There’s something incredibly satisfying about walking in the door after a long day and being greeted by the aroma of a delicious meal that practically cooked itself. That’s exactly the magic the Crock Pot White Chicken Chili brings to my kitchen. It’s a comforting, creamy, and flavorful dish that demands minimal effort but delivers maximum coziness, making those busy weeknights a breeze.
Why you’ll love this dish
If you’re on the hunt for a meal that hits all the right notes – easy prep, hearty satisfaction, and delicious flavor – then this Crock Pot White Chicken Chili is about to become your new best friend. It’s perfect for those busy weeknights when you want a home-cooked meal without spending hours at the stove. Plus, it’s a fantastic crowd-pleaser for casual get-togethers, game nights, or even just a cozy family dinner around the table. The beauty of this recipe lies in its simplicity and the slow cooker’s ability to meld all those wonderful flavors into a rich, creamy chili.
> “I thought making chili from scratch would be complicated, but this recipe changed my mind! It’s so easy and tastes incredible. My whole family loved it, even my picky eater!” – A Happy Home Cook
The cooking process explained
Making this Crock Pot White Chicken Chili is delightfully straightforward, truly living up to its “2 Simple Steps” promise. You’ll essentially be combining your ready-to-go ingredients into the slow cooker, allowing the appliance to do all the heavy lifting over several hours. The chicken will cook until it’s tender enough to shred effortlessly, while all the spices and creamy components blend into a rich, luscious chili. It’s a set-it-and-forget-it kind of meal that yields incredible results.
Key ingredients
To bring this comforting chili to life, you’ll need a handful of accessible ingredients that work together to create its signature flavor and creamy texture.
What you’ll need
- Boneless, skinless chicken breasts: These will become wonderfully tender and shreddable in the slow cooker.
- Canned cannellini beans (or great northern beans): Rinsed and drained, these add a creamy texture and plant-based protein.
- Canned diced green chiles: For a mild, underlying warmth and authentic chili flavor.
- Chicken broth: The liquid base for our chili, adding depth.
- Cream cheese: This is the secret to the chili’s incredibly creamy and rich texture.
- Monterey Jack cheese: Shredded, it melts beautifully into the chili, adding more creaminess and savory flavor.
- Onion: Diced, for a foundational aromatic base.
- Garlic: Minced, for a pungent burst of flavor.
- Chili powder, cumin, oregano: The essential spice blend for that classic chili taste.
- Salt and pepper: To taste, for seasoning.
Directions to follow
Here’s how to whip up your effortless Crock Pot White Chicken Chili:
- Prep the Crock Pot: Place the chicken breasts at the bottom of your slow cooker.
- Combine ingredients: Add the cannellini beans, diced green chiles, chicken broth, diced onion, minced garlic, chili powder, cumin, and oregano over the chicken. Season with salt and pepper.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded.
- Shred and Stir: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot.
- Add creaminess: Stir in the cream cheese and shredded Monterey Jack cheese until fully melted and incorporated, creating a creamy and homogenous chili.
- Serve: Ladle into bowls and garnish as desired.
Best ways to enjoy it
This Crock Pot White Chicken Chili is fantastic on its own, but it truly shines with a few thoughtful garnishes and pairings. For a classic chili experience, I love to offer a topping bar! Think fresh cilantro, a dollop of sour cream or Greek yogurt, extra shredded cheese, sliced jalapeños for a kick, or even some crushed tortilla chips for a delightful crunch. It also pairs wonderfully with warm cornbread or a simple side salad to round out the meal.
Keeping leftovers fresh
One of the great things about this chili is how well it stores, making it perfect for meal prep or enjoying leftovers throughout the week.
- Storage: Once cooled, transfer the chili to an airtight container and store it in the refrigerator for up to 3-4 days.
- Reheating: To reheat, gently warm the chili on the stovetop over low heat, stirring occasionally, or in the microwave. If it seems too thick, you can add a splash of chicken broth or water to reach your desired consistency.
- Freezing: This chili freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Helpful cooking tips
- Don’t skip the shredding: While it might seem like an extra step, shredding the chicken ensures it absorbs all the wonderful flavors of the chili.
- Adjust spiciness: If you prefer more heat, you can add a pinch of cayenne pepper with the other spices, or include a finely diced fresh jalapeño with the onion and garlic.
- Taste and adjust: Always taste your chili before serving and adjust the salt, pepper, or other spices as needed. Sometimes a little extra cumin or a touch more salt can make all the difference.
- Cream cheese consistency: For the smoothest consistency, make sure your cream cheese is at room temperature before adding it to the hot chili.
Creative twists
This white chicken chili is a fantastic base for all sorts of delicious variations!
- Smoky Twist: Add a teaspoon of smoked paprika along with your other spices for a lovely smoky depth.
- Vegetable Boost: Stir in some frozen corn or a can of drained diced tomatoes (fire-roasted for extra flavor) during the last hour of cooking.
- Spicier Kick: For those who love heat, consider adding a dash of your favorite hot sauce or a finely diced Serrano pepper along with the green chiles.
- Herby Freshness: Experiment with different fresh herbs. Chopped parsley or even a sprig of fresh thyme can add another layer of flavor.
FAQ
Can I use different beans?
Absolutely! While cannellini or great northern beans are traditional, you can easily substitute with navy beans or even pinto beans for a slightly different flavor and texture profile. Just be sure to rinse and drain them well.
Do I need to cook the chicken before putting it in the slow cooker?
No, that’s the beauty of this slow cooker recipe! The boneless, skinless chicken breasts go into the pot raw and will cook perfectly and become tender enough to shred over the cooking time.
How can I make this chili thinner or thicker?
If your chili is too thick for your liking, simply stir in a bit more chicken broth until it reaches your desired consistency. If it’s a bit too thin, you can continue to simmer it on high with the lid off for about 15-30 minutes to allow some of the liquid to evaporate, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water during the last 30 minutes of cooking.
Comforting Crock Pot White Chicken Chili
Equipment
- Large skillet
- Slow cooker
- Cutting board
- Two forks
Ingredients
Main Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs (thighs recommended)
- 1 tbsp olive oil
- 1 chopped large onion
- 3 cloves minced garlic
- 1 (4 oz) can diced green chilies undrained (mild or hot)
- 2 (15 oz) cans Great Northern beans rinsed and drained (or cannellini beans)
- 1 (15 oz) can corn drained (frozen corn can also be used, no need to thaw)
- 32 oz (4 cups) chicken broth low sodium recommended
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 4 oz cream cheese cut into cubes (full-fat recommended)
- lime Juice of ½
Optional toppings
- Shredded Monterey Jack or cheddar cheese
- sour cream or Greek yogurt
- chopped fresh cilantro
- diced avocado
- tortilla chips
Instructions
Cooking Steps
- In a large skillet, heat olive oil over medium heat and sauté chopped onion for 5-7 minutes until softened and translucent, then add minced garlic and cook for 1 minute until fragrant.
- Transfer the sautéed onion and garlic to the slow cooker, then add whole chicken breasts, diced green chilies, rinsed Great Northern beans, drained corn, chicken broth, cumin, oregano, cayenne pepper (if using), and season generously with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is very tender.
- Remove the cooked chicken from the Crock Pot, shred it into bite-sized pieces using two forks, and then return the shredded chicken to the slow cooker.
- Add the cubed cream cheese to the Crock Pot, stirring gently until it’s melted and fully incorporated, then stir in the fresh lime juice.
- Taste the chili, adjust seasonings as needed, and serve hot with your preferred toppings.