Introduction:
Warm up with this comforting Creamy Crockpot White Chicken Chili. Packed with tender chicken, creamy beans, and a rich, flavorful broth, this chili is perfect for busy days and cozy nights. Just set it in the crockpot and let it simmer, filling your home with delicious aromas. Serve it with a side of crusty bread or some tortilla chips for a satisfying meal.
Why You’ll Love This Recipe:
- Rich and creamy with tender chicken and hearty beans.
- Easy to prepare with minimal hands-on time.
- Ideal for busy days, and perfect for leftovers.
- Customizable with your favorite toppings and garnishes.
Ingredients:
For the Chili:
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (such as great northern or cannellini), drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For Toppings (Optional):
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Chopped fresh cilantro
- Sour cream
- Sliced jalapeños
- Lime wedges
Instructions:
Prepare the Ingredients:
- Place the chicken breasts or thighs at the bottom of the crockpot.
- Add the diced onion, minced garlic, white beans, corn, and green chilies.
Add the Seasonings:
- In a medium bowl, combine the chicken broth, heavy cream, cumin, oregano, paprika, garlic powder, onion powder, salt, and pepper.
- Pour the mixture over the ingredients in the crockpot. Stir to combine.
Cook the Chili:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred with two forks. Return the shredded chicken to the crockpot and stir to combine.
Serve:
- Serve the white chicken chili hot, topped with shredded cheese, chopped cilantro, sour cream, sliced jalapeños, and lime wedges, if desired.
Tips for Success:
- Chicken: Use chicken thighs for extra tenderness or breasts for a leaner option. Both work well.
- Creaminess: For a thicker chili, you can mash some of the beans with a fork before adding them to the crockpot.
- Adjust Seasoning: Taste and adjust the seasoning as needed before serving.
Recipe Variations:
- Spicy Chili: Add a chopped jalapeño or a dash of hot sauce for extra heat.
- Vegetarian Version: Substitute the chicken with extra beans or tofu, and use vegetable broth instead of chicken broth.
- Cream Cheese Addition: Stir in a block of cream cheese during the last 30 minutes of cooking for an extra creamy texture.
Serving Suggestions:
- Serve with a side of crusty bread or tortilla chips for dipping.
- Pair with a fresh salad or a side of rice for a more substantial meal.
Freezing and Storage:
- Storage: Keep leftover chili in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cooled chili in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat in the crockpot or on the stove.
- Reheating: Reheat leftovers on the stove over medium heat or in the microwave until warmed through.
Special Equipment:
- Crockpot: Essential for slow cooking and developing the rich flavors in this chili.
FAQ:
- Can I use frozen chicken? Yes, you can use frozen chicken. Just add a little extra cooking time.
- Can I make this ahead of time? Yes, this chili can be made ahead of time and refrigerated or frozen for later use.
- Can I use a different type of bean? Certainly! You can substitute with other white beans or even kidney beans if you prefer.
Nutrition Information (per serving):
- Calories: 350
- Protein: 25g
- Carbs: 30g
- Fat: 15g
Creamy Crockpot White Chicken Chili
- Total Time: 0 hours
Ingredients
Scale
For the Chili:
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (such as great northern or cannellini), drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For Toppings (Optional):
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Chopped fresh cilantro
- Sour cream
- Sliced jalapeños
- Lime wedges
Instructions
Prepare the Ingredients:
- Place the chicken breasts or thighs at the bottom of the crockpot.
- Add the diced onion, minced garlic, white beans, corn, and green chilies.
Add the Seasonings:
- In a medium bowl, combine the chicken broth, heavy cream, cumin, oregano, paprika, garlic powder, onion powder, salt, and pepper.
- Pour the mixture over the ingredients in the crockpot. Stir to combine.
Cook the Chili:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred with two forks. Return the shredded chicken to the crockpot and stir to combine.
Serve:
- Serve the white chicken chili hot, topped with shredded cheese, chopped cilantro, sour cream, sliced jalapeños, and lime wedges, if desired.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
Nutrition
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 30g
- Protein: 25g
Closing Notes:
Have you tried making this Creamy Crockpot White Chicken Chili? Share your experience in the comments below! Don’t forget to tag us on social media with your delicious creations, and stay tuned for more comforting and tasty recipes.
