Crockpot white chicken chili is the perfect comfort food, combining the bold flavors of spices, creamy ingredients, and tender chicken, all simmered to perfection in your slow cooker. With its rich, savory base and a hint of spice, this dish is not only hearty and filling, but also super easy to prepare. You can set it up in the morning, go about your day, and return to a warm, inviting meal ready to serve. It’s a great dish for gatherings, weeknight dinners, or even meal prep for the week ahead. Let’s dive into what makes this recipe a fabulous addition to your cooking repertoire.
Why We Love This Crockpot White Chicken Chili Recipe
This crockpot white chicken chili recipe stands out for a number of reasons. First, it’s incredibly straightforward, ideal for beginners and busy cooks alike. All you need to do is layer the ingredients in your crockpot and let it work its magic. The hands-off cooking process means you have more time for other tasks. Secondly, the flavor profile of this chili is unmatched. The combination of spices provides a nice kick without overwhelming the palate. Finally, it’s versatile. Whether you’re serving it on a chilly night, during a game day gathering, or as part of a holiday spread, everyone will love digging into a warm bowl of this delicious dish.
Ingredients about Crockpot White Chicken Chili
Here’s what you will need to make this delightful dish:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) green chilies, diced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 3 cups chicken broth
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese (plus extra for topping)
- cilantro, chopped (for garnish)
- jalapeños, sliced (for topping)
- lime wedges (for serving)
How to Make Crockpot White Chicken Chili Directions
Making crockpot white chicken chili is a breeze. Follow these simple steps to ensure your dish comes out perfectly every time:
- Layer the Base: Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This helps them cook evenly and absorb all the flavors from the other ingredients.
- Add the Good Stuff: Next, toss in the diced onion and minced garlic over the chicken. These will infuse the dish with wonderful aromas as they cook. Then, add in your beans, corn, and diced green chilies. Don’t forget the seasonings—cumin, chili powder, paprika, oregano, salt, and black pepper. This is where all your flavors will come together, creating that delightful chili flavor.
- Pour in the Chicken Broth: Once everything is in the crockpot, pour the chicken broth over the top to cover all the ingredients. The broth will help to create a savory liquid that enhances the overall taste.
- Slow Cook: Cover your crockpot and set it to cook on LOW for 6 hours or on HIGH for approximately 3 hours. Cooking it longer on LOW allows for deeper flavor development, but both settings will yield tender chicken that shreds easily.
- Shred and Cream: After the cook time, remove the chicken breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. Now for the creamy element! Add the softened cream cheese, sour cream, and shredded Monterey Jack cheese to the mixture. Stir well until everything melts together into a luscious, creamy blend.
- Taste and Serve: Let it cook uncovered for an additional 15 minutes on LOW, stirring occasionally. This will help all the flavors meld even more beautifully. Once done, it’s ready to serve!
How to Serve Crockpot White Chicken Chili
Serving your crockpot white chicken chili is as delicious as making it. You can ladle the chili into bowls and add your favorite toppings. Consider garnishing with fresh chopped cilantro for a burst of color and flavor. Sliced jalapeños can add a nice kick of heat for those who prefer a spicier dish. A sprinkle of extra Monterey Jack cheese on top is not only visually appealing but adds a delightful creaminess. Serve with lime wedges on the side; squeezing fresh lime juice just before eating adds a zesty twist that enhances the dish. Whether enjoyed on its own or alongside some crusty bread or tortilla chips, this chili will quickly become a family favorite.
Expert Tips: Crockpot White Chicken Chili
- Customizing Spice Levels: If you prefer a milder chili, use less chili powder or omit the jalapeños when serving. You can always add these after the fact for those who like heat.
- Use Frozen Chicken: Don’t worry if you have frozen chicken breasts! You can still use them directly in your crockpot; just increase the cooking time by an hour or so.
- Mind the Beans: If you want a thicker chili, consider using only one can of beans, or blend one can into a puree before adding, giving your chili that creamy texture you crave.
- Storing Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator. They’ll keep well for about 3 to 4 days.
- Make it Ahead: This chili reheats beautifully, making it perfect for meal prepping. Just make a big batch on the weekend and enjoy it throughout the week.
How to Store Crockpot White Chicken Chili
Proper storage is vital to maintaining the quality of your crockpot white chicken chili. Allow the chili to cool before transferring it to airtight containers. Store the leftovers in the refrigerator, where they will remain fresh for 3 to 4 days. If you want to keep it longer, consider freezing the chili. It will keep in the freezer for up to 3 months. To reheat, you can thaw it overnight in the refrigerator and warm it back up on the stove or in the microwave. Just remember to give it a good stir while heating to ensure even heating throughout.
Variation of Crockpot White Chicken Chili
While the classic crockpot white chicken chili recipe is irresistible, there are plenty of ways to change things up. Here are some ideas to inspire your culinary creativity:
- Add More Vegetables: Feel free to include additional vegetables like bell peppers, zucchini, or spinach. They’ll not only add nutrition but also a pop of color.
- Swap the Cheese: If you’re not a fan of Monterey Jack, try adding pepper jack for a spicy kick or cream cheese for an even creamier finish.
- Make It Vegetarian: Substitute the chicken with diced tofu, and replace the chicken broth with vegetable broth. You can also increase the number of beans to make it heartier.
- Creamy Coconut Twist: For a different flavor profile, replace some of the cream cheese with coconut cream. This will give the chili a sweet, tropical flavor.
- Chili Verde Version: If you want a twist on tradition, use tomatillos and swap the green chilies for salsa verde for a brighter taste.
FAQ
What is crockpot white chicken chili?
Crockpot white chicken chili is a creamy, flavorful dish made with boneless chicken, white beans, corn, and a blend of spices, all cooked slowly in a crockpot.
How do I make crockpot white chicken chili thicker?
To thicken your chili, you can blend one can of beans into a puree before adding it to the crockpot, or simmer the chili uncovered for longer after cooking.
Can I use frozen chicken in crockpot white chicken chili?
Yes, you can use frozen chicken breasts directly in your crockpot. Just increase the cooking time by about an hour.
How should I store leftovers of crockpot white chicken chili?
Store leftover chili in an airtight container in the refrigerator for up to 3 to 4 days, or freeze it for up to 3 months.
What toppings can I use for crockpot white chicken chili?
Consider toppings like shredded cheese, sour cream, chopped cilantro, sliced jalapeños, and lime wedges for added flavor and freshness.
Crockpot White Chicken Chili
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts Use frozen chicken if needed, just increase the cooking time.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans Great Northern or cannellini beans, drained and rinsed
- 1 can corn, drained
- 1 can green chilies, diced
- 3 cups chicken broth
Seasonings
- 1 tsp cumin
- 1 tsp chili powder Adjust to taste.
- 1 tsp paprika
- 0.5 tsp oregano
- 0.5 tsp salt Adjust to taste.
- 0.25 tsp black pepper
Creamy Ingredients
- 4 oz cream cheese, softened
- 0.5 cup sour cream
- 0.5 cup shredded Monterey Jack cheese Plus extra for topping.
Garnishes
- cilantro, chopped For garnish.
- jalapeños, sliced For topping.
- lime wedges For serving.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Add the diced onion and minced garlic over the chicken.
- Add the beans, corn, and diced green chilies, followed by the seasonings.
- Pour the chicken broth over the top to cover the ingredients.
Cooking
- Cover the crockpot and cook on LOW for 6 hours or on HIGH for approximately 3 hours.
- After cooking, shred the chicken into bite-sized pieces and return to the pot.
- Stir in the cream cheese, sour cream, and shredded Monterey Jack cheese until melted and combined.
- Cook uncovered for an additional 15 minutes on LOW, stirring occasionally.
Serving
- Ladle the chili into bowls and garnish with cilantro, jalapeños, and a sprinkle of Monterey Jack cheese.
- Serve with lime wedges for a zesty twist.
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