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Bowl of contest-winning crockpot white chicken chili topped with cilantro

Crockpot White Chicken Chili

A creamy, tender, slightly tangy chili that is easy for a busy weeknight, packed with flavor and perfect for family meals or game day.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5-2 pounds boneless skinless chicken breasts or thighs Thighs stay moister
  • 2 cans great northern or cannellini beans, drained and rinsed (15 oz each)
  • 1 can diced green chiles (4 oz)
  • 1 medium onion, finely chopped
  • 2-3 cloves garlic, minced
  • 3 cups low-sodium chicken broth Use low-sodium broth to control salt
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5-1 tsp chili powder Adjust for heat
  • to taste Salt and black pepper
  • 4 oz cream cheese or ½ cup sour cream, softened
  • 1 Juice of lime
  • Fresh cilantro, chopped, for garnish
  • 1-2 jalapeños, seeded and sliced (optional) For extra zip
Optional Toppings
  • shredded Monterey Jack or cheddar
  • tortilla chips
  • avocado, sliced
  • sliced green onions

Method
 

Preparation
  1. If your slow cooker lacks a sauté function, warm a splash of oil in a skillet over medium heat. Cook the chopped onion and garlic until translucent and fragrant, about 3–4 minutes.
  2. Put the drained beans, sautéed onion and garlic, diced green chiles, cumin, oregano, chili powder, and a generous grind of pepper into the slow cooker.
  3. Nestle the raw chicken pieces on top of the bean mixture. Pour the chicken broth over everything so the chicken is partially submerged.
Cooking
  1. Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is cooked through and easily shreds with two forks.
  2. Remove the chicken onto a cutting board, shred it with forks, and return the shredded meat to the pot.
  3. Soften the cream cheese (or stir in sour cream) and blend into the chili until smooth and creamy. Taste and adjust with salt, more chili powder, or lime juice.
  4. Serve in bowls with chopped cilantro and your choice of toppings.

Notes

Serve with warm corn or flour tortillas for scooping. For a lighter bowl, skip the cheese and add extra lime and fresh cilantro. Store leftovers in an airtight container for up to 3–4 days.