White Chili Crock Pot

Nutriscore Rating: 73/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 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

10 steps

1. Place the boneless, skinless chicken breasts at the bottom of your crock pot.

2. Add the Great Northern beans, chicken broth, diced green chilies, diced onion, and minced garlic to the crock pot.

3. Sprinkle the ground cumin, dried oregano, paprika, cayenne pepper, salt, and black pepper over the ingredients in the crock pot.

4. Stir gently to combine the ingredients, ensuring the chicken stays at the bottom of the pot.

5. 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.

6. 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.

7. Add the softened cream cheese to the crock pot and stir until it is fully melted and incorporated into the chili.

8. Allow the chili to cook on low for an additional 15-20 minutes to let the flavors meld.

9. Taste and adjust seasoning as needed.

10. Serve hot, garnished with fresh cilantro and shredded Monterey Jack cheese, if desired. Pair with tortilla chips for added crunch.

Nutrition Facts

1 serving (476.4g)

Calories		546
% Daily Value*
Total Fat		21.0 g	27%
	Saturated Fat	7.6 g	38%
	Polyunsaturated Fat	0.0 g
Cholesterol		126 mg	42%
Sodium		1331 mg	58%
Total Carbohydrate		41.0 g	15%
	Dietary Fiber	6.2 g	22%
	Total Sugars	4.3 g
Protein		49.1 g	98%
Vitamin D		0.0 mcg	0%
Calcium		190 mg	15%
Iron		4.3 mg	24%
Potassium		850 mg	18%

*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.

Source of Calories

Fat: 1143 cal (34.6%%)

Protein: 1175 cal (35.6%%)

Carbs: 982 cal (29.8%%)