Go Back
- 1 lb boneless, skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 cup chicken broth - 1 medium onion, chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon oregano - 1 cup heavy cream - 1 cup corn (fresh, frozen, or canned) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) I love these ingredients for creamy white chicken chili. Each one adds a great taste. The chicken breasts give the chili its heartiness. They soak up the flavors as they cook. The white beans add creaminess and protein. A can of chicken broth ties everything together. Onions and garlic are my favorite aromatics. They bring warmth and depth to the dish. I add cumin, chili powder, and oregano for spice. These seasonings give the chili a warm kick, perfect for chilly days. Heavy cream makes the chili rich and smooth. I use corn for a touch of sweetness. Fresh cilantro adds brightness when served. A squeeze of lime juice at the end brings the dish to life. You will love how these ingredients blend into a delightful meal! - Sautéing onions and garlic Start by heating two tablespoons of olive oil in a skillet over medium heat. Add one chopped onion and two minced garlic cloves. Cook for about 3-4 minutes. You want them soft and fragrant. This step builds a strong flavor base for your chili. - Layering ingredients in the crockpot In your crockpot, add the sautéed onion and garlic. Next, layer in 1 pound of boneless, skinless chicken breasts. Add one can of drained white beans and one can of diced green chilies. Pour in 1 cup of chicken broth and 1 cup of corn. Then, sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of oregano. Add salt and pepper to taste. Stir to mix all the ingredients well. Make sure the chicken is submerged in the broth. - Covering and setting the crockpot Place the lid on your crockpot. Set it to low for 6-7 hours or high for 3-4 hours. The goal is to cook until the chicken is tender and cooked through. This slow cooking lets all the flavors meld nicely. - Shredding the chicken Once the cooking time is up, carefully remove the chicken breasts. Use two forks to shred the chicken. It's easy to do when the chicken is tender. After shredding, return the chicken to the crockpot and stir it back into the chili. - Adding cream and adjusting seasoning Next, stir in 1 cup of heavy cream. Let it cook on low for an additional 15-20 minutes. This step makes the chili creamy and rich. Taste the chili and adjust the seasoning if needed. - Serving suggestions Serve your creamy white chicken chili hot. Top each bowl with chopped fresh cilantro and a squeeze of lime juice. This adds a fresh kick. Enjoy this comforting meal with friends or family. To make your creamy white chicken chili even better, consider adding spices like smoked paprika or cayenne. A small pinch of these can boost the depth of flavor. You can also swap chicken for turkey or even add shrimp. Each option gives a different taste and texture. Sautéing the onion and garlic first is key. This step builds a strong base flavor. It only takes a few minutes, but it makes a big difference. When using a crockpot, make sure to layer the ingredients well. This ensures even cooking and rich flavor throughout the dish. Serve your chili with toppings like cheese, avocado, or tortilla strips for extra crunch. A squeeze of lime adds brightness. If you have leftovers, try making quesadillas or stuffed peppers. They are tasty and fun ways to enjoy your meal again. {{image_2}} You can make great gluten-free options by using gluten-free broth and spices. Most canned beans are gluten-free, so they work well too. For dairy-free substitutions, try coconut cream instead of heavy cream. This swap keeps the chili rich and creamy without dairy. If you want to try different flavors, you can use different beans. Great choices include black beans or kidney beans. For proteins, shredded turkey or tofu can work well. Add spices like smoked paprika for a unique twist. Consider adding diced bell peppers or zucchini for extra veggies. To adjust the recipe for larger servings, simply double the ingredients. This chili works well for gatherings. For smaller servings, cut the ingredients in half. You can store leftovers in the fridge for about three days. This makes meal prepping easy. Store leftover creamy white chicken chili in an airtight container. Make sure it cools to room temperature before sealing. This helps keep it fresh. You can keep it in the fridge for up to 3-4 days. If you plan to eat it later, label the container with the date. To freeze creamy white chicken chili, let it cool completely. Then, pour it into freezer-safe bags or containers. Squeeze out excess air to prevent freezer burn. It can stay frozen for up to 3 months. When you want to eat it, move the chili to the fridge overnight to thaw. You can also defrost it in the microwave if needed. Reheat your chili on the stovetop over medium heat. This way, it warms evenly and keeps its flavor. Stir it often to prevent sticking. You can also use the microwave. Heat it in short bursts, stirring in between. This will help warm it up without drying it out. Cooking white chicken chili in a crockpot takes time but is worth it. If you cook on low, it takes about 6 to 7 hours. Cooking on high speeds things up to about 3 to 4 hours. The key is to ensure the chicken is fully cooked and tender when you check it. Yes, you can use frozen chicken breasts in this recipe. Just place them in the crockpot without thawing. Cook on high for about 4 to 5 hours or low for 7 to 8 hours. Make sure to check that the chicken reaches a safe temperature of 165°F before serving. To add extra flavor to your chili, consider these ideas: - Top with fresh diced avocado for creaminess. - Sprinkle shredded cheese for a rich finish. - Add diced jalapeños for a spicy kick. - Serve with crispy tortilla strips for crunch. - Squeeze lime juice over the top to brighten flavors. These additions can make your creamy white chicken chili even more delicious! This blog post covered how to make a creamy white chicken chili in a crockpot. We discussed the key ingredients, step-by-step instructions, tips for flavor, and variations for different diets. You can adjust the recipe to suit your needs, whether you seek gluten-free or dairy-free options. Remember, making this dish is easy, and it can be a fun family meal. Use these tips to create a delicious, warming chili that everyone will love. Now, enjoy cooking and make it your own!

Creamy White Chicken Chili Crockpot

Warm up your dinner routine with this creamy white chicken chili that is both comforting and delicious! With tender chicken, white beans, and a blend of spices, this easy crockpot recipe is perfect for busy nights. It's full of flavor and simple to prepare, making it a family favorite. Ready to enjoy a hearty meal? Click through for the full recipe and tips on how to make your chili unforgettable!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) white beans, drained and rinsed

1 can (10 oz) diced green chilies

1 medium onion, chopped

2 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon oregano

Salt and pepper to taste

1 cup corn (fresh, frozen, or canned)

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant, about 3-4 minutes.

    In a crockpot, add the sautéed onions and garlic, then layer in the chicken breasts, white beans, green chilies, chicken broth, corn, cumin, chili powder, oregano, salt, and pepper.

      Stir the ingredients together to combine well, ensuring the chicken is submerged in the broth mixture.

        Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

          Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.

            Stir in the heavy cream and let it cook for an additional 15-20 minutes on low heat to warm through. Adjust seasoning if needed.

              Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice on top.

                Prep Time, Total Time, Servings: 15 mins | 6-7 hours | 6 servings