Description
An easy, dump-and-go crockpot white chicken chili that’s creamy, comforting, and perfect for busy weeknights. Made with simple pantry ingredients and a secret blending technique for a velvety texture without heavy cream.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
- 1 cup frozen corn
- 1 cup salsa verde
- 2 cups low-sodium chicken broth
- 1 poblano pepper, seeded and diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 4 ounces cream cheese, softened
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Prep your ingredients: Dice the onion and poblano pepper. Mince the garlic. Drain and rinse the white beans. Cut the cream cheese into small cubes.
- Layer everything in the crockpot: Start with the diced onion and poblano on the bottom. Place the chicken breasts on top. Add the drained beans, frozen corn, minced garlic, cumin, oregano, chili powder, salt, and pepper. Pour the salsa verde and chicken broth over everything. Do not stir.
- Cook on low for 6-7 hours or high for 3-4 hours, until the chicken shreds easily with a fork.
- Remove the chicken and shred it using two forks.
- Using an immersion blender, blend about 1 cup of the chili (focusing on the beans and broth) right in the crockpot until smooth. Alternatively, carefully transfer 1 cup of chili to a regular blender, blend until smooth, and return to the pot.
- Stir in the cubed cream cheese until melted and fully incorporated, about 2-3 minutes. Add the shredded chicken back in and stir to combine.
- Stir in the lime juice. Taste and adjust seasoning with more salt, pepper, or cumin if needed.
- Serve hot with desired toppings such as fresh cilantro, diced avocado, shredded cheese, tortilla chips, or sour cream.
Notes
Do not add cream cheese too early or it will become grainy. For a thicker chili, blend more beans and broth. For a thinner chili, add a splash of broth. Season in layers to avoid over-salting. Use a slow cooker liner for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 6
- Sodium: 600
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 8
- Protein: 32
Keywords: white chicken chili, crockpot chili, creamy chili, slow cooker chili, easy chili recipe, chicken chili