Crockpot White Chicken Chili - Cozy, Creamy, and Easy

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If you’re craving something warm, hearty, and comforting, crockpot white chicken chili hits the spot. It’s creamy, mildly spicy, and packed with tender chicken and soft white beans. Best of all, the slow cooker does most of the work while you go about your day.

IngredientsMethod

Ingredients

  • 1.5–2 pounds boneless, skinless chicken breasts (or thighs)
  • 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or 1.5 cups frozen)
  • 1 can (4 oz) diced green chiles (mild or hot)
  • 1 small yellow onion, diced
  • 3–4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional but great)
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 4 oz cream cheese, softened and cut into chunks
  • 1/2 cup sour cream (or plain Greek yogurt)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for serving)
  • Optional toppings: sliced jalapeño, avocado, shredded Monterey Jack, tortilla strips, hot sauce

Method

  1. Layer the base: Add beans, corn, onion, garlic, and green chiles to the slow cooker.Sprinkle in cumin, chili powder, oregano, coriander, smoked paprika, salt, and pepper.
  2. Add chicken and broth: Place the chicken on top of the veggies and spices. Pour in the chicken broth, making sure everything is mostly submerged.
  3. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender.
  4. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return it to the slow cooker.
  5. Make it creamy: Stir in the cream cheese until melted and smooth.Then add the sour cream and lime juice. Taste and adjust salt, pepper, or lime as needed.
  6. Finish and serve: Let it sit on Warm for 10 minutes so everything blends. Ladle into bowls and top with cilantro, cheese, avocado, jalapeño, tortilla strips, or a splash of hot sauce.
  7. Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
  8. Freeze: This chili freezes well, though dairy can separate slightly.For best texture, freeze before adding cream cheese and sour cream. Add them after reheating. It will keep up to 3 months in the freezer.
  9. Reheat: Warm gently on the stove over medium-low heat, stirring often.Add a splash of broth if it’s too thick. For microwave reheating, cover loosely and stir halfway through.
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