White Crock Pot Chili with Tomatillo
Warm, comforting, and brimming with vibrant flavors, this White Crock Pot Chili with Tomatillo is a game changer for weeknight dinners or casual gatherings. Tender shredded chicken is simmered to perfection in a slow cooker alongside tangy diced tomatillos, creamy white beans, and a blend of bold spices like cumin, coriander, and chili powder. A touch of cream cheese lends the chili a luscious, velvety texture, while fresh cilantro adds a punch of herbaceous brightness. The crock pot handles all the hard work, making this an easy, hands-off recipe with minimal prep and maximum flavor. Perfectly customizable, serve this hearty chili with toppings like shredded cheese, sour cream, ripe avocado, or crispy tortilla chips for a warm, crowd-pleasing dish that’s sure to impress. Whether you’re looking for a cozy meal or a healthier twist on traditional chili, this recipe delivers big on taste and satisfaction!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 1.5 cups Tomatillos, husks removed and diced
- 2 cups White beans (such as cannellini or great northern beans), rinsed and drained
- 4 cups Chicken broth
- 1 4-ounce can Diced green chilies
- 1 medium Onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 ounces Cream cheese, softened and cubed
- 0.25 cup Fresh cilantro, chopped
- 1 as desired Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Instructions
In a large crock pot, arrange the chicken breasts in a single layer.
Add the diced tomatillos, white beans, chicken broth, diced green chilies, onion, and minced garlic to the crock pot.
Sprinkle the ground cumin, ground coriander, chili powder, salt, and black pepper evenly over the ingredients.
Cover the crock pot with its lid and set to cook on low for 6-8 hours or on high for 3-4 hours. Cook until the chicken is fully cooked and tender.
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.
Stir in the cubed cream cheese and continue cooking on low for an additional 20 minutes, or until the cream cheese is melted and incorporated.
Taste the chili and adjust seasoning with additional salt and pepper if needed.
Stir in the chopped cilantro just before serving.
Ladle the chili into bowls and garnish with your choice of toppings such as shredded cheese, sour cream, avocado slices, or crushed tortilla chips.
Nutrition Facts
Calories |
2887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 5921 mg | 257% | |
| Total Carbohydrate | 162.5 g | 59% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 35.1 g | ||
| Protein | 353.0 g | 706% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 982 mg | 76% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 7545 mg | 161% | |
*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.
