Creamy Crockpot White Chicken Chili is a comforting and hearty dish that’s perfect for chilly nights or when you’re craving something warm and satisfying. Packed with tender shredded chicken, white beans, green chilies, and a luscious creamy base, this recipe is as delicious as it is easy to prepare.

With the help of a slow cooker, you can set it and forget it, letting the rich flavors meld together effortlessly over hours. This one-pot wonder is ideal for family dinners, gatherings, or meal prepping for the week.

Why You Will Love This Recipe:

Effortless Preparation: Minimal prep work and the convenience of the crockpot make this dish a breeze to cook.

Rich and Creamy: The velvety texture and savory flavors make it irresistible.
High in Protein: Packed with lean chicken and beans, it’s a nutritious and filling option.
Customizable: You can adjust the spice level or toppings to suit your preferences.

Perfect for Leftovers: The flavors deepen over time, making it even better the next day.

Ingredients:

1 ½ pounds of boneless, skinless chicken breasts
2 cups of chicken broth

1 (15-ounce) can of white beans (like cannellini or great northern), drained and rinsed
1 (10-ounce) can of diced green chilies
1 cup of frozen or canned corn, drained

1 teaspoon of ground cumin
1 teaspoon of smoked paprika
1 teaspoon of garlic powder

½ teaspoon of onion powder
½ teaspoon of chili powder (optional for heat)
Salt and black pepper to taste

8 ounces of cream cheese, softened
½ cup of heavy cream
Juice of one lime

Fresh cilantro, chopped (for garnish)
Optional toppings: shredded cheese, sour cream, sliced jalapeños, tortilla chips

Step-by-Step Process:

Place the chicken breasts at the bottom of the crockpot.

Add chicken broth, white beans, diced green chilies, corn, cumin, smoked paprika, garlic powder, onion powder, and chili powder. Season with salt and pepper.
Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and cooked through.
Remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot.

Add softened cream cheese and heavy cream, stirring until fully incorporated. Let it cook for an additional 20-30 minutes until the chili is creamy and well blended.
Squeeze in fresh lime juice and stir.
Serve hot, garnished with cilantro and your favorite toppings like shredded cheese or sour cream.

Variations:

Vegetarian Option: Replace chicken with additional beans, like chickpeas or kidney beans, and use vegetable broth instead of chicken broth.
Spicy Kick: Add diced jalapeños or a splash of hot sauce for an extra spicy version.
Thicker Consistency: Blend a portion of the beans with the broth before adding them to the crockpot for a thicker texture.

Low-Calorie Version: Swap heavy cream and cream cheese with reduced-fat versions or plain Greek yogurt for a lighter dish.

FAQs:

Q: Can I use rotisserie chicken instead of raw chicken?
A: Yes, rotisserie chicken works well. Add it in the last hour of cooking along with the cream cheese and heavy cream.

Q: How long can I store leftovers?
A: Store the chili in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.

Q: Can I make this recipe on the stovetop?
A: Absolutely. Cook the chicken and other ingredients in a large pot over medium heat until the chicken is cooked through. Then shred the chicken, add the creamy ingredients, and simmer until thickened.

How to Serve:

Serve this creamy white chicken chili in bowls, topped with shredded cheese, sour cream, and fresh cilantro. Pair it with tortilla chips, crusty bread, or a simple side salad for a complete meal. For a fun twist, use it as a filling for burritos or tacos.

This Creamy Crockpot White Chicken Chili is a comforting and versatile dish that will quickly become a favorite in your household.