Easy Creamy Crockpot White Chicken Chili Recipe
This Easy Creamy Crockpot White Chicken Chili is a comforting, flavorful, and light chili made in a slow cooker. Featuring tender chicken breasts simmered with beans, corn, salsa verde, and mild spices, it’s creamy with a touch of lime freshness. Perfect for busy days, this recipe delivers a delicious meal that only improves with slow cooking, ideal for serving over rice or with tortilla chips and cheese.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1 lb. chicken breasts or tenders
- 32 oz. low sodium chicken broth
- 1 bag frozen corn (about 12–15 oz.)
- 1 can (6 oz.) Salsa Verde (preferably Herdez brand)
- 1/2 can Roasted Garlic and Lime Salsa (about 7–8 oz.)
- 1 can Great Northern Beans (do not drain, around 15 oz.)
- 1/3 cup light sour cream, plus more for serving
Spices and Seasonings
- 1–2 tsp. chili powder, to taste
- 1 tsp. cumin
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 1 lime (for juice and garnish)
Optional Garnishes and Serving Suggestions
- Rice (for serving)
- Tortilla chips
- Shredded cheese
- Hot sauce
Instructions
- Prepare the chicken: Place the chicken breasts at the bottom of your slow cooker, creating a base for the chili.
- Season the chicken: Sprinkle salt, pepper, garlic powder, chili powder, and cumin evenly over the chicken breasts to infuse the meat with flavor.
- Add remaining ingredients: Without draining, pour the beans directly over the chicken, followed by the frozen corn, both the Salsa Verde and roasted garlic lime salsa, and the low sodium chicken broth.
- Cook: Cover the slow cooker and set it to cook on low for 6 to 7 hours to allow flavors to meld and the chicken to become tender.
- Shred the chicken: About 30 minutes before serving, remove the chicken breasts and shred them finely, then return the shredded chicken to the slow cooker.
- Add sour cream and stir: Mix in the light sour cream thoroughly to add creaminess to the chili; recover and continue cooking for another 30 minutes or until ready to serve.
- Serve: Spoon the chili over cooked rice and garnish with tortilla chips, shredded cheese, more sour cream, and a squeeze of fresh lime juice. Add hot sauce if desired. Enjoy warm!
Notes
- If you don’t have a slow cooker, you can simmer this chili on the stovetop for about 1 to 1.5 hours, stirring occasionally.
- Salsa Verde and roasted garlic lime salsa can be substituted with any green or white salsa of your choice.
- For a thicker chili, reduce the broth slightly or cook uncovered during the last 30 minutes.
- This chili improves even more the next day as the flavors deepen.
- You can swap chicken breasts for chicken thighs for a richer flavor and tender meat.
- Garnish with fresh cilantro or diced avocado for extra freshness if desired.
Keywords: white chicken chili, crockpot chicken chili, slow cooker chili, creamy chicken chili, easy chili recipe, healthy chili
