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Creamy Crockpot White Chicken Chili with Green Chiles

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A creamy, comforting white chicken chili made in the slow cooker with green chiles, white beans, and a secret blend of cream cheese and blended beans for the perfect texture. Easy to make and perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large breasts)
  • 2 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 cup frozen corn kernels
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 oz cream cheese, softened and cut into cubes
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Sauté the aromatics: Heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Layer everything in the slow cooker: Place the chicken breasts in the bottom of the slow cooker. Top with the sautéed onions and garlic, then add the drained beans (reserve about 1 cup for later), frozen corn, diced green chiles, chicken broth, cumin, oregano, smoked paprika, salt, and pepper. Stir gently to combine.
  3. Cook low and slow: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  4. Shred the chicken: Remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the pot.
  5. Create the creamy base: Scoop out about 1 cup of the beans and broth mixture from the slow cooker. Blend it with the softened cream cheese until smooth using a blender or immersion blender.
  6. Combine everything: Stir the blended cream cheese mixture, the reserved whole beans, and the sour cream or Greek yogurt into the slow cooker. Add the lime juice and stir gently. Taste and adjust seasoning as needed.
  7. Final warm-up: Let the chili cook for another 10-15 minutes on low to heat through and meld flavors. Do not let it boil.
  8. Serve and garnish: Ladle into bowls and top with desired garnishes such as cilantro, cheese, avocado, tortilla chips, and lime wedges.

Notes

For best results, sauté the onions and garlic before adding to the slow cooker. Blend some beans with cream cheese for creaminess without heaviness. Let cream cheese come to room temperature before blending. Taste and adjust seasoning at the end. Let chili rest for 10 minutes before serving. For a thicker chili, blend more beans or cook uncovered for the last 30 minutes.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, green chiles, chicken chili, easy chili, comfort food

Find it online: https://oracooks.com/creamy-crockpot-white-chicken-chili-with-green-chiles/