Crockpot Winter White Rotisserie Chicken Chili
Warm up chilly nights with this comforting Crockpot Winter White Rotisserie Chicken Chili, a creamy and flavor-packed twist on classic chili. Loaded with tender shredded rotisserie chicken, hearty Great Northern beans, and zesty green chiles, this recipe combines ease and elegance in every bite. The crockpot does all the work, slowly infusing the broth with aromatic spices like cumin, oregano, and chili powder. Softened cream cheese melts seamlessly into the mix, creating a luxuriously smooth texture, while a splash of fresh lime juice adds a tangy brightness. Ready in just 15 minutes of prep and a few hours of hands-free cooking, this dish is the perfect set-it-and-forget-it winter dinner. Garnish with chopped cilantro and shredded Monterey Jack cheese for a restaurant-worthy finish, and serve with cornbread or tortilla chips for the ultimate cozy meal.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 cups Cooked rotisserie chicken, shredded
- 2 cans (15 ounces each) Great Northern beans, drained and rinsed
- 2 cans (4 ounces each) Diced green chiles
- 4 cups Chicken broth
- 8 ounces Cream cheese, softened
- 1 medium Onion, finely diced
- 3 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh lime juice
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- 1 cup Shredded Monterey Jack cheese (optional for garnish)
Instructions
Prepare the rotisserie chicken by removing the skin and shredding the meat into bite-sized pieces. Set aside.
In a 6-quart crockpot, combine the drained Great Northern beans, diced green chiles, diced onion, and minced garlic.
Add the shredded chicken, chicken broth, cumin, chili powder, oregano, salt, and black pepper to the crockpot. Stir everything to combine.
Cut the softened cream cheese into small cubes and scatter them on top of the chili mixture in the crockpot. This will allow it to melt gradually as it cooks.
Cover the crockpot with the lid and set it to cook on LOW for 5 hours or HIGH for 3 hours.
After the cooking time is complete, stir the chili thoroughly to incorporate the melted cream cheese and ensure the mixture is smooth and creamy.
Stir in the fresh lime juice for a slight tangy brightness. Taste the chili and adjust the seasoning with salt and pepper if needed.
Serve hot in bowls and garnish with fresh chopped cilantro and shredded Monterey Jack cheese, if desired.
Pair with warm cornbread or tortilla chips for a hearty, satisfying meal.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.2 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 277 mg | 21% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 961 mg | 20% | |
*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.
