Crockpot White Chicken Chili
White chicken chili trades the tomatoes and red chili powder of classic chili for chicken, white beans, green chilies and cumin, finished with cream cheese for a creamy, mild broth. In the crockpot it takes about 15 minutes of prep. The two things that matter most are not overcooking the chicken breasts and thickening the broth properly at the end.
What Makes This Version Work
Whole breasts, shredded after cooking. Cooking the chicken whole keeps it moist; shredding it at the end gives tender strands that soak up the broth.
Cream cheese and sour cream at the end. They melt into the hot broth, making it creamy and slightly thick without flour. Adding them at the end, rather than at the start, keeps them from separating.
Uncovered finishing time. Fifteen minutes with the lid off lets some steam escape so the chili thickens.
Lime juice. A tablespoon brightens the whole pot and balances the richness of the dairy.
Ingredient Notes
- Chicken breasts: Thighs work and are more forgiving if your slow cooker runs hot. Leftover rotisserie chicken can be added in the last 30 minutes.
- Great Northern beans: Cannellini or navy beans are good substitutes. Rinsing removes the starchy canning liquid.
- Green chilies: Mild diced chilies give flavor with little heat. Use hot green chilies or add a diced jalapeño for more kick.
- Cream cheese: Soften and cube it so it melts evenly. Neufchâtel works for a lighter version.
- Corn: Frozen corn holds up better than canned. Leave it out if you prefer.
Cues for Each Step
Check the chicken at 5 hours on LOW. It is ready at 165°F, when it shreds easily with two forks. Breasts left too long in the slow cooker turn dry and stringy, even in liquid.
Whisk the cream cheese into the hot broth until no white streaks remain. The broth should turn pale and opaque.
After 15 minutes uncovered, the chili should coat a spoon lightly. For thicker chili, mash about a cup of the beans against the side of the pot and stir them in.
Common Mistakes
- Thin, watery chili. Too much broth or skipping the uncovered time. Mash some beans to thicken.
- Clumps of cream cheese. It was cold or added in a block. Soften and cube it first.
- Dry chicken. Overcooking breasts. Check early.
- Bland flavor. Under-salting. Taste at the end and add salt and more lime as needed.
Variations
- Spicier: Add 1 diced jalapeño and ¼ teaspoon cayenne with the spices.
- Extra creamy: Stir in ½ cup of shredded Monterey Jack with the cream cheese.
- Dairy-free: Skip the cream cheese and sour cream; stir in ½ cup full-fat coconut milk and mash more beans to thicken.
- Stovetop: Simmer everything in a pot for 25 minutes, shred the chicken, then finish as directed.
Storage and Reheating
Refrigerate for up to 4 days. The chili thickens as it chills; add a splash of broth when reheating over medium-low heat. It freezes for up to 3 months, though the dairy can look slightly grainy after thawing. Stirring well while reheating brings it back together.
Frequently Asked Questions
How do I thicken white chicken chili?
Cook it uncovered for 15 to 30 minutes, mash some of the beans, or add an extra ounce or two of cream cheese.
Can I use frozen chicken?
No. Thaw chicken completely before slow cooking so it does not spend too long at unsafe temperatures.
What toppings go with it?
Shredded Monterey Jack, sliced avocado, cilantro, crushed tortilla chips, sour cream and sliced green onions.
Is white chicken chili spicy?
Not with mild green chilies. It has warm cumin flavor but very little heat, so it suits most kids.
Crockpot White Chicken Chili
Ingredients
Method
- Place 1.5 lb of chicken breasts, 1 finely diced yellow onion, and 4 minced garlic cloves into the bottom of a 6-quart crockpot.
- Add 30 oz of drained Great Northern beans, 8 oz of mild diced green chilies with their juice, and 1 cup of sweet corn kernels.
- Pour in 3 cups of low-sodium chicken broth, then sprinkle with 1.5 tsp ground cumin, 1 tsp dried oregano, 0.5 tsp chili powder, 1 tsp salt, and 0.5 tsp black pepper.
- Cover and cook on LOW for 6 hours or HIGH for 3.5 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
- Transfer cooked chicken breasts to a cutting board, shred using two forks, and set aside.
- Stir 4 oz of softened cubed cream cheese and 0.25 cup of sour cream into the warm crockpot broth until completely melted and smooth.
- Return shredded chicken to the crockpot, stir in 1 tbsp fresh lime juice, and let cook uncovered on LOW for 15 minutes to thicken before serving.
