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Creamy White Chicken Chili Crockpot Easy & Healthy Recipe

White Chicken Chili Crockpot

A creamy, comforting white chicken chili made easy in your slow cooker. Perfect for busy weeknights and filled with tender chicken, beans, and aromatic spices.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: dinner
Cuisine: American
Calories: 386
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 1 large onion chopped
  • 2 (15-ounce) cans great northern beans rinsed and drained
  • 1 (15-ounce) can corn drained
  • 2 (4-ounce) cans diced green chiles mild or medium
  • 4 cups chicken broth low-sodium
  • 1 tsp cumin
  • ½ tsp chili powder
  • ¼ tsp dried oregano
  • ¼ tsp cayenne pepper optional for heat
  • salt and freshly ground black pepper to taste
  • 8 oz cream cheese softened
  • ½ cup heavy cream or milk optional for extra richness
Toppings
  • shredded cheddar or Monterey Jack cheese
  • sour cream topping
  • fresh cilantro
  • sliced jalapeños
  • tortilla chips

Equipment

  • Crockpot

Method
 

  1. Chop your onion into a nice, even dice. If you're using canned beans, make sure they're thoroughly rinsed and drained.
  2. Place the boneless, skinless chicken breasts at the bottom of your crockpot. Scatter the chopped onion, rinsed great northern beans, corn, and diced green chiles over the chicken.
  3. Pour in the chicken broth. Sprinkle in the cumin, chili powder, dried oregano, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper.
  4. Cover your crockpot with its lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The goal here is for the chicken to be incredibly tender, easily shreddable with two forks.
  5. Once the cooking time is up and the chicken is tender, carefully remove the chicken breasts from the crockpot onto a cutting board. Using two forks, shred the chicken into bite-sized pieces.
  6. Add the softened cream cheese and heavy cream or milk (if using), stirring until fully incorporated.
  7. Taste and adjust seasonings as needed. Let it cook on LOW for another 15-20 minutes, or until the chili is heated through.
  8. Ladle generous portions into bowls and garnish with your favorite toppings like shredded cheese, sour cream topping, fresh cilantro, or crispy tortilla chips.

Nutrition

Calories: 386kcalCarbohydrates: 29gProtein: 31gFat: 19gSaturated Fat: 8gCholesterol: 68mgSodium: 839mgPotassium: 572mgFiber: 6gSugar: 6gVitamin A: 210IUVitamin C: 4mgCalcium: 220mgIron: 2.2mg

Notes

This recipe is a crowd-pleaser and makes fantastic leftovers. Store in the fridge for up to 4 days or freeze for up to 3 months.
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