Crockpot White Chili
Warm up with a bowl of comforting Crockpot White Chili, a creamy and satisfying twist on traditional chili that's loaded with flavor and just the right amount of spice. This easy slow cooker recipe combines tender shredded chicken, hearty great northern beans, and zesty green chiles, simmered to perfection in a seasoned broth infused with garlic, onion, cumin, and a hint of cayenne. Rich cream cheese and a splash of heavy cream give this dish its signature velvety texture, making it an irresistible crowd-pleaser. With minimal prep and hands-off cooking, this white chicken chili is perfect for busy weeknights or game day gatherings. Garnish with fresh cilantro and a squeeze of lime for a burst of brightness, and serve with your favorite toppings for a personalized touch! Keywords: Crockpot White Chili, creamy chicken chili, white chicken chili recipe, slow cooker chili.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cans (15 oz each) great northern beans (drained and rinsed)
- 1 can (4 oz) green chiles (diced)
- 4 cups chicken broth
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1.5 teaspoons ground cumin
- 1 teaspoon oregano
- 0.5 teaspoon chili powder
- 0.25 teaspoons ground cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 oz cream cheese (softened)
- 0.5 cup heavy cream
- 0.25 cup fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Place the chicken breasts in the bottom of a 6-quart crockpot.
Add the beans, diced green chiles, chicken broth, diced onion, and minced garlic.
Sprinkle the cumin, oregano, chili powder, cayenne pepper (if using), salt, and black pepper over the top.
Cover and cook on high for 4 hours or low for 6-8 hours, until the chicken is fully cooked and tender.
Remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the crockpot.
Stir in the softened cream cheese and heavy cream until fully combined and creamy. Allow the chili to cook on low for another 15-20 minutes.
Taste and adjust the seasonings as needed. Add more salt or spices to suit your taste.
Ladle the chili into bowls and garnish with fresh cilantro. Serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 5300 mg | 230% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 17.7 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2697 mg | 57% | |
*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.
