Crock Pot Cheesy White Chili with Cauliflower
Warm up your weeknight dinner routine with this creamy and comforting Crock Pot Cheesy White Chili with Cauliflower. Brimming with tender chicken, hearty cannellini beans, and nutrient-packed cauliflower florets, this slow-cooker recipe is a delicious twist on classic white chili. Infused with aromatic spices like cumin, paprika, and chili powder, and finished with velvety cream cheese and melty cheddar, every spoonful is rich, cheesy, and perfectly seasoned. This easy, hands-off recipe is perfect for busy days, delivering big, bold flavors with minimal effort. Top it off with fresh cilantro for a burst of brightness, and serve with crunchy tortilla chips for the ultimate cozy meal. Whether you're meal prepping or feeding a crowd, this low-carb chili is a satisfying, family-friendly favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Cauliflower florets
- 1 pound Chicken breasts
- 4 cups Chicken broth
- 2 cans White beans (cannellini beans), drained and rinsed
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 can Green chilies, diced
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Cream cheese, softened
- 1 cup Shredded cheddar cheese
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 1 bag Tortilla chips (optional, for serving)
Instructions
Place the cauliflower florets, chicken breasts, chicken broth, white beans, diced onion, garlic, and green chilies into the crock pot.
Sprinkle in the ground cumin, chili powder, paprika, salt, and black pepper. Stir lightly to combine.
Cover the crock pot with its lid and cook on low heat for 5-6 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot.
Add the softened cream cheese to the crock pot. Stir well until the cream cheese is fully melted and blended into the chili.
Stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasonings, if needed.
Serve the chili warm, garnished with chopped fresh cilantro. For extra crunch, serve with tortilla chips on the side.
Nutrition Facts
Calories |
4019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.3 g | 240% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 8270 mg | 360% | |
| Total Carbohydrate | 338.4 g | 123% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 36.1 g | ||
| Protein | 268.6 g | 537% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1924 mg | 148% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 6343 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
