Print

Creamy Crockpot White Chicken Chili

creamy crockpot white chicken chili - featured image
Print Recipe

An easy 30-minute prep creamy white chicken chili made in the slow cooker with tender chicken, cannellini beans, and a velvety cream cheese broth. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium breasts)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained (or 1.5 cups frozen corn)
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 cans (4 oz each) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 oz cream cheese, softened and cut into cubes
  • ½ cup heavy cream
  • Juice of 1 lime (about 2 tablespoons)
  • Optional garnishes: fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, diced avocado, tortilla chips, sour cream or Greek yogurt

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Scrape into slow cooker.
  2. Add drained cannellini beans, drained corn, diced green chiles, cumin, oregano, smoked paprika, salt, and pepper to the slow cooker. Pour in chicken broth and stir. Nestle chicken breasts into the liquid.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken reaches 165°F and shreds easily.
  4. Remove chicken to a cutting board and shred with two forks. Return shredded chicken to slow cooker and stir.
  5. Reduce slow cooker to warm or low heat. Add softened cream cheese cubes and heavy cream. Stir gently until cream cheese is fully melted and broth is silky (3-5 minutes). Stir in lime juice. Taste and adjust salt and pepper.
  6. Let chili rest 5 minutes off heat. Ladle into bowls and top with desired garnishes.

Notes

Don’t add cream cheese too early—add only in the last 15-20 minutes. Use room temperature cream cheese for smooth melting. Shred chicken while still warm. Taste and adjust seasoning at the end. For thicker chili, mash half a cup of beans against the side of the slow cooker before adding cream cheese. Leftovers keep up to 5 days in the fridge and freeze up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, slow cooker chili, easy chili recipe, weeknight dinner, meal prep, gluten-free

Find it online: https://jollyfork.com/creamy-crockpot-white-chicken-chili-easy-30-minute-meal/