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Crockpot White Chicken Chili

Yields1 ServingPrep Time15 minsCook Time5 hrsTotal Time5 hrs 15 mins

Instructions: 

Step 1: Set Up the Slow Cooker. Place your chicken breasts in the bottom of a 6-quart or larger slow cooker.

Step 2: Add Your Ingredients. Pour the chicken broth over the chicken, then add the white beans, green chiles, garlic, onion, cumin, oregano, salt, and a pinch of cayenne. Stir everything together to make sure it's well combined.

Step 3: Cook to Perfection. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-4 hours, until the chicken is tender and cooked all the way through.

Step 4: Thicken the Chili. Remove the cooked chicken breasts and set them aside. To thicken the chili, use an immersion blender to puree a portion of the chili directly in the pot. Be careful not to blend it completely—you want to leave some beans whole for texture! (No immersion blender? No problem! Just transfer a few ladlefuls to a regular blender or food processor, pulse until thickened, and then pour it back into the pot.)

Step 5: Shred and Finish. Once the chicken is cool enough to handle, shred it with two forks. Stir the shredded chicken and fresh cilantro into the chili. Serve immediately in bowls, topped with a squeeze of fresh lime juice and your favorite toppings.

 1 ¼ pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
 4 cups low-sodium chicken stock (see notes if you prefer a thicker chili) (32 ounces)
 2 (15-ounce) cans reduced-sodium white beans such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
 2 (4.5-ounce) cans diced green chiles
 3 cloves garlic minced
 1 small yellow onion (or 1/2 large) finely diced
 2 teaspoons ground cumin
 1 teaspoon dried oregano
 ½ teaspoon kosher salt
 ¼ teaspoon cayenne pepper
 ¼ cup chopped fresh cilantro
 Fresh lime wedges
 For serving diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips
1

Step 1: Create the Creamy Base. In a blender or food processor, combine ½ cup of chicken broth with ½ cup of white beans. Blend until the mixture is completely smooth and creamy, then pour it into the bottom of your 3-5 quart slow cooker.

Step 2: Add the Chili Ingredients. Add the remaining chicken broth and beans to the slow cooker, along with the corn, onion, green chiles, garlic, chili powder, cumin, and salt. Give everything a good stir to combine. Then, nestle the chicken breasts down into the liquid.

Step 3: Slow Cook to Perfection. Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours. The chili is ready when the onion is tender and the chicken breasts have reached an internal temperature of 165°F (the chicken should be cooked through in about 3 hours on low).

Step 4: Finish with Cream Cheese. Remove the cooked chicken from the crockpot. Add the cubed, room-temperature cream cheese directly to the chili base and stir until it's completely melted and smooth. Cover the pot for a few minutes to help the cheese melt quickly.

Step 5: Shred and Serve. Shred the chicken using two forks and add it back into the slow cooker. Stir everything together to incorporate the shredded chicken and the melted cream cheese. Taste the chili and adjust seasonings as needed before serving.

Crockpot White Chicken Chili Ingredients

Nutrition Facts

1 servings

Serving size

6

Amount per serving
Calories314
% Daily Value *
Total Fat 4g6%

Saturated Fat 1g5%
Trans Fat 1g
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Cholesterol 60mg20%
Vitamin C 17mg19%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.