Crockpot White Chicken Chili
This creamy, comforting Crockpot White Chicken Chili is the ultimate dump-and-forget dinner. Tender shredded chicken, white beans, corn, green chilies, and spices simmer slowly into a soul-warming, flavorful bowl — no prep stress required.
Equipment
- Slow cooker
- Cutting board
- Knife
- forks for shredding
- Measuring spoons
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 15 oz cans Great Northern beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 4 oz can diced green chilies, undrained
- 4 cups low-sodium chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 4 oz cream cheese, softened
- Optional toppings: sour cream, shredded cheese, avocado, cilantro, lime wedges, tortilla chips
Instructions
- Add chicken, onion, garlic, beans, corn, green chilies, chicken broth, and all spices to the slow cooker.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender and cooked through.
- Remove the chicken and shred with two forks. Return shredded chicken to the crockpot.
- Add softened cream cheese. Stir and cook for 30 more minutes until melted and smooth.
- Serve hot, topped with your favorite garnishes.
Notes
Top with sour cream, avocado, lime, or crushed tortilla chips for added texture and flavor. Add more chili powder or jalapeño for heat. Use thighs instead of breasts for richer flavor. Mash some beans before adding for a thicker broth.