Description

A creamy and comforting white chicken chili made in the crockpot, perfect for cozy fall evenings. This easy recipe combines tender shredded chicken, white beans, and a subtle spicy kick with cream cheese for a rich, smooth finish.

Ingredients

Scale

1.5 to 2 pounds boneless, skinless chicken breasts or thighs
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
1 can (4 oz) diced green chilies, mild or medium heat
4 cups low sodium chicken broth
4 ounces cream cheese, softened
1 medium onion, finely chopped
3 garlic cloves, minced
1 jalapeño, seeded and diced (optional)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil or avocado oil
2 tablespoons fresh lime juice
Fresh cilantro, chopped (optional garnish)
Shredded cheese like Monterey Jack or cheddar (optional topping)
Sour cream or Greek yogurt (for serving)

Instructions

Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion, minced garlic, and diced jalapeño. Cook until onion is translucent and fragrant, about 5-7 minutes.
Place raw chicken breasts or thighs at the bottom of the crockpot. Add drained white beans and diced green chilies on top.
Add the sautéed onion, garlic, and jalapeño mixture over the chicken and beans.
Sprinkle in ground cumin, chili powder, salt, and black pepper. Pour chicken broth over everything and gently stir to combine.
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until chicken is tender and shreds easily.
Remove chicken and shred with forks, then stir shredded chicken back into the chili.
Cut softened cream cheese into cubes and stir into the chili. Cover and cook for another 10-15 minutes until cream cheese is melted and chili is creamy.
Stir in fresh lime juice. Taste and adjust seasoning as needed.
Serve warm, garnished with chopped cilantro, shredded cheese, and a dollop of sour cream or Greek yogurt if desired.

Notes

If chili is too thick after cooking, add a splash of chicken broth or water to loosen. Stir a few times during the last hour to prevent sticking. Use softened cream cheese for smooth melting. For dairy-free, substitute cream cheese with cashew or coconut cream and omit cheese toppings. Frozen chicken can be used but increase cooking time by about 1 hour.

Prep Time: 15 minutes
Cook Time: 4 to 5 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1.5 cups
Calories: 335
Sugar: 3
Sodium: 700
Fat: 11
Saturated Fat: 4
Carbohydrates: 28
Fiber: 7.5
Protein: 30

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, fall comfort food, easy chili recipe, healthy chili