There is nothing quite like coming home to the savory aroma of a slow cooker meal. This White Chili Chicken Recipe is one of those dinners that feels like a warm hug after a long day. It is creamy, hearty, and packed with flavor without being too spicy for the kids.
I love making this dish because it requires very little active effort. You essentially toss the main ingredients into the pot and let the slow cooker do the heavy lifting. By the time dinner rolls around, you have a rich and satisfying meal ready to serve.
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Why You’ll Love This Recipe
You are going to fall in love with how simple this recipe is to prepare. Most of us are busy and need meals that fit into a hectic schedule. This White Chili Chicken Recipe allows you to prep everything in about twenty minutes. Once the lid is on, you can walk away and focus on other things.
The texture is another big win here. The combination of cream cheese and heavy cream creates a velvety broth that coats every spoonful of chicken and beans. It is much richer than a standard broth soup but not as heavy as a chowder. It strikes a lovely balance that keeps you coming back for a second bowl.
This dish is also incredibly versatile. While it is delicious on its own, you can have fun with toppings. Fresh cilantro, diced avocado, and a squeeze of lime juice cut through the richness beautifully. It is a great way to let everyone at the table customize their bowl exactly how they like it.
Finally, this is a budget friendly meal. Beans and corn are affordable pantry staples that bulk up the stew, making it very filling without costing a fortune. It is a smart way to feed a whole family or prepare lunches for the week without breaking the bank.
Ingredients
To make this delicious White Chili Chicken Recipe, you will need a few simple ingredients. I like to keep most of these items in my pantry so I can throw this together whenever a craving strikes.
The white beans are crucial here. I usually reach for cannellini beans because they hold their shape well while still getting soft and creamy. If you cannot find them, Great Northern beans are a solid substitute. Just make sure to rinse them well before adding them to the pot.
For the chicken, boneless skinless breasts work best for shredding. They soak up the flavors of the cumin and green chiles as they cook. If you prefer dark meat, thighs are also a tasty option that stays juicy during the long cook time.
Here is the full list of what you need to get started:
- 1/2 medium onion, diced
- 1 pound chicken breast (about two large chicken breasts)
- 7 ounces green chiles (I use mild)
- 3 cans cannellini beans (drained, 15 ounce cans)
- 1 1/2 cups corn (frozen or canned)
- 2 cloves garlic (or 1 teaspoon minced garlic)
- 2 teaspoons oregano (dried)
- 1 teaspoon cumin (ground)
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 32 ounces low sodium chicken broth
- 4 ounces cream cheese (softened)
- 1/3 cup heavy cream (or half and half)
- 1/4 teaspoon pepper (or to taste)
Step-By-Step Instructions
Making this soup is very straightforward. The slow cooker does most of the work for you, which is why I love this White Bean Chicken Chili Crockpot method so much. Just follow these simple steps for a foolproof dinner.
Step 1: Combine the Base Ingredients
Grab your slow cooker and place it on the counter. In the base, add the diced onion, the raw chicken breasts, and the canned green chiles. There is no need to sauté anything beforehand, which saves you time and keeps the dishes to a minimum.
Next, drain and rinse your cannellini beans thoroughly in a colander. Add them to the slow cooker along with the corn. If you are using frozen corn, toss it in straight from the freezer. If you are using canned corn, be sure to drain and rinse it first.
Step 2: Season and Cook
Chop your garlic cloves nicely and add them to the pot. Now it is time for the spices. Sprinkle the oregano, cumin, paprika, salt, and pepper directly over the chicken and vegetables. These spices are what give this White Chili Chicken Recipe its signature warmth and depth.
Carefully pour the chicken broth over everything. Place the lid on the slow cooker securely. You can cook the soup on high for 3 to 4 hours or on low for 6 to 8 hours. The chicken should be fully cooked and tender by the end.
Step 3: Prepare the Cream Cheese
While the soup finishes cooking, take your cream cheese out of the fridge. Cut it into small cubes and let it sit on the counter for at least 10 to 15 minutes to soften. This step is very important for getting a smooth texture later.
Place the cubed, softened cream cheese into a large bowl or a large glass measuring cup. Do not rush this part, as cold cream cheese is harder to melt smoothly into the hot soup.
Step 4: Shred the Chicken
Once the cooking time is up, flip your slow cooker to low if it was set to high. Remove the chicken breasts from the pot and place them on a cutting board. Leave the slow cooker uncovered for a moment.
Use two forks turned backward to pull the chicken apart. It should shred very easily. If the chicken is tough, it might need a little more cooking time, but after several hours it is usually falling apart.
Step 5: Temper the Cream Cheese
This is the secret to a creamy soup without lumps. Ladle about 1 to 2 cups of the warm broth from the slow cooker into the bowl with the cream cheese. Do this slowly, adding just a little liquid at a time.
Use a whisk to mix the broth and cream cheese together vigorously. Keep adding warm broth and whisking until the mixture is smooth and milky. This process tempers the cheese so it melts evenly without curdling.
Step 6: Finish and Serve
Place the shredded chicken back into the slow cooker. Pour your smooth cream cheese mixture back into the pot as well. Finally, slowly pour in the heavy cream.
Stir everything gently to combine. Turn the slow cooker back to high for about 15 minutes. This allows the soup to thicken slightly and brings all the flavors together. Once it looks creamy and hot, switch it to warm and serve!
How To Store Leftovers
Leftovers of this chili are fantastic because the flavors have even more time to meld together. Store any remaining soup in an airtight container in the refrigerator. It will stay fresh and tasty for about three to four days.
When you are ready to eat, you can reheat individual bowls in the microwave. I suggest covering the bowl with a paper towel to prevent splatters. Stir halfway through heating to ensure it warms evenly.
You can also reheat larger portions on the stove. Pour the soup into a pot and warm it over medium heat. Stir frequently to keep the cream base from sticking to the bottom or separating. Add a splash of broth if it has thickened too much in the fridge.
Freezing this soup is possible, but dairy based soups can sometimes separate when thawed. If you plan to freeze it, I recommend freezing the soup before adding the cream cheese and heavy cream. You can then add the dairy fresh when you reheat the thawed soup.
Tips
One of the best tips for this recipe involves the cream cheese. Do not skip the tempering step. If you dump cold cream cheese into boiling hot liquid, it can curdle and look grainy. It will still taste fine, but the texture won’t be as pleasant.
If you want a thicker soup without adding more dairy, try blending a portion of the beans. Before you add the chicken back in, take a cup of beans and broth and blend them until smooth. Stir this puree back into the pot to add natural body to the chili.
For those who are sensitive to spice, stick to mild green chiles. They add flavor without much heat. If you love spice, feel free to use hot green chiles or add a pinch of cayenne pepper with the other spices.
You can make a lighter version of this White Chili Chicken Recipe if you prefer. Skip the heavy cream and cream cheese entirely for a brothy, healthy soup. It is still delicious and lighter on calories.
Serve this chili with sides that add texture. Crunchy tortilla chips or a slice of warm cornbread are classic choices. They are great for dipping and soaking up that wonderful creamy broth.
Conclusion
This White Chili Chicken Recipe is a keeper for any home cook who loves comfort food. It combines the ease of slow cooking with fresh, vibrant flavors that satisfy the whole family.
Whether you are making it for a game day gathering or just a quiet Tuesday night dinner, it always hits the spot. The creamy texture paired with tender chicken and beans is truly delightful.
I hope you enjoy making and eating this chili as much as I do. Grab a bowl, pile on your favorite toppings, and enjoy a homemade meal that tastes like you spent all day in the kitchen.
FAQ
Can I Make A White Chicken Chili Stove Top Easy Version?
Yes, absolutely! For a White Chicken Chili Stove Top Easy method, sauté the onions and garlic in a large pot first. Add the broth, beans, spices, chiles, and chicken. Simmer covered for about 20 to 30 minutes until chicken is cooked. Shred the chicken, then temper in the cream cheese and cream as directed before serving.
Can I Make White Chicken Chili With Rotisserie Chicken?
You sure can. Making White Chicken Chili With Rotisserie meat cuts down on cooking time significantly. Since the chicken is already cooked, you only need to simmer the soup long enough to heat the beans and meld the flavors, usually about an hour in the slow cooker or 20 minutes on the stove.
Is This Recipe Gluten Free?
Naturally, most of the ingredients here are gluten free. However, always double check the labels on your chicken broth and spices to be sure they were processed in a gluten free facility. Served with corn chips, it makes a great meal for those avoiding gluten.
Can I Use Chicken Thighs Instead of Breasts?
Yes, chicken thighs are a great substitute. They are often more flavorful and stay very tender during slow cooking. You can use boneless skinless thighs and shred them just like you would the breasts. They work perfectly in this creamy base.
White Chili Chicken Recipe
This White Chili Chicken Recipe is one of those dinners that feels like a warm hug after a long day. It is creamy, hearty, and packed with flavor without being too spicy for the kids.
Requirements
Ingredients
Instructions
- Grab your slow cooker and add the diced onion, raw chicken breasts, and canned green chiles. Drain and rinse the cannellini beans and corn, then add them to the slow cooker.
- Chop the garlic cloves and add them to the pot. Sprinkle oregano, cumin, paprika, salt, and pepper over the ingredients. Pour the chicken broth over everything. Cook on high for 3-4 hours or on low for 6-8 hours until chicken is tender.
- While the soup cooks, take your cream cheese out of the fridge, cut it into small cubes, and let it soften for 10-15 minutes.
- Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Set aside.
- Ladle 1-2 cups of warm broth from the slow cooker into the bowl with the softened cream cheese. Use a whisk vigorously, gradually adding more broth until the mixture is smooth and milky.
- Return the shredded chicken and the smooth cream cheese mixture to the slow cooker. Slowly pour in the heavy cream. Stir gently to combine. Turn the slow cooker to high for about 15 minutes to thicken slightly before serving.
Notes
Do not skip the tempering step for the cream cheese; it prevents curdling and ensures a smooth texture.
For a thicker soup, blend a portion of the cannellini beans with some broth before adding the chicken back in. Stir this puree into the pot.
If you prefer more spice, use hot green chiles or add a pinch of cayenne pepper with the other spices.
For a lighter version, omit the heavy cream and cream cheese for a brothy, healthy soup.
Serve with crunchy tortilla chips or warm cornbread for dipping.
Nutrition
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