Crockpot White Chicken Chili
This contest-winning white chicken chili is a comforting, creamy dish made in a slow cooker, featuring shredded chicken, white beans, and mild green chiles, making it perfect for chilly nights and potlucks.
Ingredients
Main Ingredients
- 1.5-2 pounds boneless skinless chicken breasts or thighs Thighs give richer flavor
- 2 cans (15 oz each) great northern or cannellini beans Drained and rinsed
- 1 can (4 oz) diced green chiles Mild or hot, to taste
- 1 medium onion Finely chopped
- 2-3 cloves garlic Minced
- 3 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5-1 tsp chili powder Adjust for heat
- Salt and black pepper To taste
- 4 oz cream cheese Softened (or ½ cup sour cream, stir in at end)
- 1 lime Juice of
- Fresh cilantro Chopped, for garnish
- 1-2 jalapeños Seeded and sliced, for extra zip (optional)
Instructions
Preparation
- Sauté (optional): If your slow cooker has no sauté function, heat a skillet and soften the onion and garlic with a splash of oil until translucent.
- Layer ingredients: Place the drained beans, sautéed onion and garlic, green chiles, spices, and raw chicken in the slow cooker. Pour the chicken broth over everything.
Cooking
- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and very tender.
- Shred chicken: Remove the chicken, shred with two forks, and return it to the pot.
Finishing
- Finish creamy: Stir in softened cream cheese (or sour cream) until melted and smooth. Taste and add salt, pepper, lime juice, or extra chili if desired.
- Serve: Ladle into bowls and add toppings.
Notes
Rotisserie chicken works great if you want to skip slow-cooking time. For dairy-free, use full-fat coconut milk and a dairy-free cream cheese alternative. For a thicker chili, mash some beans against the side of the pot before stirring in the dairy.