Crockpot White Chicken Chili
Equipment
- 6-quart slow cooker or larger
- Two forks (for shredding chicken)
- Measuring cups and spoons
- Large spoon or ladle
- Cutting board and knife
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts about 3 medium breasts
- 2 cans Great Northern or cannellini beans 15 oz each, drained and rinsed
- 2 cans diced green chiles 4 oz each, fire-roasted preferred
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 0.5 tsp smoked paprika
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper
- 8 oz cream cheese softened and cubed
- 0.5 cup sour cream
- 1 lime juiced, for finishing
Optional Toppings
- shredded Monterey Jack or pepper jack cheese
- sour cream
- sliced jalapeños fresh or pickled
- fresh cilantro chopped
- diced avocado
- crushed tortilla chips
- lime wedges
Instructions
- Add the chicken breasts to the bottom of the slow cooker in a single layer.
- Add the drained white beans, diced green chiles, diced onion, and minced garlic on top of the chicken.
- Pour in the chicken broth, then sprinkle in the cumin, chili powder, dried oregano, smoked paprika, salt, and black pepper. Stir gently to combine everything around the chicken.
- Place the lid on the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked through and very tender.
- Remove the chicken breasts and shred them using two forks, then return the shredded chicken to the slow cooker.
- Using a fork or the back of a large spoon, mash about one-quarter of the white beans against the side of the slow cooker to naturally thicken the broth. Stir to incorporate.
- Add the cubed, softened cream cheese to the slow cooker. Stir every 10 minutes for 30 minutes until the cream cheese is fully melted and the broth is smooth and creamy.
- Stir in the sour cream and fresh lime juice. Taste and adjust salt, pepper, and spices as needed.
- Serve hot in bowls with your choice of toppings — shredded cheese, sour cream, jalapeños, cilantro, avocado, crushed tortilla chips, and lime wedges.
Notes
Storage: Cool completely and store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat with a splash of chicken broth to loosen.
Make it spicier: Add a diced jalapeño to the slow cooker at the start, stir in 1 tsp chipotle in adobo sauce, or add a pinch of cayenne pepper.
For extra creaminess: Substitute 0.5 cup heavy cream in place of sour cream.
Tip: Make sure cream cheese is fully softened before adding so it melts smoothly without lumps.
Nutrition
Calories: 430kcalCarbohydrates: 28gProtein: 42gFat: 18gSodium: 720mgFiber: 7gSugar: 4g