When you think of chili, a rich, red bowl probably comes to mind. But what if I told you there’s another version that is just as comforting, incredibly flavorful, and so easy to make? Let me introduce you to your new favorite week night dinner.
This crockpot White Chicken Chili is a game changer. It’s a simple recipe where you let the slow cooker do all the work. The result is a creamy, savory bowl of goodness that the whole family will love. It is the perfect meal for a chilly day.
Jump To:
Why You’ll Love This Recipe
Honestly, there are so many reasons to adore this dish. First and foremost is the ease. It’s a true dump and go meal. You just add the ingredients to your slow cooker and walk away. No browning meat or sautéing veggies required.
The texture is another huge plus. The cream cheese melts into the chicken broth, creating a rich and velvety base that is so satisfying. It clings to every piece of chicken, corn, and bean. It’s truly a Unique Chili Recipe.
And let’s talk about the flavor. The combination of cumin, oregano, and a hint of jalapeno provides a warm, gentle spice. The fresh cilantro and lime juice at the end brighten everything up, adding a burst of freshness that cuts through the richness.
This White Chicken Chili is also wonderfully versatile. You can adjust the spice to your liking and load it up with all your favorite toppings. It’s a meal that feels special without any of the fuss, making it one of the best White Chicken Chilli Recipes around.
Ingredients
The ingredients for this White Chicken Recipe are simple and easy to find at any grocery store. You probably have many of them in your pantry already. This helps keep things budget friendly and straightforward. No complicated shopping trips here.
- 1 1/2 pounds boneless skinless chicken thighs, or chicken breasts
- 2 cups chicken broth
- 2 (15.5 ounce) cans Great Northern Beans, or cannellini beans, drained and rinsed
- 1 large ear of corn, (white or yellow), kernels removed (about 1 cup)
- 1 small onion, diced (about 3/4 cup)
- 1 fresh jalapeno, sliced (seeded as desired)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Black pepper, to taste
- 8 ounces cream cheese, cubed and softened
- 1/2 cup chopped fresh cilantro leaves
- 1/2 lime, juiced
- TOPPINGS: tortilla chips, sliced avocado, diced red onion, shredded cheese, fresh cilantro, sour cream, lime wedges, hot sauce (optional)
Step-By-Step Instructions
Making this White Chicken Chili is incredibly simple. Just follow these easy steps and you’ll have a delicious meal waiting for you. It’s a wonderful feeling to come home to the smell of dinner already cooked and ready to serve.
Step 1: Combine Ingredients in the Slow Cooker
First, place your chicken at the bottom of a 6 quart slow cooker. Pour in the chicken broth. Then, add the drained and rinsed beans, corn kernels, diced onion, sliced jalapeno, minced garlic, cumin, and oregano.
Give everything a gentle stir to combine the ingredients a bit. Season generously with salt and pepper to your taste. Remember you can always add more later, so don’t go too crazy at the start. This part of the White Chicken Recipe sets the flavor foundation.
Finally, place the cubes of softened cream cheese right on top of everything. Don’t stir it in just yet. Letting it sit on top allows it to soften and melt gently as the chili cooks, making it easier to incorporate later.
Step 2: Cook Low and Slow
Cover the slow cooker and set it to cook. You can cook it on low for 6 to 7 hours or on high for 3 to 4 hours. The low and slow method is my favorite because it makes the chicken extra tender.
About halfway through the cooking time, you can give the chili a stir. This will help the cream cheese start to melt and mix into the broth. It’s not a required step, but it helps create that creamy base a little sooner.
Step 3: Shred the Chicken
Once the cooking time is up, your chicken should be fully cooked and very tender. Carefully remove the chicken pieces from the slow cooker and place them in a separate bowl. Let them cool for just a minute so you don’t burn your fingers.
Using two forks, shred the chicken. It should pull apart very easily. Once it’s all shredded, return the chicken to the slow cooker. This step ensures you get tender chicken in every single bite of your White Chicken Chili.
Step 4: Add the Finishing Touches
Now for the best part. Add the chopped fresh cilantro and the fresh lime juice to the crockpot. Stir everything together really well. The cream cheese should now be fully melted, creating a beautiful, creamy sauce.
Give your chili a final taste. This is your chance to adjust the seasonings. Does it need more salt? A bit more pepper? Maybe another squeeze of lime? Once it tastes just right, it’s ready to serve hot with all your favorite toppings.
How To Store Leftovers
One of the best things about this White Chicken Chili is that the leftovers are fantastic. The flavors actually get even better the next day. Storing it is easy, whether you plan to eat it tomorrow or a month from now.
To refrigerate, allow the chili to cool down completely. Then, transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days. Reheat it on the stovetop over low heat or in the microwave.
For freezing, let the chili cool completely first. Portion it into freezer safe bags or containers. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and then gently warm it on the stovetop.
Tips
Want to make this recipe your own? Here are a few tips to help you get the best results. These simple tricks can make a big difference and are great for those looking for varied White Chicken Chilli Recipes.
To control the spice level, adjust the jalapeno. For a milder chili, remove all the seeds and membranes before slicing. For more heat, leave some or all of them in. You could also add a pinch of cayenne pepper for an extra kick.
While the recipe works with chicken breasts, I highly recommend using chicken thighs. They have more flavor and stay incredibly moist and tender during the long cooking process. Breasts can sometimes become a little dry.
Don’t be shy with the toppings. Setting up a topping bar makes serving this White Chicken Chili extra fun. Sliced avocado, shredded Monterey Jack cheese, tortilla strips, sour cream, and extra cilantro are all amazing choices.
If your chili seems a little thin for your liking, you have a couple of options. You can mash a few of the beans against the side of the pot to release their starches, which will thicken it. Or, cook it uncovered on high for the last 30 minutes.
Conclusion
This crockpot White Chicken Chili is a true keeper. It’s a comforting, satisfying meal that requires very little effort. It is a fantastic alternative to traditional chili and is sure to become a regular in your meal rotation.
Whether you’re making it for a family dinner or a casual get together with friends, this recipe is sure to impress. So go ahead, give this Unique Chili Recipe a try. I know you’re going to love its creamy texture and delicious flavor. Enjoy!
FAQ
Can I Make This on the Stovetop?
Absolutely. To adapt this White Chicken Chili for the stovetop, sauté the onion, garlic, and jalapeno in a large pot. Add the chicken and broth, and simmer until the chicken is cooked. Shred it, then return it to the pot with the beans, corn, and spices. Stir in the cream cheese until melted, then finish with cilantro and lime.
Can I Use a Different Kind of Bean?
Yes, you can. While Great Northern or cannellini beans are classic for this dish, other white beans like navy beans would work just as well. In a pinch, you could even use pinto beans, though it would change the flavor and color slightly.
Is This Recipe Gluten Free?
This White Chicken Chili recipe is naturally gluten free. However, you should always double check the label on your chicken broth to ensure it is certified gluten free. Also, be mindful of your toppings, like tortilla chips, to keep the entire meal gluten free.
How Can I Make the Chili Thicker?
If you prefer a thicker chili, a simple trick is to mash some of the beans with a fork against the side of the slow cooker. The starch from the beans will help thicken the broth. You can also cook it with the lid off for the last 30 to 45 minutes to allow some of the liquid to evaporate.
Creamy White Chicken Chili
This crockpot White Chicken Chili is an easy and comforting weeknight meal. It’s a true dump-and-go recipe, creating a creamy, savory bowl with tender chicken, beans, and corn, spiced with cumin and oregano. Brightened with fresh cilantro and lime, it’s a versatile dish that the whole family will love.
Requirements
Ingredients
Instructions
- Place your chicken at the bottom of a 6 quart slow cooker. Pour in the chicken broth. Then, add the drained and rinsed beans, corn kernels, diced onion, sliced jalapeno, minced garlic, cumin, and oregano. Give everything a gentle stir to combine. Season generously with salt and pepper to your taste. Place the cubes of softened cream cheese right on top of everything.
- Cover the slow cooker and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. About halfway through, you can give the chili a stir to help the cream cheese melt and mix into the broth.
- Once cooked, carefully remove the chicken pieces from the slow cooker and place them in a separate bowl. Using two forks, shred the chicken until it pulls apart easily. Return the shredded chicken to the slow cooker.
- Add the chopped fresh cilantro and the fresh lime juice to the crockpot. Stir everything together really well until the cream cheese is fully melted and creates a creamy sauce. Taste and adjust seasonings as needed. Serve hot with your favorite toppings.
Notes
For a milder chili, remove all seeds and membranes from the jalapeno. For more heat, leave some or all in, or add a pinch of cayenne pepper.
Chicken thighs offer more flavor and moisture than chicken breasts during slow cooking. Use an Instant Pot Multi Cooker for slow cooking or stovetop adaptation.
Don’t be shy with toppings! Sliced avocado, shredded Monterey Jack cheese, tortilla strips, sour cream, and extra cilantro are excellent choices.
If your chili is too thin, mash some beans against the pot side to release starches, or cook uncovered for the last 30-45 minutes to reduce liquid.
Store leftovers in an airtight storage container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition
Calories
Sugar
Fat
Carbs
