Description
This creamy crockpot white chicken chili is rich, spicy, and tangy with just 10 minutes of prep. It’s a crowd-pleasing, budget-friendly meal that’s perfect for game days or cozy dinners.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (15 oz) white corn, drained
- 1 can (4 oz) diced green chiles
- 1 poblano pepper, seeded and diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, softened and cut into cubes
- 1 cup sour cream
- 1 tablespoon lime juice
Instructions
- Dice the onion and poblano pepper. Mince the garlic. Drain and rinse the beans. Drain the corn. Cut the cream cheese into cubes if softened.
- Place the chicken thighs in the bottom of the slow cooker. Add the diced onion, poblano pepper, minced garlic, drained beans, corn, and green chiles on top. Sprinkle all spices (cumin, oregano, chili powder, smoked paprika, salt, pepper) over everything. Pour in the chicken broth. Stir gently to combine.
- Cover and cook on low for 4-6 hours or on high for 3-4 hours, until the chicken is tender and shreds easily.
- Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir.
- Add the cubed cream cheese to the chili and stir until mostly melted. Use an immersion blender to give the chili 4-5 quick pulses to thicken the broth (or blend 1.5 cups in a regular blender and stir back in). Stir in the sour cream and lime juice. Let heat through for 10-15 minutes on low.
- Taste and adjust seasoning with more salt, cumin, or lime juice as needed.
- Serve hot with desired toppings such as shredded Monterey Jack cheese, fresh cilantro, diced avocado, tortilla strips, lime wedges, and sliced jalapeños.
Notes
Don’t skip the blender step—it transforms the chili from watery to creamy. Season in layers, adjusting after adding cream cheese and sour cream. Let cream cheese come to room temperature for easier melting. For a thicker chili, cook uncovered on low for 15 minutes after blending. For a thinner chili, add a splash of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low or 3-4 hours on high
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 385
- Sugar: 5
- Sodium: 680
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 24
- Fiber: 6
- Protein: 32
Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, easy chili recipe, chicken chili, white chili