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Easy Creamy Crockpot White Chicken Chili Recipe

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This creamy white chicken chili is made in the crockpot with simple ingredients like chicken, white beans, corn, and green chiles. It’s a comforting, budget-friendly meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts; frozen works perfectly fine—no need to thaw!)
  • 2 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (15 oz) white corn, drained (or 1 ½ cups frozen corn, no need to thaw)
  • 1 can (4 oz) diced green chiles (mild or hot)
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ½ cup sour cream or plain Greek yogurt
  • Optional toppings: shredded Monterey Jack cheese, chopped fresh cilantro, sliced avocado, tortilla strips, a squeeze of lime

Instructions

  1. Prep your ingredients (5 minutes). Dice the onion and mince the garlic. Open and drain the cans of beans and corn. Open the can of green chiles. Measure out your spices.
  2. Layer the ingredients in the crockpot. Place the chicken breasts (frozen or thawed) at the bottom of the crockpot. Add the diced onion, minced garlic, drained beans, corn, and green chiles on top. Don’t stir yet.
  3. Add the liquid and seasonings. Pour the chicken broth over everything. Sprinkle the cumin, oregano, chili powder, salt, and pepper evenly over the top. Give it a gentle stir to combine.
  4. Cook low and slow. Cover the crockpot with the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chili is ready when the chicken is tender enough to shred easily with two forks.
  5. Shred the chicken. Once the chicken is cooked through, carefully remove it from the crockpot using tongs and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
  6. Blend part of the beans for creaminess. Scoop out about 1 cup of the cooked beans and a little bit of the broth from the crockpot. Transfer to a blender or use an immersion blender directly in the pot. Blend until completely smooth and creamy. Stir the blended mixture back into the pot.
  7. Add the shredded chicken back in. Return the shredded chicken to the crockpot and stir everything together. Let it cook for another 15-20 minutes on low so the flavors can meld.
  8. Finish with sour cream. In a small bowl, whisk together the sour cream (or Greek yogurt) with a couple of tablespoons of the hot chili broth. This “tempering” step prevents the sour cream from curdling when you add it to the pot. Stir the tempered sour cream into the chili until it’s fully incorporated. Taste and adjust the salt and pepper if needed.
  9. Serve and garnish. Ladle the chili into bowls and top with your favorite fixings—shredded cheese, cilantro, avocado, tortilla strips, and a squeeze of lime. Serve hot.

Notes

For a thicker chili, use one can of beans and mash half of them before adding to the pot. If you don’t have an immersion blender, scoop out about a cup of the cooked chili (beans and broth) into a regular blender, blend until smooth, and stir it back in. Be careful with the hot liquid—let it cool for a minute before blending, and hold the lid down with a towel. The chili will thicken as it sits, both in the pot and in the fridge. If it’s too soupy when you first make it, let it cook uncovered for 10-15 minutes, or let it cool and refrigerate overnight. The flavors actually get better the next day.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, slow cooker chili, easy chili recipe, white bean chili

Find it online: https://tablemira.com/easy-creamy-crockpot-white-chicken-chili-recipe/