Description

This Crockpot White Chicken Chili is a comforting slow-cooked stew featuring tender chicken breasts simmered with white beans, corn, and mild green chiles, seasoned with a flavorful blend of spices. Cream cheese is blended in at the end to create a rich and creamy texture, making it a perfect hearty meal for any day.

Ingredients

Scale

Chicken and Spices

2 pounds boneless skinless chicken breasts
1 ½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon ground coriander

Vegetables and Beans

4 cups chicken broth
1 large onion, diced
3-4 cloves garlic, minced
2 (4 oz) cans fire roasted mild diced green chiles
1 bay leaf
2 (15.5 oz) cans cannellini beans (white kidney beans), drained and rinsed
1 (15.5 oz) can pinto beans, drained and rinsed
1 ½ cups frozen corn, thawed

Finishing Ingredients

6 ounces (¾ block) cream cheese
Fresh cilantro for garnish (optional)

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Instructions

Prepare the Chicken and Spices: Lay the chicken breasts right into the bottom of your slow cooker. Sprinkle over the cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander to season the chicken evenly.
Add Vegetables and Broth: Pour in the chicken broth over the chicken, then add the diced onion, minced garlic, and fire-roasted mild diced green chiles on top. Add the bay leaf for additional aroma. If preferred, you can add beans at this stage for very soft beans, but it’s recommended to add them later.
Slow Cook the Chili: Cover the slow cooker with its lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken is very tender and falls apart easily.
Add Beans and Corn: During the last 2 hours of cooking, add the drained and rinsed cannellini beans, pinto beans, and thawed corn to the chili. Let everything simmer together until done.
Blend for Creaminess: Scoop about 2 cups of the chili, including beans, into a blender or use an immersion blender along with the cream cheese. Blend quickly to create a creamy thickener for the chili. Pour this mixture back into the slow cooker and stir well.
Shred the Chicken: Remove the chicken breasts carefully and transfer them onto a cutting board. Shred the chicken into bite-sized pieces using two forks. Return the shredded chicken back to the slow cooker and stir to combine everything evenly.
Adjust and Serve: Taste the chili and adjust the seasoning if needed. Garnish with fresh cilantro if desired. Serve the chili with optional toppings like shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado. Enjoy your hearty white chicken chili!

Notes

For softer beans, add them at the beginning of the cooking process.
Use an immersion blender for easier blending directly in the slow cooker.
Adjust the cayenne pepper to control the chili’s heat level according to your preference.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Serve with a variety of toppings to enhance flavor and texture.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 680mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 32g
Cholesterol: 85mg