Introduction

There’s nothing quite like coming home to the warm, inviting aroma of dinner already ready. This cozy white chicken chili made in the crockpot is flavorful, comforting, and perfect for lazy nights. It’s an easy, foolproof dish that delivers a creamy, zesty, and satisfying meal with minimal effort.

A close-up view of a bowl of creamy chicken and bean soup shows multiple layers and textures in a white bowl. The soup has a light yellow creamy broth with herbs and small bits floating throughout. On top, there are chunks of shredded white chicken mixed with white beans, adding beige and light brown tones. The surface is garnished with finely chopped bright green onions and a sprinkle of crushed red pepper flakes, adding colorful details. The whole dish looks warm and hearty, with a slightly oily sheen on the broth, all resting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 to 2 pounds boneless, skinless chicken breasts or thighs

2 cans (15 oz each) white beans (cannellini or navy beans), drained and rinsed

1 can (4 oz) diced green chiles (mild or spicy)

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups low-sodium chicken broth

4 ounces cream cheese, softened

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt and black pepper to taste

Optional: 1 cup corn, 1-2 jalapeños (chopped), lime juice, sour cream, cilantro, crushed tortilla chips for serving

Instructions

Step 1: Prepare ingredients by chopping the onion, mincing the garlic, and measuring out spices. This will make the cooking process smoother.

Step 2: Place the chicken, white beans, diced green chiles, onion, garlic, cumin, oregano, salt, pepper, and chicken broth into the crockpot. Stir gently to combine.

Step 3: Cover and cook on low for 8 hours or on high for 4 hours, allowing the flavors to meld together.

Step 4: Once the chicken is tender, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir well.

Step 5: Add the softened cream cheese to the crockpot and stir until fully melted and the chili is creamy and smooth.

Step 6: Serve the chili hot, topped with your favorite garnishes like sour cream, avocado, cilantro, lime juice, or crushed tortilla chips.

Tips & Variations

Always use thawed, fresh chicken rather than frozen to ensure even cooking and safety.

Shred the chicken instead of chopping to allow it to absorb more flavors and create a better texture.

Add corn or jalapeños for sweetness or extra heat, respectively.

For a dairy-free version, substitute cream cheese with coconut cream or dairy-free cream cheese.

If your chili turns out too thin, remove the lid during the last 15 minutes to let it thicken.

Try swapping white beans for black or pinto beans for a different flavor and texture.

FAQs

Can I make this without a crockpot?

Yes, you can prepare this chili on the stovetop by simmering all the ingredients over low heat in a large pot. Stir occasionally to prevent sticking and cook until the chicken is tender.

Is this chili spicy?

The spiciness depends on your choice of green chiles and whether you add jalapeños. Using mild green chiles makes it gentle enough for kids, while adding jalapeños or chili flakes increases the heat.