There is nothing quite like coming home to the smell of a warm dinner waiting for you. Honestly, on busy weeknights, the slow cooker is my best friend. If you are looking for a meal that feels like a warm hug, this Crockpot White Chicken Chili is exactly what you need.
It is rich, creamy, and packed with just the right amount of spice. You know what? It might just become your new favorite way to eat chili. We are swapping out the traditional beef and tomato base for tender chicken, white beans, and a velvety broth that is full of flavor.
This recipe is one of those Easy Crockpot Meals that saves the day when you are short on time but still want something homemade. You do not need to be a professional chef to pull this off. It uses simple pantry staples and a few fresh ingredients to create a dish that tastes like it simmered all day long.
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Why You’ll Love This Recipe
First off, the texture is incredible. By using a clever trick with the beans, we get a soup that is thick and satisfying without needing heavy cream. It strikes that perfect balance between healthy and comforting.
Another reason you will adore this meal is its versatility. It is one of those White Chicken Chilli Recipes that you can easily customize. Want it spicier? Add more jalapeños. Prefer it milder for the kids? Dial back the cayenne. It works for everyone.
Let me explain why this specific version stands out. We use rotisserie chicken. This saves you so much time. You skip the hassle of handling raw meat and waiting for it to cook through. You just toss in the cooked chicken at the end to warm it up.
Finally, this dish is budget friendly. Beans and corn are inexpensive, and you can stretch a single rotisserie chicken to feed the whole family. It is a smart choice for anyone watching their grocery spending while still eating well.
Ingredients
Here is what you will need to make this delicious Crockpot White Chicken Chili. Every ingredient plays a role in building layers of flavor.
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 (14.5 oz) cans low sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or left over chicken
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
- Optional for serving: Tortilla chips, Monterrey Jack cheese, sliced avocado
Let’s talk about the beans for a second. Cannellini beans are the star here. They are creamy, mild, and hold their shape well in the slow cooker. They absorb all that savory broth perfectly.
The Neufchatel cheese is a great swap for regular cream cheese. It has 1/3 less fat but melts just as beautifully. It gives the chili that white, velvety look without making it feel too heavy.
The spices are crucial. Cumin and coriander bring that warm, earthy depth. The green chilies add a tangy zip without burning your tongue. It is all about building a complex flavor profile that isn’t just “hot.”
Step-By-Step Instructions
Making this Crockpot White Chicken Chili is straightforward. We will layer the flavors to ensure every bite is delicious.
Step 1: Prepare The Aromatics
Start by heating your olive oil in a skillet over medium heat. Add the diced onion and sauté for about 4 minutes until it softens. Then, add the minced garlic and cook for just 30 seconds longer. You want it fragrant but not browned.
You might ask, “Can I skip this step?” Technically, yes. But taking five minutes to sauté the onion and garlic first brings out a sweetness that really enhances the final dish. It removes that raw onion bite.
Step 2: Load The Slow Cooker
Transfer your sautéed onion and garlic mixture into your crockpot. Now, pour in the chicken broth and the diced green chilies. It is time for the spices.
Add the cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste. Give everything a good stir to combine.
Next, handle the beans. Drain and rinse both cans of cannellini beans in a colander. Measure out 1 cup of beans and set them aside for later. Add the rest of the whole beans and the corn into the slow cooker.
Cover and cook on Low for 3 to 4 hours. Since we are using cooked chicken later, we are essentially marrying the flavors here.
Step 3: Thicken The Chili
Here is the secret to a creamy texture without adding flour. Remember that 1 cup of beans you set aside? Place them in a food processor.
Scoop out about 1/4 cup of the hot broth from the slow cooker and add it to the processor. Puree the mixture until it is nearly smooth. This bean paste is going to be your natural thickener.
If you do not have a food processor, do not worry. You can mash the beans with a fork on a plate. It might not be as silky, but it still works well.
Step 4: Add Creaminess And Chicken
Stir the bean puree into the slow cooker. Now, add the cubed Neufchatel cheese. Stir it gently. The heat of the soup will melt the cheese into the broth.
Add your shredded rotisserie chicken to the pot. Stir well to combine everything. Cover and let it cook for another 10 to 15 minutes, or until the cheese is completely melted and the chicken is hot.
Step 5: Finish And Serve
Right before serving, stir in the fresh lime juice and the chopped cilantro. This step is vital. The acid from the lime cuts through the richness of the cheese and beans, brightening up the whole dish.
Ladle the chili into bowls. Top with Monterrey Jack cheese, extra cilantro, avocado slices, and plenty of tortilla chips. Enjoy your warm, homemade meal.
How To Store Leftovers
This Crockpot White Chicken Chili tastes even better the next day. The flavors have more time to meld together in the fridge.
To store it, let the chili cool down completely. Transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. When you are ready to eat, just reheat it on the stove or in the microwave.
Can you freeze it? Absolutely. Place the cooled chili in a freezer safe container. It can be frozen for up to 3 months. When you want to serve it, let it thaw in the fridge overnight.
One thing to note is the texture. Because there is dairy in the soup, it might separate slightly when thawed. Just give it a good stir while reheating, and it should come back together nicely.
Tips
If you want to make this recipe truly your own, here are a few handy tips. First, consider the spice level. If you love heat, leave the seeds in the jalapeños or add a pinch more cayenne.
For a thicker chili, you can mash more beans. If it gets too thick after sitting, just stir in a splash of chicken broth or water to loosen it up.
Do not skip the toppings. The crunch of tortilla chips contrasts beautifully with the soft beans and chicken. Fresh avocado adds a cool creaminess that balances the warm spices.
If you are serving a crowd, you can keep this chili warm in the slow cooker on the “Keep Warm” setting. It stays delicious for hours, making it perfect for parties or game days.
Conclusion
There you have it. A simple, delicious bowl of Crockpot White Chicken Chili that is sure to please the whole family. It is one of those White Chicken Chili Slow Cooker Easy Crock Pot recipes that delivers big flavor with minimal effort.
Whether you are a beginner cook or just looking for a tasty new dinner idea, this recipe is a winner. Grab some tortilla chips and dig in tonight.
FAQ
Can I Use Raw Chicken Instead?
Yes, you can. If you prefer to use raw chicken breasts, place them in the crockpot at the beginning with the broth and spices. Cook on Low for 6 to 7 hours. Shred the chicken right in the pot before adding the cheese and pureed beans.
Can I Make This Dairy Free?
You can make a dairy free version. Skip the Neufchatel cheese. The bean puree will still provide a nice thickness. You could also use a dairy free cream cheese alternative or a splash of coconut milk.
Is This Gluten Free?
Naturally, this recipe is free from gluten ingredients. However, you must double check your chicken broth and spices to ensure they are certified gluten free. Serve with corn tortilla chips to keep it safe.
How Can I Make It Spicier?
To kick up the heat, add a diced jalapeño along with the onions. You can also increase the cayenne pepper or serve the finished chili with hot sauce on the side.
Crockpot White Chicken Chili
This rich, creamy Crockpot White Chicken Chili is a comforting meal packed with tender chicken, white beans, and a velvety broth. It’s an easy, budget-friendly recipe that feels homemade and is perfect for busy weeknights.
Requirements
Ingredients
Instructions
- Start by heating your olive oil in a skillet over medium heat. Add the diced onion and sauté for about 4 minutes until it softens. Then, add the minced garlic and cook for just 30 seconds longer.
- Transfer your sautéed onion and garlic mixture into your crockpot. Pour in the chicken broth and the diced green chilies. Add the cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste. Give everything a good stir.
- Drain and rinse both cans of cannellini beans in a colander. Measure out 1 cup of beans and set them aside. Add the rest of the whole beans and the corn into the slow cooker. Cover and cook on Low for 3 to 4 hours.
- Place the reserved 1 cup of beans in a food processor. Scoop out about 1/4 cup of the hot broth from the slow cooker and add it to the processor. Puree the mixture until nearly smooth.
- Stir the bean puree into the slow cooker. Add the cubed Neufchatel cheese. Stir gently until the cheese melts.
- Add your shredded rotisserie chicken to the pot. Stir well to combine. Cover and cook for another 10 to 15 minutes, or until the chicken is hot.
- Right before serving, stir in the fresh lime juice and the chopped cilantro. Ladle into bowls and top with Monterrey Jack cheese, extra cilantro, avocado slices, and tortilla chips.
Notes
This Crockpot White Chicken Chili tastes even better the next day. The flavors have more time to meld together in the fridge. To store it, let the chili cool down completely. Transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. You can absolutely freeze it. Place the cooled chili in a freezer safe container. It can be frozen for up to 3 months. When you want to serve it, let it thaw in the fridge overnight. One thing to note is the texture. Because there is dairy in the soup, it might separate slightly when thawed. Just give it a good stir while reheating, and it should come back together nicely.
If you want to make this recipe truly your own, here are a few handy tips. First, consider the spice level. If you love heat, leave the seeds in the jalapeños or add a pinch more cayenne. For a thicker chili, you can mash more beans. If it gets too thick after sitting, just stir in a splash of chicken broth or water to loosen it up. Do not skip the toppings. The crunch of tortilla chips contrasts beautifully with the soft beans and chicken. Fresh avocado adds a cool creaminess that balances the warm spices. If you are serving a crowd, you can keep this chili warm in the slow cooker on the “Keep Warm” setting. It stays delicious for hours, making it perfect for parties or game days.
Nutrition
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