Easy White Chicken Chili Crockpot
This creamy and flavorful white chicken chili is made effortlessly in a crockpot, featuring tender shredded chicken, white beans, sweet corn, and a blend of Southwest spices. Perfect for busy families, this recipe is versatile, comforting, and packed with protein.
Equipment
- 5-quart (or larger) slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Two forks (for shredding chicken)
Ingredients
- Protein & Base:
- 1 lb boneless skinless chicken breasts
- 2 15 oz cans Great Northern beans or cannellini beans, drained and rinsed
- 1 cup frozen or canned corn drained
- 4 cups chicken broth
- 1 4 oz can diced green chilies
- Seasonings & Flavoring:
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper optional, for heat
- Salt and pepper to taste
- Creamy Finish:
- 1/2 cup sour cream or 4 oz cream cheese softened
- 2 tbsp fresh cilantro optional, for garnish
Instructions
- Prepare the Base:
- Add chicken breasts, beans, corn, chicken broth, green chilies, and all the seasonings (cumin, chili powder, garlic powder, onion powder, cayenne pepper, salt, and pepper) to the crockpot.
- Cook:
- Cover and cook on low for 8 hours or high for 4 hours, until the chicken is tender and easily shredded.
- Shred the Chicken:
- Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.
- Add Creaminess:
- Stir in sour cream or softened cream cheese until well blended and creamy. Adjust seasonings as needed.
- Serve:
- Ladle into bowls and garnish with fresh cilantro, shredded cheese, sliced avocado, or crushed tortilla chips as desired.
Notes
Make it Spicier: Add more cayenne pepper, diced jalapeños, or serrano peppers for extra heat.
Thickening Option: Mash a portion of the beans in the crockpot or use a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) to thicken.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. This dish doesn’t freeze well due to the dairy content.
Variations: Use chicken thighs for a richer flavor or swap cream cheese with Greek yogurt for a lighter version.
Thickening Option: Mash a portion of the beans in the crockpot or use a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) to thicken.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. This dish doesn’t freeze well due to the dairy content.
Variations: Use chicken thighs for a richer flavor or swap cream cheese with Greek yogurt for a lighter version.