Description

This Crockpot White Chicken Chili is a comforting, flavorful slow-cooked stew featuring tender chicken breasts simmered with white beans, fire-roasted green chiles, aromatic spices, and creamy cheese. Perfect for a hearty meal, it combines a delicate blend of cumin, chili powder, and oregano with a touch of heat from cayenne pepper, resulting in a rich and satisfying chili that is easy to prepare and perfect for cozy dinners.

Ingredients

Scale

Chicken and Seasonings

2 pounds boneless skinless chicken breasts
1 ½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon ground coriander

Liquids and Vegetables

4 cups chicken broth
1 large onion, diced
3-4 cloves garlic, minced
2 (4 oz) cans fire roasted mild diced green chiles
1 bay leaf
1 ½ cups frozen corn, thawed

Beans

2 (15.5 oz) cans cannellini beans (white kidney beans), drained and rinsed
1 (15.5 oz) can pinto beans, drained and rinsed

Dairy and Garnishes

6 ounces (¾ block) cream cheese
Fresh cilantro for garnish (optional)
Shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado for serving (optional)

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Instructions

Prepare the Slow Cooker: Lay the chicken breasts directly into the bottom of your slow cooker to form the base of the chili.
Season the Chicken: Sprinkle ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander over the chicken to infuse it with robust flavors.
Add Liquids and Vegetables: Pour in the chicken broth, then add the diced onion, minced garlic, and fire-roasted diced green chiles. Place a bay leaf on top for aromatic depth.
Cook the Chili: Cover with the lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the chicken is tender and easily shredded.
Add Beans and Corn: During the last 2 hours of cooking, add the drained cannellini beans, pinto beans, and thawed corn to allow them to soften without becoming mushy.
Blend to Thicken: Remove about 2 cups of the chili (including beans) along with the cream cheese and blend quickly in a blender, food processor, or with an immersion blender until smooth and creamy. Pour this mixture back into the slow cooker and stir well.
Shred the Chicken: Remove the chicken breasts and transfer them to a cutting board. Shred into bite-sized pieces using two forks, then return the shredded chicken to the slow cooker and mix thoroughly.
Final Seasoning and Serving: Taste the chili and adjust seasoning if needed. Garnish with fresh cilantro if desired. Serve hot with optional toppings such as shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado for a rich and satisfying meal.

Notes

Adding the beans late in the cooking process ensures they retain texture and do not become overly mushy.
Blending some of the chili with cream cheese thickens the chili and adds a creamy texture without overpowering the flavors.
Feel free to adjust cayenne pepper for more or less heat according to your preference.
Using fire-roasted green chiles adds a smoky flavor that complements the spices beautifully.
This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 720mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 28g
Cholesterol: 75mg