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Crockpot White Chicken Chili

A bowl of creamy crockpot white chicken chili, topped with shredded chicken, white beans, and fresh parsley.
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A creamy, comforting, and mildly spicy slow cooker chili perfect for busy weeknights or game day.

Ingredients

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  • 3 boneless, skinless chicken breasts
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (15 ounce) can navy beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 ounces cream cheese, cubed
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: shredded cheese, sour cream, avocado, lime wedges, tortilla chips

Instructions

  1. Place chicken breasts in the slow cooker.
  2. Add diced green chiles, rinsed and drained beans, chicken broth, cumin, oregano, salt, black pepper, and cayenne pepper (if using).
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
  4. Remove chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  5. Stir in the cubed cream cheese until melted and the chili is creamy.
  6. Stir in fresh cilantro.
  7. Serve hot with your favorite toppings.

Notes

  • For a thicker chili, you can mash some of the beans against the side of the slow cooker before serving.
  • Rotisserie chicken can be used as a shortcut; add it during the last hour of cooking.
  • If you prefer a chili without cream cheese, you can omit it or stir in 1/2 cup of heavy cream at the end for richness.
  • This chili is a great base for a toppings bar, allowing everyone to customize their bowl.

Nutrition

Find it online: https://carlacooking.com/crockpot-white-chicken-chili/