why make this recipe
Crockpot White Chicken Chili is a warm and comforting dish that is perfect for busy days. It’s simple to make, requires minimal prep time, and is packed with flavor. By using a slow cooker, you can set it and forget it, allowing the ingredients to meld beautifully throughout the cooking process. This recipe is not only delicious but also healthy, making it a great choice for family meals or gatherings.
how to make Crockpot White Chicken Chili
Ingredients :
- 1 lb boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 2 cans (4 oz each) diced green chiles (mild or hot)
- 1 can (15 oz) whole kernel corn, drained
- 3 cups low-sodium chicken broth
- 4 oz reduced-fat cream cheese (Neufchâtel), softened
- 1/4 cup half-and-half
- 1 tsp salt
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- Sliced jalapeños (for topping)
- Avocado (for topping)
- Sour cream (for topping)
- Crispy tortilla strips (for topping)
Directions :
- Place chicken breasts in the bottom of the slow cooker.
- Sprinkle with salt, cumin, oregano, chili powder, and cayenne pepper.
- Add onion, garlic, beans, green chiles, and corn.
- Pour chicken broth over everything.
- Cover and cook on LOW for 8 hours or HIGH for 3–4 hours until chicken is tender.
- Remove chicken, shred it using two forks, and return to the crockpot.
- Stir in softened cream cheese and half-and-half.
- Cover and cook on HIGH for 15 minutes, stirring until smooth and creamy.
- Serve hot with your favorite toppings.
how to serve Crockpot White Chicken Chili
Serve your chili hot, topped with sliced jalapeños, diced avocado, a dollop of sour cream, and crispy tortilla strips. You can also offer shredded cheese or fresh cilantro as additional toppings to enhance the flavors.
how to store Crockpot White Chicken Chili
To store leftovers, let the chili cool completely. Transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze it in portions. Be sure to leave some space in the container as the chili may expand when frozen. It can last in the freezer for up to 3 months.
tips to make Crockpot White Chicken Chili
- Use rotisserie chicken for a quicker option. Just shred it and mix it into the pot in the last steps.
- Feel free to adjust the spices based on your heat preference. Add more cayenne for extra heat or use mild green chiles for a milder dish.
- For extra flavor, sauté the onions and garlic before adding them to the crockpot.
variation
You can easily make this chili vegetarian by replacing the chicken with more beans or diced vegetables such as zucchini and bell peppers. Use vegetable broth instead of chicken broth, and skip the cream cheese for a lighter version.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just make sure to cook it on HIGH for about 4-5 hours instead of LOW.
Can I make this chili spicy?
Absolutely! You can add hot diced green chiles or an extra sprinkle of cayenne pepper to increase the spice level.
Is this chili gluten-free?
Yes, as long as you check the labels of your ingredients to ensure they are gluten-free, including the chicken broth and any toppings you choose.
Crockpot White Chicken Chili
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 2 cans (4 oz each) diced green chiles (mild or hot)
- 1 can (15 oz) whole kernel corn, drained
- 3 cups low-sodium chicken broth
- 4 oz reduced-fat cream cheese (Neufchâtel), softened
- 1/4 cup half-and-half
- 1 tsp salt
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
Toppings
- Sliced jalapeños (for topping)
- Avocado (for topping)
- Sour cream (for topping)
- Crispy tortilla strips (for topping)
Instructions
Preparation
- Place chicken breasts in the bottom of the slow cooker.
- Sprinkle with salt, cumin, oregano, chili powder, and cayenne pepper.
- Add onion, garlic, beans, green chiles, and corn.
- Pour chicken broth over everything.
Cooking
- Cover and cook on LOW for 8 hours or HIGH for 3–4 hours until chicken is tender.
- Remove chicken, shred it using two forks, and return to the crockpot.
- Stir in softened cream cheese and half-and-half.
- Cover and cook on HIGH for 15 minutes, stirring until smooth and creamy.
Serving
- Serve hot with your favorite toppings.