Description

This creamy white chicken chili crockpot recipe delivers restaurant-quality results without any fuss. It's incredibly hands-off, flavorful, and versatile, making it a family favorite for busy weeks and potlucks.

Ingredients

Scale

1.5 pounds Boneless, skinless chicken breasts
3 cans (15 oz each) Great Northern beans, canned, drained
4 cups Chicken broth
2 cans (4 oz each) Diced green chiles
1 large Yellow onion, diced
4 cloves Garlic, minced
1 tablespoon Ground cumi
1 teaspoon Dried oregano
1 teaspoon Ground coriander
1/4 teaspoon Cayenne pepper
Salt and pepper to taste
8 oz Cream cheese, softened
1 cup Heavy cream or sour cream
1/4 cup Fresh cilantro, chopped

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Instructions

Place chicken breasts in the bottom of the slow cooker and season with salt and pepper
Add drained white beans on top of the chicke
Pour in chicken broth, ensuring everything is well-covered
Add diced green chiles, onion, and minced garlic
Sprinkle in cumin, oregano, coriander, and cayenne pepper, then stir gently
Cover and cook on low for 6-7 hours or on high for 3-4 hours
Once cooked, shred the chicken and return it to the slow cooker
Add cream cheese in cubes and stir until melted
Stir in heavy cream or sour cream and cook for another 15-20 minutes
Adjust seasonings and stir in fresh cilantro before serving

Notes

For a lighter version, substitute Greek yogurt for heavy cream.

You can use boneless chicken thighs for extra richness.

This chili tastes better the next day, making it great for meal prep.

Prep Time: 20 mins
Cook Time: 6-7 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 385 kcal
Sugar: 3g
Sodium: 720mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: unknown
Trans Fat: unknown
Carbohydrates: 28g
Fiber: 7g
Protein: 32g
Cholesterol: unknown