Description
This White Chicken Chili Crockpot recipe is a comforting and flavorful slow cooker meal perfect for busy days. Combining tender shredded chicken, creamy beans, sweet corn, and a blend of spices, it offers a hearty chili with a subtle kick. Made in the slow cooker, it’s easy to prepare ahead and delivers rich, satisfying flavors with minimal effort.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 (4 ounce) cans diced green chilies, undrained (divided)
- 1 (15 ounce) can corn, drained
- 1/4 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 1 tablespoon olive oil
- 3 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup heavy cream or half-and-half
Optional Toppings
- Shredded cheddar cheese
- Avocado slices
- Sour cream
Instructions
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Cook peppers and garlic: Stir in minced garlic, green bell pepper, and red bell pepper. Cook for another 5 minutes until peppers are slightly tender.
- Add spices: Mix in cumin, chili powder, smoked paprika, cayenne pepper if using, salt, and black pepper. Cook for 1 minute while stirring constantly to release the spices’ aromas.
- Brown chicken: Place chicken breasts in the skillet and cook until browned on all sides for added flavor.
- Transfer to slow cooker: Transfer browned chicken and sautéed vegetables to a slow cooker. Pour in chicken broth, scraping the skillet to loosen browned bits and add flavor.
- Add beans, corn, and chilies: Mix in great northern beans, cannellini beans, corn, and the second can of diced green chilies.
- Cook slowly: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and shreds easily.
- Shred chicken: Using two forks, shred the chicken directly in the slow cooker, distributing it evenly throughout the chili.
- Add cream: Gently stir in heavy cream or half-and-half, careful to avoid vigorous stirring to prevent curdling.
- Season to taste: Taste the chili and adjust salt or other seasonings as needed.
- Serve and garnish: Garnish with fresh cilantro and offer lime wedges on the side. Serve with optional toppings like shredded cheddar cheese, avocado, or sour cream.
Notes
- For extra heat, include the optional cayenne pepper or add jalapeños.
- To make the recipe lighter, substitute half-and-half or heavy cream with a lighter dairy or omit entirely.
- Use a rotisserie chicken to save time by adding it after step 6 instead of cooking chicken in the skillet.
- Leftovers keep well and often taste better the next day.
- Can be frozen in portions for convenient future meals.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
