Go Back

Crockpot White Chicken Chili

Chicken, white beans, green chilies and corn slow-cooked in a cumin-spiced broth, finished with cream cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breasts raw and trimmed
  • 30 oz canned Great Northern beans 2 cans, drained and rinsed
  • 8 oz canned mild diced green chilies 2 cans, undrained
  • 1 cup frozen sweet corn kernels thawed
  • 3 cups low-sodium chicken broth divided
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 4 oz cream cheese softened and cubed
  • 1.5 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp chili powder
  • 1 tsp fine sea salt
  • 0.5 tsp ground black pepper
  • 0.25 cup sour cream full-fat
  • 1 tbsp fresh lime juice

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer cooked chicken breasts to a cutting board, shred using two forks, and set aside.
  6. 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.
  7. 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.

Notes

Cook time includes 6 hours on LOW plus 15 minutes uncovered to thicken.
For thicker chili, mash about 1 cup of the beans against the side of the pot.