Slow Cooked White Chili Crock Pot
Warm, comforting, and bursting with rich, savory flavors, this Slow Cooked White Chili Crock Pot recipe is the perfect blend of creamy indulgence and hearty satisfaction. Featuring tender shredded chicken, creamy Great Northern beans, and a flavorful combination of green chilies, aromatic spices, and a touch of cream cheese, this dish is a must-try for busy weeknights or game day gatherings. With just 15 minutes of prep and the magic of slow cooking, you’ll have a luscious chili that’s easy to make yet tastes like it simmered for hours on the stovetop. Serve it topped with fresh cilantro, shredded Monterey Jack cheese, and crispy tortilla chips for a delightful crunch. Perfect for anyone seeking a comforting bowl of white chicken chili that’s as effortless as it is delicious!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 15-ounce cans Great Northern beans (drained and rinsed)
- 4 cups Chicken broth
- 1 4-ounce can Diced green chilies
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 ounces Cream cheese
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 1 bag Tortilla chips (optional for serving)
- 1 cup Shredded Monterey Jack cheese (optional for topping)
Instructions
Place the chicken breasts at the bottom of the crock pot.
Add the drained and rinsed Great Northern beans on top of the chicken.
Pour in the chicken broth and add the diced green chilies, diced onion, and minced garlic.
Sprinkle in the ground cumin, chili powder, dried oregano, salt, and black pepper, stirring gently to combine the spices into the liquid.
Cover the crock pot with a lid and set it to cook on low for 5-6 hours or on high for 3-4 hours, ensuring the chicken becomes tender and easy to shred.
Once the cooking time is up, remove the chicken breasts from the crock pot and shred them with two forks.
Return the shredded chicken to the crock pot.
Cut the cream cheese into small cubes and stir them into the chili until melted and fully incorporated. Allow it to cook for another 15-20 minutes on low, stirring occasionally.
Taste the chili and adjust the seasoning if needed, adding more salt or spices to your preference.
Serve the white chili hot, garnished with chopped cilantro, shredded Monterey Jack cheese, and crushed tortilla chips if desired.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.5 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 673 mg | 14% | |
*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.
