If you’re looking for a warm, comforting, and ridiculously easy dinner, this Crockpot White Chicken Chili is it. It’s creamy, hearty, and full of flavor without being too spicy—perfect for the whole family, even the picky eaters! Just toss everything in the slow cooker, let it do its magic, and you’ve got a cozy meal waiting for you. It’s a lifesaver on busy days, and trust me, the leftovers are just as good (if not better).
What You’ll Need:
- 2 large chicken breasts (boneless, skinless)
- 2 cups chicken broth
- 1 (8 oz) block cream cheese, softened
- 1 (15 oz) can white beans (like cannellini or Great Northern), drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- Juice of 1 lime
- Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips, or avocado slices
Pro Tips:
- Shred the chicken easily: Use two forks or even a hand mixer to shred the chicken quickly after cooking.
- Make it thicker: If you like a thicker chili, mash some of the white beans before adding them to the pot.
- Adjust the spice: This recipe is mild, but you can add a little cayenne pepper or diced jalapeños for extra heat.
- Use rotisserie chicken: In a rush? Use shredded rotisserie chicken instead of raw chicken breasts—just add it in the last hour of cooking.
- Kid-friendly toppings: Let the kids pick their own toppings like cheese or tortilla chips to make it fun!
Tools You’ll Need:
- A crockpot (slow cooker)
- A cutting board and knife
- A can opener
- Measuring spoons
- Forks for shredding the chicken
Substitutions and Variations:
- Swap cream cheese for a dairy-free alternative to make it dairy-free.
- Use turkey, ground chicken, or even leftover shredded chicken instead of chicken breasts.
- Add extra veggies like diced bell peppers or chopped zucchini for a nutrient boost.
- Use black beans instead of white beans for a slightly different flavor.
Make-Ahead Tips:
You can prep all the ingredients the night before and store them in the fridge. In the morning, just dump everything into the crockpot and start cooking.
Instructions:
1. Add ingredients to the crockpot
Place the chicken breasts in the crockpot. Add the chicken broth, white beans, corn, green chiles, and spices. Stir gently to combine.
2. Cook
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
3. Shred the chicken
Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the crockpot.
4. Add cream cheese
Stir in the softened cream cheese and let it melt into the chili, stirring occasionally. Add lime juice and adjust seasonings as needed.
5. Serve
Ladle the chili into bowls and add your favorite toppings like shredded cheese, sour cream, cilantro, and tortilla chips. Enjoy!
Leftovers and Storage:
Store leftover chili in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop or microwave. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Conclusion:
This Crockpot White Chicken Chili is the ultimate cozy meal that practically cooks itself. It’s so simple, delicious, and perfect for a family dinner or meal prep. I can’t wait for you to try it! Leave me a comment below with your experience or any questions—I love hearing from you!
