Description
This Crockpot White Chicken Chili is a creamy, comforting dish perfect for busy weeknights. Tender chicken breasts slow-cooked with white beans, green chiles, and spices create a flavorful and hearty chili. Cream cheese and sour cream add a rich, velvety texture, while fresh lime juice and cilantro provide bright finishing notes. Easy to prepare and ideal for meal prep, this chili offers a satisfying protein-packed meal that’s both gluten-free and delicious.
Ingredients
Scale
Chicken and Beans
- 1 ½ lbs boneless, skinless chicken breasts
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
Vegetables and Aromatics
- 1 (4 oz) can diced green chiles
- 1 cup frozen or canned corn, drained if canned
- 1 small yellow onion, diced
- 3 garlic cloves, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquids and Dairy
- 4 cups low-sodium chicken broth
- 4 oz cream cheese, cubed
- ½ cup sour cream
- Juice of 1 lime
Garnish
- Chopped fresh cilantro
- Optional: tortilla strips, shredded cheese, or avocado
Instructions
- Prepare the slow cooker: Place the boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker. Add the drained and rinsed great northern and cannellini beans, diced green chiles, corn, diced onion, minced garlic, ground cumin, dried oregano, chili powder, salt, black pepper, and low-sodium chicken broth. Stir all ingredients gently to combine evenly.
- Cook the chili: Cover the slow cooker with its lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The chicken should be thoroughly cooked and tender when done, absorbing the flavors of the beans and spices.
- Shred the chicken: Carefully remove the cooked chicken breasts from the slow cooker. Use two forks to shred the meat finely, then return the shredded chicken back into the crockpot with the other ingredients.
- Add cream cheese and sour cream: Add cubed cream cheese and sour cream into the chili. Stir continuously until the cream cheese melts completely and incorporates smoothly, creating a creamy texture throughout the chili.
- Finish and season: Stir in the fresh lime juice to brighten the flavors. Taste and adjust seasoning with additional salt or chili powder if needed.
- Serve and garnish: Ladle the chili into bowls and garnish with chopped fresh cilantro. Optionally, serve with tortilla strips, shredded cheese, or slices of avocado for added texture and flavor.
Notes
- For a spicier chili, add diced jalapeños or use hot green chiles instead of mild.
- You can substitute with rotisserie chicken to reduce cooking time by half; add shredded cooked chicken during the last hour of cooking.
- Use low-sodium broth to control salt levels in the chili.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- To make it dairy-free, omit cream cheese and sour cream or replace with dairy-free alternatives.
