Creamy Crockpot White Chicken Chili with Green Chiles
This creamy crockpot white chicken chili with green chiles is a hands-off, pantry-friendly meal that delivers fork-tender chicken and a velvety broth without any cream. It’s the perfect comfort food for busy weeknights or lazy Sundays.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1.5 pounds boneless skinless chicken breasts (about 2–3 medium breasts)
- 4 cups low-sodium chicken broth
- 2 (4-ounce) cans diced green chiles
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, softened and cubed
- 1 cup frozen corn
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (15-ounce) can navy beans, drained and rinsed
- Juice of 1 lime (about 2 tablespoons)
- Fresh cilantro, chopped (for garnish, about 1/4 cup)
Instructions
- Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray or rub with oil.
- Place the diced onion and minced garlic in the bottom of the slow cooker.
- Place the chicken breasts on top of the onions and garlic in a single layer.
- Pour the chicken broth over the chicken. Add both cans of diced green chiles (undrained). Sprinkle the cumin, oregano, smoked paprika, salt, and pepper evenly over everything. Do not stir.
- Cook on low for 6-7 hours or on high for 3-4 hours. Low and slow is recommended.
- After cooking, carefully remove the chicken breasts to a cutting board or plate. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Stir in the drained and rinsed cannellini beans, navy beans, and frozen corn. Let heat through for about 10 minutes.
- Cut the softened cream cheese into small cubes (about 1-inch pieces) and add to the slow cooker. Stir gently until fully melted and incorporated (about 3-5 minutes).
- Squeeze the juice of one lime into the chili and stir. Taste and adjust salt and pepper as needed.
- Turn the slow cooker to warm and let the chili rest for 10-15 minutes before serving. Garnish with fresh cilantro.
Notes
Do not brown the chicken first; it dries out the meat. Cube cream cheese when slightly cold for easier handling. Add cream cheese at the very end to prevent curdling. If chili is too thin, leave lid off for 15-20 minutes on high. If too thick, stir in a splash of broth. For a dairy-free version, substitute cream cheese with 1 cup full-fat canned coconut milk. For a vegetarian version, omit chicken and use 3 cans of beans and vegetable broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 385
- Sugar: 5
- Sodium: 680
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 7
- Protein: 32
Keywords: white chicken chili, crockpot, slow cooker, creamy, green chiles, comfort food, easy dinner