Description
Crock Pot White Chicken Chili is a hearty, creamy chili made with tender chicken, white beans, green chiles, corn, and a blend of spices, slow-cooked to perfection.
Ingredients
Cooking spray – To prevent sticking and make cleanup easier.
1 (10-ounce) can green enchilada sauce – Adds tangy, mild heat and depth of flavor.
2 (15.5-ounce) cans Great Northern white beans, drained and rinsed – These beans are creamy and mild, perfect for white chili.
1 pound boneless, skinless chicken thighs or breasts – Both work well; thighs are juicier, while breasts are leaner (see note 1).
1-1/2 cups frozen corn – Adds sweetness and texture.
2 (4-ounce) cans diced green chiles, mild – For gentle heat and flavor.
3/4 teaspoon dried oregano – Brings a subtle herbal note.
3/4 teaspoon paprika – Adds color and a hint of smokiness.
1 tablespoon chili powder – For classic chili flavor.
1 tablespoon ground cumin – Earthy and warming.
1 teaspoon salt – Enhances all the flavors.
1/4 teaspoon pepper – For a touch of heat.
2 cups chicken stock or broth – Use low-sodium if you prefer (see note 2).
Add Later
1 (8-ounce) package cream cheese – Softened; this makes the chili creamy and rich (see note 3).
1/4 cup finely chopped cilantro (optional) – For a fresh, herby finish.
1 large lime (optional) – Adds brightness and acidity.
Optional toppings for serving – See note 4 for ideas like shredded cheese, sour cream, avocado, or tortilla strips.
Instructions
Step 1: Prepare Your Crock Pot
Start by spraying the inside of a 6-quart Crock Pot with cooking spray. This helps prevent sticking and makes cleanup a breeze.
Step 2: Add the Main Ingredients
Trim any excess fat from your chicken. If you’re using chicken breasts, cut them into 2–3 large pieces so they cook evenly and shred easily later.
Add the following “add first” ingredients to your Crock Pot:
- Green enchilada sauce
- Drained and rinsed Great Northern white beans
- Chicken thighs or breasts
- Frozen corn
- Diced green chiles
- Dried oregano
- Paprika
- Chili powder
- Ground cumin
- Salt and pepper
- Chicken stock or broth
Stir everything together to combine, making sure the chicken is fully submerged in the liquid. This ensures even cooking and maximum flavor.
Step 3: Slow Cook the Chili
Cover the Crock Pot with the lid. Cook on low for 4–6 hours or high for 3–5 hours. The chili is ready when the chicken is cooked through and shreds easily with a fork.
Step 4: Shred the Chicken
Once the chicken is tender, remove it from the Crock Pot and place it in a bowl. Use two forks to shred the chicken into bite-sized pieces. Set the shredded chicken aside for now.
Step 5: Add Cream Cheese
Soften the cream cheese in the microwave for about 1 minute. Add the softened cream cheese to the Crock Pot. Use a whisk to briskly mix the cream cheese into the chili until it’s completely smooth and incorporated. This step gives your white chicken chili its signature creamy texture.
Step 6: Finish the Chili
Return the shredded chicken to the Crock Pot. If you like, stir in the chopped cilantro and squeeze in 1–2 tablespoons of fresh lime juice for a burst of freshness and flavor.
Step 7: Serve and Enjoy
Ladle the Crock Pot White Chicken Chili into bowls. Top with your favorite toppings such as shredded cheese, sour cream, diced avocado, or crunchy tortilla strips. Serve with lime wedges on the side for extra zing.
- Prep Time: 10 min
- Cook Time: 5 hours
- Category: Crock Pot
- Method: Slow Cooking
- Cuisine: American