in a bowl. Top it with fresh cilantro and a squeezed lime for an added zing. This dish pairs nicely with tortilla chips or cornbread for a complete meal.

How to store Easy Crockpot White Chicken Chili

If you have leftovers, let the chili cool completely before storing. Place it in an airtight container and refrigerate. It will last for about 3-4 days in the fridge. You can also freeze the chili for up to 3 months. Make sure to thaw it in the fridge overnight before reheating.

Tips to make Easy Crockpot White Chicken Chili

• For a bit more heat, add a diced jalapeño or some hot sauce.
• Use rotisserie chicken for even quicker prep. Just shred it and add it to the crockpot toward the end.
• If you prefer a thicker chili, you can mash some of the beans before adding them to the pot.

Variation

You can easily make this recipe vegetarian by replacing the chicken with cooked quinoa or additional beans. Just be sure to adjust the broth accordingly.

FAQs

Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but you may need to increase the cooking time by an hour or so.

Is this chili spicy?
This recipe is mild, but you can adjust the spices to make it spicier if you like. Consider adding more chili powder or diced jalapeños.

Can I add other vegetables?
Absolutely! You can add bell peppers, zucchini, or corn for some extra flavor and texture. Just chop them up and throw them in with the other ingredients.

Crockpot White Chicken Chili

A comforting, hearty crockpot chili made with chicken, white beans, and a blend of spices, perfect for busy days.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 small onion, diced
• 3 cloves garlic, minced

Spices and Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper

Creamy Ingredients

• 4 oz cream cheese, softened
• 1/2 cup heavy cream

For Serving

• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Method

 

Preparation

1. Place the chicken breasts in the crockpot.
2. Add the white beans, green chilies, chicken broth, diced onion, minced garlic, and all the seasonings.

Cooking

1. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked.
2. Remove the chicken breasts from the crockpot, shred them using two forks, and return them to the pot.
3. Stir in the cream cheese and heavy cream until the cream cheese melts and the chili becomes creamy.

Serving

1. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Notes

For a bit more heat, add a diced jalapeño or some hot sauce. Use rotisserie chicken for even quicker prep. If you prefer a thicker chili, you can mash some of the beans before adding them to the pot. Vegetarian option: replace the chicken with cooked quinoa or additional beans, adjusting the broth accordingly.