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Crockpot White Chicken Chili

This Crockpot White Chicken Chili is a creamy, hearty dish made with tender chicken breasts, white beans, and smoky green chilies. The slow cooker stews everything gently, resulting in a smooth, flavorful chili with a luscious texture and a warm, inviting appearance. It’s a one-pot meal that’s perfect for busy weeknights, offering comfort with minimal effort.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 3 pounds boneless, skinless chicken breasts cut into 1-inch chunks
  • 2 cans cannellini or great northern beans drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 2 cans green chilies diced
  • 4 cups chicken broth low-sodium preferred
  • 1 teaspoon ground cumin toast briefly before adding
  • 3 cloves garlic crushed fresh
  • 4 oz cream cheese softened
  • to taste salt and pepper adjust to preference
  • for garnish cilantro and lime chopped fresh and squeezed

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Cutting board
  • Can opener
  • Stirring spoon

Method
 

  1. Gather all your tools: a sharp knife, cutting board, can opener, and a stirrer. Prepare your ingredients by chopping the chicken into 1-inch chunks and crushing the garlic cloves.
  2. Place the chicken chunks at the bottom of the slow cooker, spreading them out evenly. This helps them cook uniformly and stay tender.
  3. Add the drained beans, diced green chilies, and corn kernels over the chicken, distributing them evenly to ensure even flavor in every bite.
  4. Pour in the chicken broth, then sprinkle in the toasted cumin and crushed garlic. Give everything a gentle stir to combine the seasonings with the liquids.
  5. Cover the slow cooker, set it to low, and cook for 6 to 8 hours. The house will fill with a savory aroma as the flavors meld and the chicken becomes tender.
  6. About 30 minutes before serving, check the chicken — it should shred easily with a fork. Stir in the softened cream cheese, allowing it to melt into the chili, creating a rich, creamy texture.
  7. Once the cream cheese is fully incorporated and the chili has thickened slightly, taste and adjust the seasoning with salt and pepper as needed. Turn the slow cooker to high if you want it ready sooner.
  8. Serve the chili hot, garnished with chopped cilantro and a squeeze of fresh lime for brightness and freshness. Enjoy the comforting, creamy bowl of goodness!