This White Chicken Chili is a slow cooker treasure! Tender chicken simmers with white beans, green chilies, and creamy broth. Effortless and cozy, it’s perfect for chilly days or easy dinners—top with cheese and cilantro for a flavorful, comforting bowl that warms you up!
Recipe Tips and Tricks
- Chicken Choice: Use thighs for juiciness—breasts shred easily too.
- Spice Control: Adjust green chilies or add jalapeños for heat—taste mid-cook.
- Creamy Finish: Stir in cream cheese or sour cream at the end—melts smoothly.
- Bean Texture: Mash a few beans for thicker chili—optional but hearty.
- Low Heat: Cook on low for tender chicken—high works if rushed.
Why You’ll Love This Recipe
You’re going to absolutely adore this White Chicken Chili—it’s a slow cooker hug that’ll warm your soul from the inside out! You’ll love how the crockpot turns tender chicken, creamy white beans, and zesty green chilies into a rich, flavorful chili that’s both comforting and satisfying, with just the right kick to keep things exciting. It’s the kind of dish that fills your kitchen with a cozy, savory aroma, promising a meal that’s perfect for chilly nights when you need something hearty or busy days when you want a no-fuss dinner that’s ready when you are. The slow cooker makes it so easy—toss everything in, let it simmer, and come back to a steaming pot of goodness that’s creamy, wholesome, and oh-so-delicious. Top it with shredded cheese, a dollop of sour cream, or fresh cilantro, and you’ve got a versatile, crowd-pleasing bowl that’s as tasty as it is simple—great for family dinners or curling up with a blanket. This recipe’s a keeper—pure, comforting bliss in every spoonful!
White Chicken Chili
Creamy chicken and beans in spiced broth, slow-cooked—crockpot cozy chili!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste (about ½ teaspoon each)
- 4 oz cream cheese, softened (or ½ cup sour cream)
- Fresh cilantro, chopped (for garnish)
- Optional: shredded cheddar, tortilla chips, or lime wedges for serving
Instructions
- Hey there, let’s whip up some White Chicken Chili that’ll make your slow cooker the coziest spot in the kitchen! Grab your crockpot and toss in those boneless, skinless chicken thighs—they’re about to get all tender and delicious. Add the drained white beans, diced green chilies, chopped onion, and minced garlic—pile ‘em in for that hearty base. Pour in the chicken broth, then sprinkle in the cumin, chili powder, salt, and pepper—give it a big, friendly stir to mix all those savory, spicy vibes. Look at that chili goodness already!
- Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a hurry), and let it simmer away—your kitchen’s going to smell like a Southwestern hug! When it’s done, the chicken should be fall-apart tender—fish it out with tongs, shred it with two forks, and stir it back into the pot. Cut the softened cream cheese into chunks, add it in, and stir until it melts into creamy perfection—give it a taste and tweak the salt or spices if it needs a little love.
- Ladle it into bowls while it’s steaming hot, sprinkle with fresh cilantro for that green pop, and add extras like shredded cheddar, a dollop of sour cream, or some crushed tortilla chips if you’re feeling fancy. Grab a spoon and dive in—this is slow-cooked chili bliss that’s creamy, zesty, and oh-so-comforting!
Notes
- Shred chicken easily—use forks or a hand mixer right in the pot!
- Add cream cheese late—keeps it smooth, not curdled.
- Perfect for meal prep—freezes like a dream for quick dinners!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 298Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 122mgSodium 521mgCarbohydrates 19gFiber 3gSugar 7gProtein 28g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs: Boneless, skinless thighs stay juicy—breasts work for a leaner option.
- White Beans: Cannellini or Great Northern, canned for ease—dry beans need pre-cooking.
- Green Chilies: Canned diced chilies add mild heat—fresh roasted ups the flavor.
- Chicken Broth: Low-sodium keeps it balanced—homemade adds depth.
- Cream Cheese: Softened blends in creamy—sour cream or heavy cream swaps in.
- Onion: Yellow onion melts into the base—white or red works too.
- Garlic: Fresh minced cloves bring warmth—powdered subs in a pinch.
- Cumin: Ground cumin adds earthy spice—essential for chili vibes.
Variations and Substitutions
This chili loves a remix! Swap thighs for breasts, turkey, or even shredded rotisserie chicken—adjust time as needed. No white beans? Use navy beans, chickpeas, or pinto beans—still hearty! Trade green chilies for jalapeños, poblanos, or a splash of hot sauce for a spicier kick. Skip cream cheese for Greek yogurt, coconut milk, or half-and-half for a lighter or dairy-free twist. Gluten-free? It’s naturally there—just check your broth. Add corn, zucchini, or spinach for extra veggies—toss ‘em in early or late depending on texture. Serve with tortilla chips, cornbread, or over rice instead of solo—this recipe bends to your pantry and spice tolerance!
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days—flavors deepen!
- Freezer: Freeze for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm on the stovetop with a splash of broth, or microwave in bursts.
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