Easy Crockpot White Chicken Chili: The Best Busy Weeknight Dinner
This creamy, tangy white chicken chili is made entirely in the slow cooker with simple pantry ingredients. The secret is cream cheese for a velvety texture without heavy cream, and it’s perfect for busy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1.5 pounds boneless skinless chicken breasts (about 2–3 breasts)
- 2 cans (15 oz each) great northern beans or cannellini beans, drained and rinsed
- 1 can (15 oz) sweet corn, drained (or 1.5 cups frozen corn, no need to thaw)
- 1 can (4 oz) diced green chiles (mild or medium)
- 4 cups low-sodium chicken broth
- 4 ounces cream cheese, softened and cut into cubes
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
- 2 tablespoons fresh lime juice (about 1 lime)
- ¼ cup chopped fresh cilantro (for garnish, optional)
- For Toppings (optional): Shredded Monterey Jack or pepper jack cheese, sour cream or Greek yogurt, crushed tortilla chips or crispy fried onions, diced avocado, sliced jalapeños, extra fresh cilantro …
Instructions
- Prep your ingredients first: dice the onion, mince the garlic, drain and rinse the beans, drain the corn and green chiles.
- Layer the ingredients in the slow cooker: start with the diced onion and minced garlic on the bottom. Place the chicken breasts on top. Pour in the drained beans, corn, and green chiles around the chicken. Sprinkle the cumin, oregano, chili powder, smoked paprika, salt, and pepper evenly over everything. Pour the chicken broth over the top, making sure the chicken is mostly submerged.
- Cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, remove the chicken breasts to a cutting board. Use two forks to shred the meat. It should fall apart easily—if it doesn’t, let it cook another 30 minutes. Return the shredded chicken to the slow cooker.
- Cut the softened cream cheese into cubes and stir it into the chili. Let it melt for about 5 minutes, then stir again until fully incorporated and the chili looks creamy and smooth.
- Using a potato masher or the back of a spoon, mash about half a cup of the beans right in the slow cooker to thicken the chili naturally. Stir well.
- Stir in the fresh lime juice and half the chopped cilantro. Taste and adjust salt and pepper.
- Serve hot with your favorite toppings.
Notes
Don’t skip softening the cream cheese to avoid clumps. Season in layers for even distribution. The bean mash trick is non-negotiable for the right texture. Add lime juice at the very end for brightness. Let the chili rest 10-15 minutes before serving for best flavor. If chili is too thick, add a splash of broth; if too thin, mash more beans or cook uncovered for 15-20 minutes.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 380
- Sodium: 680
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 8
- Protein: 35
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