Crockpot White Chicken Chili
This crockpot white chicken chili couldn't be any easier– just toss everything in and let it cook! It's incredibly flavorful, comforting and a true life savor during busy weeknights.
Servings: 6 servings
Calories: 201kcal
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 ½ teaspoons salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoons ground cumin
- ½ cup diced sweet onion about ½ medium
- 2 (15-ounce) can great northern beans drained and rinsed
- 1 (15-ounce can) navy beans drained and rinsed
- 1 (4-ounce) can chopped chilies
- 2 cups low sodium chicken broth
- 4 ounces full-fat brick cream cheese
- 3 Tablespoons heavy cream
- 1 ½ Tablespoon cornstarch
Instructions
- Place the chicken into a 4-quart or larger slow cooker. Add the salt, pepper, garlic powder, onion powder, and ground cumin. Top with onion, beans, jalapeños, and chicken broth. Give everything a stir. Cook on low for 6-7 hours or high for 3-4 hours.
- Remove the chicken and chop into bite-sized pieces or use two forks to shred (even your stand mixer works wonderful for this). Place the chicken back into the slow cooker and add the cream cheese. Then, whisk together the heavy cream and cornstarch and to the slow cooker. Stir everything together until the cream cheese begins to melt. Cover and cook for about 15-30 more minutes.
- Serve warm topped with fresh cilantro, shredded cheese, avocado, sour cream, and jalapeños, if desired. Serve alongside my favorite cornbread recipe. Leftovers stay fresh in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: This chili can be frozen for up to 3 months. Make sure it's completely cooled prior to freezing. To thaw, place frozen chili in the crockpot on high or low or let it thaw overnight in the refrigerator.
- Chicken: You can use either chicken breasts for chicken thighs. I normally only have chicken breasts on hand so that's what I used. You can also use pre-cooked and shredded chicken.
- Beans: Since this is a white chili, we're using a combination of northern, cannellini, and navy beans. Sometimes I use all of one type depending on what I have in the pantry.
- Chilies: Feel free to leave these out if you don't want the mild spice.
- Chicken Broth: If you don't have low sodium chicken broth, you can use regular but reduce the salt a bit. You can always add more later.
Nutrition
Calories: 201kcal | Carbohydrates: 6g | Protein: 29g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 874mg | Potassium: 579mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg
