Crock Pot White Chicken Chili

Okay, let me tell you about this.Crock Pot White Chicken Chili.. It’s like, the ultimate comfort food, but without all the fuss of regular chili. Think creamy, savory, packed with chicken and beans, and seriously, SO easy to throw together. It kind of reminds me of Chicken Noodle Soup, but kicked up a notch. My grandma used to make the best chicken noodle, but this? This is a game-changer for busy weeknights. I swear, the aroma alone is enough to make everyone happy when they walk through the door after a long day. The secret? Letting it simmer low and slow, letting all those flavors meld together into a symphony of deliciousness.

What is a crock pot white chicken chili?

So, what *is* Crock Pot White Chicken Chili anyway? Well, it’s not your traditional, tomato-based chili. Think of it as the lighter, brighter cousin of classic chili. It’s essentially a creamy, white bean-based soup (or stew, depending on how you like it!). It gets its flavor from green chiles, chicken broth, and a blend of spices. The “white” part comes from the white beans, typically Great Northern or cannellini. It’s a super adaptable dish, too – you can adjust the spice level, add different veggies, and even swap out the chicken for turkey if you’re feeling adventurous. Honestly, it’s one of those recipes that’s hard to mess up, which is always a bonus in my book!

Why you’ll love this recipe?

What are some good reasons to try this recipe?flavorIs that amazing? What is the perfect combination of savory chicken, creamy beans, and a hint of spice from the green beans? It’s not spicy, just a nice little kick that warms you from the inside out. Then there’s the second onesimplicity! This is a dump-and-go kind of recipe. Seriously, you just toss everything into the Crock Pot, set it, and forget it. What I love most about this is how cost-efficient it is. Chicken, beans, and broth are all relatively inexpensive, making this a budget-friendly meal that feeds a crowd. And finally, the versatility. You can serve it with so many different toppings – sour cream, avocado, cheese, cilantro, you name it! It’s even great as leftovers. I’ve even used the leftovers to make quesadillas, which my kids devoured. It’s similar to my Chicken Tortilla Soup in terms of ease and flavor, but this one just feels a bit cozier and more comforting, especially on a cold day. I actually prefer this over regular chili sometimes. Seriously, give it a try – you won’t regret it!

How do I make crock pot white chicken chili?

Quick Overview

Alright, so here’s the super quick rundown on how to make this magic happen. Basically, you’re going to throw all your ingredients – chicken, beans, broth, spices, chiles – into your crock pot. Then, you let it cook on low for about 6-8 hours, or on high for 3-4 hours. Once the chicken is cooked through, you shred it right in the crock pot, stir in some Cream Cheese or sour cream for extra creaminess, and boom! Dinner is served. The best part is, you can literally just walk away while it cooks. It is one of the easiest dinners you can prepare.

Ingredients

For the Main Chili:
* 2 lbs boneless, skinless chicken breasts: I usually buy the pre-trimmed ones to save time. You can also use chicken thighs for a richer flavor, but I prefer breasts because they’re leaner.
Cannellini beans also work great! * 2 (15-ounce) cans Great Northern beans, rinsed and drained. How do you get rid of starchy taste?
* 1 (15-ounce) can of cannellini beans, rinsed and drained. I like to use one can of each beans to give it a better texture.
* 1 (10-ounce) can diced tomatoes and green chiles (like Rotel), undrained: What is the best way to add flavor to a drink? If you’re sensitive to spice, you can use mild Rotel or just plain diced tomatoes.
* 1 (4-ounce) can diced green chiles, undrained: What are the best White Chicken chilies? If you want it spicier, use hot green chiles.
* 4 cups chicken broth: I prefer low-sodium so I can control the salt level. How can I make homemade broth?
* 1 medium onion, chopped: Yellow or white onion works fine. I always chop extra and freeze it for future recipes to save time.
* 2 cloves garlic, minced: Is it safe to use fresh garlic powder?
* 1 teaspoon cumin: Adds a warm, earthy flavor.
* 1 teaspoon dried oregano: Adds a touch of herbaceousness.
* 1/2 teaspoon chili powder: Is it good to add a little chili powder to your chicken chili?
* 1/4 teaspoon cayenne pepper (optional): For an extra kick! Omit if you’re sensitive to spice.
* Salt and pepper to taste

For Creaminess (Choose one or both):
* 4 ounces cream cheese, softened: This makes the chili extra creamy and rich. If you like cream cheese, you can also use neufchatel cheese (reduced-fat) if you prefer.
* 1/2 cup sour cream or plain Greek yogurt: Adds a tangy flavor and extra creaminess. I used a dollop of crème fraîche when I had leftovers from another recipe and it worked.

For Toppings (Optional)
* Shredded cheese (cheddar, Monterey Jack, or pepper jack): I usually put a little bit of all 3 kinds to make it even more flavorful and fun.
* Diced avocado: Adds a creamy, healthy fat.
* Sour cream or Greek yogurt: For an extra dollop of creaminess.
* Chopped cilantro: Adds a fresh, vibrant flavor.
* Tortilla chips or strips: For crunch!
* Lime wedges: For a burst of acidity.

What is the step-

Step 1: Combine Ingredients in Crock Pot

Add the chicken breasts, Great Northern beans, cannellini beans, diced tomatoes and green chiles, diced green chiles, chicken broth, onion, garlic, cumin, oregano, chili powder, cayenne pepper (if using), salt, and pepper to your crock pot. Seriously, just dump it all in there! I always make sure the chicken is submerged in the broth to keep it moist.

Step 2: Cook on Low or High

Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. I always do a quick check with a meat thermometer to make sure it’s reached a safe internal temperature (165°F). If you’re short on time, high works great, but low gives the flavors more time to meld together.

Step 3: Shred the Chicken

Remove the chicken breasts from the crock pot and shred them with two forks. I usually shred them right in the pot to save on dishes, but you can shred them on a cutting board if you prefer. I always make sure to get all the little pieces so they’re evenly distributed throughout the chili.

Step 4: Add Creaminess

Return the shredded chicken to the crock pot. Stir in the softened cream cheese (if using) until melted and smooth. If you’re using sour cream or Greek yogurt, stir it in just before serving. I find that adding it too early can sometimes make it curdle, so I wait until the very end. Make sure you have removed the chicken to avoid cooking the sour cream. I always like to let the cream cheese melt for a few minutes before stirring it in to make it easier to incorporate.

Step 5: Season and Serve

Add more salt, pepper, or cayenne pepper to taste. Serve hot, topped with your favorite toppings. I usually set out a toppings bar so everyone can customize their own bowl. It is my favorite!

What to Serve It With

Okay, so the Crock Pot White Chicken Chili is amazing on its own, but it’s even better with the right accompaniments. Here are some of my favorite ways to serve it:

For a Weeknight Dinner: Serve it with a side of crusty bread or cornbread for dipping. A simple green salad also makes a great side dish to balance out the richness of the chili.

For Game Day: Set up a toppings bar with shredded cheese, diced avocado, sour cream, chopped cilantro, tortilla chips, and lime wedges. Let everyone customize their own bowl!

For a Potluck: Bring a big batch of this chili in your crock pot and serve it with all the fixings. It’s always a crowd-pleaser!

For a Cozy Night In: Curl up on the couch with a bowl of this chili and a good movie. It’s the perfect comfort food for a chilly evening. My family loves it with a side of grilled cheese sandwiches for dipping!

Top Tips for Perfecting Your Crock Pot White Chicken Chili

Alright, here are some of my best tips for making this Crock Pot White Chicken Chili absolutely perfect. I’ve learned these over the years of making this recipe, so trust me, they’re worth paying attention to!

Chicken Choice: While chicken breasts are easy and lean, don’t be afraid to use chicken thighs for a richer flavor. I’ve experimented with both, and the thighs definitely add more depth. Just make sure to trim off any excess fat before cooking.

Bean Consistency: For a creamier texture, try using an immersion blender to partially blend the chili after the chicken is shredded. This will thicken it up and make it extra luscious. Just be careful not to over-blend it – you still want some texture from the beans.

Spice Level Control: If you’re sensitive to spice, start with less cayenne pepper and add more to taste. You can also use mild Rotel or just plain diced tomatoes instead of the diced tomatoes and green chiles. On the other hand, if you like it spicy, add a pinch of red pepper flakes or a chopped jalapeño to the crock pot.

Broth Flavor: Use a good quality chicken broth for the best flavor. Homemade broth is always amazing, but if you’re using store-bought, look for one that’s low in sodium so you can control the salt level.

Toppings are Key: Don’t skimp on the toppings! They add so much flavor and texture to the chili. My personal favorites are shredded cheese, diced avocado, sour cream, and chopped cilantro.

Slow Cooker Variation: Make sure to check your slow cooker to see what temperature will work best. You can also use an Instant Pot on the slow cooker setting if you don’t have a crock pot. Make sure you have the sealing lid open so it doesn’t start to pressure cook.

Storing and Reheating Tips

Okay, so if you happen to have any leftovers (which is rare in my house!), here’s how to store and reheat this Crock Pot White Chicken Chili:

Refrigerator Storage: Let the chili cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days. I usually portion it out into individual containers for easy lunches throughout the week.

Freezer Instructions: For longer storage, you can freeze the chili. Let it cool completely, then transfer it to freezer-safe containers or zip-top freezer bags. It will keep in the freezer for up to 2-3 months. Make sure to label the containers with the date so you know when you made it.

Reheating Methods: To reheat the chili, you can either microwave it, heat it on the stovetop, or use your slow cooker. If microwaving, heat it in 1-minute intervals, stirring in between, until heated through. If heating on the stovetop, bring it to a simmer over medium heat, stirring occasionally. If using your slow cooker, heat it on low for 1-2 hours, or until heated through.

Adding Creaminess After Reheating: If you added cream cheese or sour cream to the chili before storing it, it may separate slightly when reheated. To fix this, stir in a little bit more cream cheese or sour cream after reheating to restore the creamy texture. I sometimes add a splash of milk or chicken broth if it seems too thick.

Frequently Asked Questions

Can I make this vegetarian or vegan?

Absolutely! You can easily substitute the chicken with a can of drained and rinsed chickpeas or white beans for a vegetarian version. To make it vegan, use vegetable broth instead of chicken broth, omit the cream cheese and sour cream, or substitute with a vegan cream cheese alternative or cashew cream. You can also add extra vegetables like corn, bell peppers, or zucchini for more flavor and texture.

Can I add other vegetables?

Definitely! Corn, bell peppers, zucchini, and spinach all make great additions to this chili. Just add them to the crock pot along with the other ingredients. If you’re using spinach, add it in the last 30 minutes of cooking time so it doesn’t get too wilted.

Can I make this spicier?

Of course! Add a pinch of red pepper flakes, a chopped jalapeño, or use hot diced green chiles for extra heat. You can also use a spicier chili powder or add a dash of hot sauce to your bowl.

Can I use dry beans instead of canned?

Yes, you can! You’ll need to soak the dry beans overnight, then drain and rinse them before adding them to the crock pot. You may also need to add more broth, as dry beans absorb more liquid during cooking.

What if my chili is too thick?

If your chili is too thick, simply add more chicken broth until it reaches your desired consistency. You can also add a splash of milk or cream for extra creaminess.

Final Thoughts

Okay, so that’s my Crock Pot White Chicken Chili recipe! I truly hope you give it a try because it really is a lifesaver on busy weeknights. I swear, my family asks for this all the time, and I love how easy it is to throw together. It’s packed with so much flavor, is budget-friendly, and is always a huge hit. If you love this recipe, you might also enjoy my Slow Cooker Chicken Tortilla Soup. I’m so excited for you to try it! Let me know in the comments how it turns out, and if you have any variations or toppings you love to add. Happy cooking!

No ratings yet