If you are looking for a lighter, zestier alternative to traditional beef chili, this Crockpot White Chicken Chili is the perfect solution. This recipe swaps heavy tomato bases and ground beef for lean chicken breast, protein-packed white beans, and a bright, creamy broth infused with green chilies and lime. By using the slow cooker, the chicken becomes so tender it falls apart with a fork, while the flavors of cumin and oregano deeply penetrate every bite. It is a warm, comforting, and nutrient-dense meal that feels indulgent without the heavy calories.
Why This Recipe Works
- Effortless Tenderness: Cooking chicken breasts on low heat for several hours ensures they stay juicy and easy to shred, avoiding the toughness that can come from high-heat stovetop cooking.
- The “Creamy” Secret: Instead of using excessive heavy cream, we partially mash some of the white beans and stir in a small amount of cream cheese or Greek yogurt at the end to create a rich, velvety texture.
- Zesty Flavor Profile: The combination of mild green chilies, fresh lime juice, and aromatic cumin provides a “bright” heat that is flavorful rather than just spicy.
- Perfect for Groups: This is the ultimate “set-it-and-forget-it” meal for game days, potlucks, or busy family weeknights.
Recipe Details
- Prep Time: 15 Minutes
- Cook Time: 4 Hours (High) or 7–8 Hours (Low)
- Total Time: ~8 Hours
- Yield: 6 Servings
- Difficulty: Very Easy
Ingredients
- 1.5 lbs Boneless Skinless Chicken Breasts
- 2 cans (15 oz each) Great Northern or Cannellini Beans, drained and rinsed
- 1 can (7 oz) Chopped Green Chilies (mild or hot, depending on preference)
- 1 Medium Yellow Onion, diced
- 2 cloves Garlic, minced
- 1 cup Frozen Corn
- 3 cups Chicken Broth
- 1.5 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1/2 tsp Chili Powder
- 4 oz Cream Cheese, softened (or 1/2 cup Plain Greek Yogurt)
- 1 Tbsp Fresh Lime Juice
- Essential Toppings: Sliced avocado, fresh cilantro, shredded Monterey Jack cheese, and tortilla chips.
Instructions
- Layer the Crockpot: Place the raw chicken breasts at the bottom of the slow cooker. Add the beans, green chilies, onion, garlic, corn, cumin, oregano, and chili powder on top.
- Liquid Gold: Pour in the chicken broth.
- Slow Cook: Cover and cook on Low for 7–8 hours or High for 4 hours.
- Shred the Chicken: Remove the chicken breasts to a plate and shred with two forks. Return the shredded meat to the pot.
- The Creamy Finish: Stir in the softened cream cheese (or Greek yogurt) and lime juice. Stir until the cream cheese is fully melted and the broth is uniform and creamy.
- Pro-Tip: For a thicker chili, mash 1/2 cup of the beans against the side of the pot before adding the chicken back in.
- Serve: Ladle into bowls and pile high with avocado, cheese, and cilantro.
Conclusion
This Crockpot White Chicken Chili is a masterclass in balanced flavors. It provides all the comfort of a traditional chili but with a refreshing, citrusy finish that sets it apart. Because it is high in protein and fiber, it’s a meal that keeps you full and satisfied. Whether you’re meal prepping for the week or feeding a crowd during football season, this creamy white chili is guaranteed to become a household staple.
(FAQ)
Q: Can I use frozen chicken breasts?
A: Yes, but it is generally safer to thaw them first to ensure they reach a safe internal temperature quickly enough in the slow cooker. If using frozen, increase the cook time by 1-2 hours.
Q: Is this chili spicy?
A: It is very mild as written. If you prefer more heat, use “hot” canned green chilies instead of mild, or add a diced jalapeño to the pot at the beginning.
Q: How do I store and reheat?
A: This chili stays fresh in the fridge for up to 4 days. Reheat gently on the stove over low heat. If using Greek yogurt, be careful not to boil it after reheating, as it may curdle.
