Description
A simple and creamy crockpot white chicken chili recipe made with tender chicken, white beans, and cream cheese. Perfect for a kid-friendly fall dinner!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts (about 2 large)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (4-ounce) can diced green chilies, undrained
- 1 (10-ounce) can Rotel (mild diced tomatoes and green chilies), undrained
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (adjust to your spice preference)
- 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
- 4 cups low-sodium chicken broth
- 4 ounces cream cheese, cut into cubes
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, sliced jalapeños, tortilla chips
Instructions
- 1. Place the boneless, skinless chicken breasts in the bottom of your slow cooker. Add the chopped onion and minced garlic on top of the chicken.
- 2. Add the rinsed and drained cannellini beans. Pour in the undrained diced green chilies and the undrained can of Rotel.
- 3. Sprinkle the ground cumin, dried oregano, chili powder, and cayenne pepper (if using) over the other ingredients.
- 4. Pour the chicken broth over everything in the slow cooker.
- 5. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until chicken is cooked through and easily shreddable.
- 6. Carefully remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks.
- 7. Return the shredded chicken to the slow cooker. Add the cubed cream cheese. Stir until the cream cheese is completely melted and has created a rich, creamy texture. Stir gently to avoid breaking the beans too much.
- 8. Taste the chili and season with salt and freshly ground black pepper as needed. Adjust any other seasonings if you feel it needs a little more kick or depth.
- 9. Ladle the hot chili into bowls and serve with your favorite toppings.
Notes
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Reheat on the stovetop or in the microwave until thoroughly heated through.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-450 (varies with toppings)
- Sugar: Approx. 3-5g
- Sodium: Approx. 600-900mg (varies with broth and toppings)
- Fat: Approx. 15-25g
- Carbohydrates: Approx. 20-30g
- Fiber: Approx. 5-8g
- Protein: Approx. 30-40g