White Chili Crock Pot
Warm, creamy, and packed with flavor, this White Chili Crock Pot recipe is the ultimate comfort food for busy days. Juicy, tender chicken breasts simmer in a rich broth infused with bold aromatics like cumin, garlic, and green chilies, all accented by the creamy decadence of softened cream cheese. Great Northern beans lend satisfying substance, while optional toppings like shredded Monterey Jack cheese, fresh cilantro, and crunchy tortilla chips take each bowl to the next level. Ready in just minutes of prep and requiring hours of effortless slow-cooking, this hearty chili is perfect for weeknight dinners, meal prepping, or game day gatherings. Make this crock pot white chicken chili your go-to dish for a cozy, crowd-pleasing meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 3 cups Great Northern beans (canned, drained and rinsed)
- 4 cups Chicken broth
- 2 4-ounce cans Canned diced green chilies
- 1 medium, diced Yellow onion
- 3 cloves Minced garlic
- 1.5 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 ounces (softened) Cream cheese
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
- 0.5 cup Shredded Monterey Jack cheese (optional, for topping)
- 1 bag Tortilla chips (optional, for serving)
Instructions
Place the boneless, skinless chicken breasts at the bottom of your crock pot.
Add the Great Northern beans, chicken broth, diced green chilies, diced onion, and minced garlic to the crock pot.
Sprinkle the ground cumin, dried oregano, paprika, cayenne pepper, salt, and black pepper over the ingredients in the crock pot.
Stir gently to combine the ingredients, ensuring the chicken stays at the bottom of the pot.
Cover the crock pot with its lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
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 and stir until it is fully melted and incorporated into the chili.
Allow the chili to cook on low for an additional 15-20 minutes to let the flavors meld.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh cilantro and shredded Monterey Jack cheese, if desired. Pair with tortilla chips for added crunch.
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 9384 mg | 408% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 24.5 g | ||
| Protein | 297.1 g | 594% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1251 mg | 96% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 5240 mg | 112% | |
*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.
