The aroma of Crockpot White Chicken Chili wafting through your home is an experience like no other. Imagine the scent of savory spices mingling with the richness of tender chicken and creamy beans, creating a cozy atmosphere that beckons you to the kitchen. With its warm hue and satisfying texture, this chili is the ultimate comfort food, especially on those chilly autumn evenings when all you want is a hearty meal to settle into. I have fond memories of gathering around the table with my family, bowls in hand, topped with all the fixings, and laughter ringing in the air. It’s the kind of dish that brings people together, igniting excitement for what’s to come.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot White Chicken Chili
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot White Chicken Chili

If you’ve been searching for a go-to recipe that makes your busy weeknights a breeze, look no further. This Crockpot White Chicken Chili is about to become your favorite slow cooker dish, transforming your dinner routine into something delightful. As the flavors meld throughout the day, you’ll be eagerly anticipating that first scoop. Whether you serve it as a complete meal or alongside tortilla chips, this chili is sure to bring joy to your table. So roll up your sleeves and prepare for a cozy culinary adventure!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep means you can set it and forget it!
Irresistible Flavor: Creamy, comforting, and bursting with spices, it’s a bowl of happiness.
Eye-Catching Appeal: The colorful toppings make it as beautiful as it is delicious.
Flexible Serving: Perfect for dinner gatherings, game days, or a cozy night in with the family.
Diet-Friendly Options: Easily adaptable for gluten-free diets; just ensure your broth and toppings are certifiably free from gluten.

Ingredients You’ll Need

2 pounds boneless skinless chicken breasts: This lean protein is perfect for shredding into tender pieces, giving your chili a hearty base.
1 ½ teaspoon ground cumin: Adds warm and earthy flavors that are essential in chili.
1 teaspoon salt: Enhances all the flavors in the dish, making each bite satisfying.
½ teaspoon black pepper: Offers a mild kick that complements the spices well.
½ teaspoon chili powder: Gives a hint of warmth and depth; you can choose your favorite brand for different heat levels.
½ teaspoon cayenne pepper: Provides a little heat; adjust according to your spice tolerance.
½ teaspoon dried oregano: Introduces a touch of aromatic herbal notes that balance the chili.
½ teaspoon ground coriander: Adds a unique floral flavor that enhances the overall taste.
4 cups chicken broth: The base of your chili, it makes the dish rich and helps ensure everything cooks evenly.
1 large onion (diced): Adds sweetness and depth; sautéing prior can further enhance its flavor.
3-4 cloves garlic (minced): Fresh garlic infuses a fragrant kick that elevates the dish.
2 4 oz cans fire roasted mild diced green chiles: Bring a smoky, zesty flavor; feel free to use hotter ones if you like more spice!
1 bay leaf: Just one adds an aromatic flavor that rounds out the chili beautifully.
2 (15.5 oz) cans cannellini beans (drained and rinsed): Creamy and mild, they blend nicely into the chili.
15.5 ounce can pinto beans (drained and rinsed): Adds a different texture and flavor profile.
1 ½ cups frozen corn (thawed): Sweet bites add a lovely contrast to the savory flavors.
6 ounces (¾ block) cream cheese: For that creamy texture and rich flavor; you could also use Greek yogurt for a lighter version.
Fresh cilantro (for garnish, optional): Adds a fresh taste and colorful garnish to your dish.

How to Make Crockpot White Chicken Chili

Lay In The Chicken: Start by placing the boneless skinless chicken breasts right at the bottom of your slow cooker. It’s best to use freshly thawed chicken, as that will ensure even cooking. This step is crucial because the juices from the chicken will flavor your broth as it cooks, creating a heavenly base.

Add Spices: Next, sprinkle the ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander directly over the chicken. Don’t be shy; these spices are what make your **Crockpot White Chicken Chili** come alive with flavor! Give everything a gentle mix to ensure the chicken is well-coated.

Pour In The Broth & Veggies: Now, it’s time to pour in that luscious chicken broth to cover the chicken. Add in the diced onion, minced garlic, and fire-roasted green chiles for an extra smoky kick. For some depth, toss in a bay leaf. You can add the beans now if you prefer them ultra-soft, but I like to wait until later for better texture.

Set & Go: Pop the lid on your slow cooker and let it work its magic! Set the cooker to LOW for 6-8 hours or HIGH for 3-4 hours. Just imagine the enticing smells filling your kitchen as it cooks. During the last 2 hours, add the drained beans and thawed corn, allowing them to soak up all that delicious flavor.

Thicken The Chili: After the chicken is fall-apart tender, scoop out about 2 cups of the chili including the beans, and blend it with the cream cheese in a blender or food processor until smooth. This thickens your chili perfectly. If you have an immersion blender, feel free to use that for even less cleanup!

Shred The Chicken: Remove the chicken to a cutting board, and with two forks, shred it into bite-sized pieces. This simple technique ensures your chicken gets distributed evenly throughout the chili. Return the shredded chicken back into the pot and stir everything together well.

Taste & Adjust: Before serving, give your chili a taste. You might want to add a little something extra—maybe more salt or pepper—based on your preference. If you love cilantro, toss some fresh chopped cilantro in for a vibrant finish.

Serve & Enjoy: Ladle up that warming, creamy **Crockpot White Chicken Chili** into bowls. Set up a toppings bar with shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado for a fun and tasty finish. It’s the perfect way to customize your bowl and enjoy every comforting bite!

Storing & Reheating

To store any leftover Crockpot White Chicken Chili, allow it to cool to room temperature before sealing it in an airtight container. It can be kept in the fridge for about 3-4 days. If you plan to keep it longer, consider freezing it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stove over low heat, stirring occasionally, until warmed through. Just bear in mind that the texture may change slightly, so adding a splash of chicken broth can help revive its creamy consistency.

Chef’s Helpful Tips

Always ensure to shred the chicken while it’s hot; it makes this task much easier.
If you’re in a hurry, using a rotisserie chicken can speed up the process—just skip the initial steps with the raw chicken.
Customize the toppings based on your preferences; add sliced jalapeños for heat or a dollop of guacamole for creaminess.
Beware of overcooking the beans; if added too soon, they can become mushy.
If you prefer a thinner chili, add a bit more chicken broth when cooking or before serving.

At this point, you have all the tools you need to create an epic bowl of Crockpot White Chicken Chili. Not only is it packed with flavor, but it also brings the warmth of home into your kitchen. Don’t hesitate to experiment with different toppings or spices to truly make this dish your own. Enjoy all the delightful flavors!

Recipe FAQs

Can I make this recipe with frozen chicken breasts?

Absolutely! You can use frozen chicken breasts; just increase the cooking time. On LOW, it will take around 8-10 hours, and on HIGH, about 4-6 hours. Ensure the chicken is fully cooked and reaches an internal temperature of 165°F before serving.

Is this chili spicy?

This Crockpot White Chicken Chili is on the milder side, thanks to the use of mild green chiles. However, if you’re looking for more heat, you can increase the cayenne pepper or add sliced jalapeños or a hot sauce of your choice when serving.

Can I use other types of beans?

Definitely! While cannellini and pinto beans are fantastic in this recipe, feel free to substitute them with black beans or any bean variety you love or have on hand. Just ensure they are drained and rinsed before adding.

How can I make this recipe dairy-free?

To achieve a creamy texture without dairy, swap the cream cheese for a plant-based alternative, such as coconut cream or cashew cream. You can also use dairy-free yogurt instead of cream cheese for a similar result. Just adjust according to your taste!

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Crockpot White Chicken Chili

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Author: Jennifer
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 0 hours
Yield: 6 servings 1x
Category: Dinner
Method: Slow Cooker
Cuisine: American

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Description

This Crockpot White Chicken Chili is a delightful blend of tender chicken, creamy beans, and spices. Ideal for cozy dinners and family gatherings, it’s rich in flavor yet simple to make!

Ingredients

Scale

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
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 (drained and rinsed)
15.5 ounce can pinto beans (drained and rinsed)
1 ½ cups frozen corn (thawed)
6 ounces (¾ block) cream cheese
Fresh cilantro (for garnish, optional)

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Instructions

Place boneless skinless chicken breasts at the bottom of the slow cooker.
Sprinkle spices over chicken and mix gently to coat.
Pour in chicken broth, add diced onion, minced garlic, fire-roasted green chiles, and a bay leaf.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
In the last 2 hours, add drained beans and thawed corn.
Blend 2 cups of chili with cream cheese until smooth, then stir back into the pot.
Shred the chicken into bite-sized pieces and return to the pot; mix well.
Taste and adjust seasoning before serving with desired toppings.

Notes

You can substitute cream cheese with Greek yogurt for a lighter option.
Ensure the chicken is cooked through to an internal temperature of 165°F when using frozen chicken breasts.
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.