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crockpot white chicken chili

Best Crockpot White Chicken Chili

Delicious Best Crockpot White Chicken Chili recipe with step-by-step instructions.
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Prep Time 1 hour 25 minutes
Cook Time 2 hours 50 minutes
Total Time 4 hours 17 minutes
Servings: 8 servings
Calories: 1700
Ingredients Method

Ingredients
  

For the chili:
  • 1 1/4 lbs chicken breast
  • 1 onion (diced into 1/2-inch pieces)
  • 3 garlic cloves
  • 28 oz chicken broth (I use Swanson for a consistent savory base)
  • 30 oz beans
  • 8 oz green chiles
  • 15 oz corn
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 2 tbsp fresh lime juice
  • 1 1/2 handfuls cilantro
For the creamy finish:
  • 6 oz cream cheese (I use Philadelphia to ensure the smoothest texture)
  • 1/3 cup half and half
For toppings (optional):
  • jalapenos
  • avocados (cubed into 1/2-inch pieces)
  • sour cream
  • cilantro
  • tortilla strips
  • shredded Monterey Jack cheese

Method
 

  1. Dice the onion into 1/2-inch pieces, mince the garlic cloves, and measure out all your spices (salt, pepper, cumin, oregano, chili powder, and cayenne pepper) into a small bowl. Place the chicken breasts in the slow cooker and sprinkle the spice mixture directly over them, stirring gently to coat all sides. This approach seasons the chicken as it cooks, allowing the flavors to penetrate the meat deeply.
  2. Add the diced onion, minced garlic, chicken broth, drained beans, green chiles, and corn to the slow cooker with the seasoned chicken. Stir everything together to combine and distribute the ingredients evenly. The beans and vegetables will create a hearty base while the broth keeps everything moist during the long cooking process. I like to drain my canned beans and vegetables before adding them to reduce excess sodium and keep the chili from becoming too watery.
  3. Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 3-4 hours, until the chicken is very tender and easily shreds with a fork. The long cooking time allows all the spices to meld together and creates a rich, cohesive flavor. Avoid lifting the lid frequently as this releases heat and extends cooking time.
  4. Remove the cooked chicken from the slow cooker and transfer to a cutting board. Using two forks or your hands (if cool enough), shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir in the fresh cilantro and lime juice. These bright, fresh additions brighten the deep spices and add a finishing layer of flavor that transforms the chili.
  5. Increase the slow cooker heat to HIGH and stir in the cream cheese and half and half until fully combined with the chili. Cook uncovered for 15 minutes, stirring occasionally, until the cream cheese is completely melted and the chili reaches a smooth, creamy consistency. I use Philadelphia cream cheese because it melts incredibly smoothly without becoming grainy, which ensures a silky texture throughout the chili.
  6. Ladle the creamy white chicken chili into bowls and arrange your desired toppings nearby so everyone can customize their bowl. Offer a variety of textures and flavors to complement the rich, warm chili.