Crockpot White Chicken Chili: Dump & Forget Dinner!
Let your slow cooker do the work with this creamy, hearty Crockpot White Chicken Chili. A dump-and-forget meal that’s comforting, full of flavor, and always a family favorite!
Equipment
- 6-quart slow cooker
- forks For shredding chicken
- Measuring cups/spoons
Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts
- 2 15 oz cans great northern beans, rinsed and drained
- 1 15 oz can cannellini beans, rinsed and drained
- 1 10 oz can diced tomatoes and green chilies (such as Rotel), undrained
- 1 4 oz can diced green chilies, undrained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder (optional)
- ¼ tsp cayenne pepper (optional)
- 4 cups chicken broth
- 8 oz cream cheese, softened
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges, tortilla chips
Instructions
- In a 6-quart or larger slow cooker, combine chicken, beans, tomatoes with chilies, green chilies, onion, garlic, cumin, oregano, chili powder, cayenne, and chicken broth.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until chicken is cooked and easily shreds.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Add softened cream cheese and stir until melted and fully combined.
- Season to taste with salt and pepper. Stir and let sit for 5 minutes before serving.
- Serve hot with desired toppings like shredded cheese, avocado, or tortilla chips.
Notes
Use chicken thighs for more richness. For extra creaminess, add sour cream before serving. Great with cornbread, chips, or as a topping for baked potatoes. Leftovers freeze beautifully!