There is something undeniably special about walking into a house that smells like savory spices and slow-simmered broth. It immediately signals that a comforting meal is waiting for you.
That is exactly what happens when you make this Crockpot White Chicken Chili. It is one of those meals that feels like a warm hug in a bowl.
We all have those days where cooking feels like a chore. You want something homemade, but standing over a hot stove is not on the agenda.
This recipe saves the day. You simply toss everything into the slow cooker and let it do the heavy lifting for you.
If you are looking for Crockpot Recipes Healthy enough for a weeknight but tasty enough for a party, this is it. It balances rich, creamy texture with wholesome ingredients.
The combination of tender chicken, hearty beans, and zesty green chiles creates a flavor profile that is hard to beat. Plus, it is incredibly simple to throw together.
This Crockpot White Chicken Chili has become a staple in my kitchen for good reason. It is reliable, delicious, and deeply satisfying.
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Why You’ll Love This Recipe
First off, the ease factor is huge. We are talking about a true “dump and go” meal here. There is no need for precooking or complicated steps.
This makes it a fantastic option for beginners or anyone with a packed schedule. You just prep your veggies, open a few cans, and you are good to go.
Another reason to love this Crockpot White Chicken Chili is its versatility. It is a White Chicken Chili Slow Cooker Easy recipe that adapts to your taste.
You can make it spicy, keep it mild, or load it up with veggies. It is a blank canvas for your favorite chili toppings.
It is also budget-friendly. Beans and seasonal veggies are affordable staples that bulk up the meal nicely.
This dish feeds a crowd without breaking the bank. It is ideal for game days, potlucks, or meal prepping for the week ahead.
The texture is another big win. By blending a portion of the soup, you get a naturally thick and creamy base without needing heavy roux or excessive dairy.
It feels indulgent, yet it remains light. You finish your bowl feeling energized rather than weighed down.
Finally, the leftovers are incredible. Like many soups and stews, the flavors in this Crockpot White Chicken Chili meld together even better the next day.
You will actually look forward to lunch when you have a container of this in the fridge.
Ingredients
This White Bean Chicken Chili Recipe uses simple, accessible ingredients found in any grocery store. Here is what you need to get started.
- 1 Tbsp olive oil
- 1 small yellow onion, finely diced
- 2 lb. boneless skinless chicken breast
- 2 15-oz. cans white beans, rinsed & drained (like white kidney beans, cannellini, Great Northern beans)
- 2 4-oz. cans diced green chiles
- 1 jalapeno, seeds removed and finely diced
- 2.5 cups chicken stock
- 5 cloves garlic, minced
- 1 Tbsp EACH: Italian seasoning & ground cumin
- 1.5 tsp EACH: salt & paprika
- 1.25 cups frozen corn
- 4 oz. reduced-fat cream cheese, softened
- 1/2 cup chopped fresh cilantro
- Toppings: shredded cheese, tortilla strips, sour cream, etc.
Let’s talk about the beans for a second. Great Northern beans are my personal favorite for this Crockpot White Chicken Chili because they hold their shape well.
Cannellini beans are also excellent. They are slightly softer and creamier, which adds to the rich texture of the broth.
The green chiles are essential here. They provide that signature tang and mild heat without overwhelming the dish.
For the chicken, breasts work great for shredding. However, you could swap in thighs if you prefer darker meat.
Don’t skip the fresh cilantro at the end. It adds a pop of color and a fresh, herbal brightness that cuts through the creaminess.
Step-By-Step Instructions
Making this Crockpot White Chicken Chili is straightforward. Follow these simple steps for a meal that practically cooks itself.
Step 1: Combine the Base Ingredients
First, get your slow cooker ready. Add the olive oil, diced yellow onion, chicken breasts, rinsed white beans, green chiles, jalapeno, chicken stock, and garlic.
Next, sprinkle in the Italian seasoning, ground cumin, salt, paprika, and frozen corn. Give everything a rough toss to combine the spices with the liquid.
Make sure the chicken is nestled into the liquid as much as possible. This ensures it stays juicy while it cooks.
Step 2: Slow Cook to Tenderness
Cover the Crockpot with its lid. You have two options for cooking times depending on your schedule.
You can cook on low for 5 to 6 hours. This is great if you want to start it in the morning or early afternoon.
Alternatively, cook on high for 3 to 4 hours if you are short on time. The house will start smelling amazing about halfway through.
Step 3: Thicken the Chili
Once the cooking time is up, remove the chicken breasts and set them on a plate to cool slightly. Now comes the secret to the best texture.
Use an immersion blender directly in the pot. Puree about 1/3 of the chili mixture.
This breaks down some of the beans and veggies to create a thick base. Be sure to leave plenty of whole beans for texture.
If you do not own an immersion blender, do not worry. Transfer a few ladlefuls of the chili to a standard blender or food processor.
Pulse it a few times until smooth, then stir it back into the pot. Be careful when blending hot liquids.
Step 4: Shred and Finish
Now, take two forks and shred the cooked chicken. It should fall apart very easily at this point.
Add the shredded chicken back into the Crockpot. Stir it well to coat the meat in that thickened, flavorful broth.
Finally, stir in the softened cream cheese and the chopped fresh cilantro. The residual heat will melt the cheese.
Keep stirring until the cream cheese is fully incorporated and no white streaks remain. The chili should look creamy and inviting.
Step 5: Serve and Enjoy
Ladle the hot Crockpot White Chicken Chili into bowls. Now is the fun part: toppings.
Top with a dollop of sour cream, plenty of shredded cheese, and crunchy tortilla strips. The tortilla strips are highly recommended for that salty crunch.
Feel free to add avocado slices or extra lime juice if you like. Enjoy your homemade feast!
How To Store Leftovers
Storing this Crockpot White Chicken Chili is easy, and as mentioned, it tastes even better the next day. Let the chili cool completely before storing.
Transfer the leftovers into an airtight container. It will keep well in the refrigerator for up to 4 days.
When you are ready to eat, simply reheat it in the microwave or on the stovetop over medium heat. You might need to add a splash of broth if it has thickened too much.
Can you freeze it? Absolutely. This recipe freezes quite well, which is great for meal prep.
Place the cooled chili in freezer-safe bags or containers. It can be frozen for up to 3 months.
Thaw it in the fridge overnight before reheating. Just note that the dairy might separate slightly upon thawing, but a good stir usually fixes it.
Tips
Here are a few pointers to ensure your Crockpot White Chicken Chili turns out amazing every single time.
First, soften your cream cheese. If you throw cold cream cheese into the hot soup, it can curdle or stay lumpy. Let it sit on the counter while the chili cooks.
Adjust the spice level to your liking. The recipe calls for diced jalapeno. If you are sensitive to spice, remove all the seeds and white membranes.
If you want more kick, leave some seeds in or add a dash of cayenne pepper. It is easy to customize the heat.
Do not overcook the chicken. Chicken breast can dry out if left in the slow cooker for too long. Stick to the recommended times for the best texture.
Rinse your beans thoroughly. The liquid in canned beans can be starchy and salty. Rinsing them gives you more control over the flavor and texture.
Serve with lime wedges. A squeeze of fresh lime juice right before eating brightens up all the savory flavors.
Conclusion
This Crockpot White Chicken Chili is a testament to how simple ingredients can come together to create something truly comforting. It is hearty, flavorful, and incredibly easy to make.
Whether you are feeding a hungry family or just want a cozy meal for yourself, this recipe delivers. It is one of those Crockpot Recipes Healthy eaters and comfort food lovers can agree on.
So grab your slow cooker and give this a try. It might just become your new favorite way to warm up on a chilly evening.
FAQ
Can I use rotisserie chicken instead?
Yes, you can. Since the chicken is already cooked, add it in during the last 30 minutes of cooking just to warm it through. This speeds up the process significantly.
Is this chili gluten-free?
The base ingredients for this Crockpot White Chicken Chili are naturally gluten-free. However, always double-check the labels on your seasoning blends, chicken stock, and cream cheese to be sure.
Can I make this dairy-free?
Certainly. You can omit the cream cheese entirely or use a dairy-free cream cheese alternative. The blended beans will still provide a nice, thick texture without the dairy.
Can I put frozen chicken directly in the Crockpot?
It is generally recommended to thaw chicken before placing it in a slow cooker for food safety reasons. Frozen chicken can spend too much time in the “danger zone” temperature range where bacteria grow.
Crockpot White Chicken Chili
This Crockpot White Chicken Chili is a comforting meal that saves the day, allowing you to simply toss everything into the slow cooker and let it do the heavy lifting. It’s healthy enough for a weeknight, tasty enough for a party, and balances a rich, creamy texture with wholesome ingredients.
Requirements
Ingredients
Instructions
- First, get your slow cooker ready. Add the olive oil, diced yellow onion, chicken breasts, rinsed white beans, green chiles, jalapeno, chicken stock, and garlic.
- Next, sprinkle in the Italian seasoning, ground cumin, salt, paprika, and frozen corn. Give everything a rough toss to combine the spices with the liquid. Make sure the chicken is nestled into the liquid as much as possible. This ensures it stays juicy while it cooks.
- Cover the Crockpot with its lid. Cook on low for 5 to 6 hours, or on high for 3 to 4 hours if you are short on time.
- Once the cooking time is up, remove the chicken breasts and set them on a plate to cool slightly. Use an immersion blender directly in the pot to puree about 1/3 of the chili mixture, leaving plenty of whole beans for texture. If using a standard blender, transfer a few ladlefuls to it, pulse until smooth, then stir back into the pot.
- Shred the cooked chicken with two forks. Add the shredded chicken back into the Crockpot. Stir it well to coat the meat in that thickened, flavorful broth.
- Finally, stir in the softened cream cheese and the chopped fresh cilantro. Keep stirring until the cream cheese is fully incorporated and no white streaks remain.
- Ladle the hot Crockpot White Chicken Chili into bowls. Top with a dollop of sour cream, plenty of shredded cheese, and crunchy tortilla strips. Feel free to add avocado slices or extra lime juice. Enjoy!
Notes
Storing this Crockpot White Chicken Chili is easy, and it tastes even better the next day. Let the chili cool completely before storing in an airtight container for up to 4 days in the refrigerator. To freeze, place cooled chili in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight before reheating. Note that dairy might separate slightly upon thawing, but a good stir usually fixes it.
Soften your cream cheese beforehand to prevent curdling or lumps. Adjust spice level by controlling the jalapeno seeds or adding cayenne pepper for more heat. Avoid overcooking the chicken breast to maintain its best texture. Rinse canned beans thoroughly to control flavor and texture. A squeeze of fresh lime juice before serving brightens all the savory flavors.
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