Crockpot White Chicken Chili
A creamy and comforting chili that's easy to prepare in the crockpot, perfect for busy weeknights and packed with tender chicken, white beans, and bright flavors of lime and cilantro.
Ingredients
Main Ingredients
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs Breasts yield leaner meat while thighs add richness.
- 2 cans white beans (15 oz each, cannellini or great northern), rinsed and drained Opt for low-sodium canned beans if possible.
- 1 can diced green chilies or 1-2 jalapeños, seeded and chopped (4 oz) Adjust heat to taste.
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 4 cups low sodium chicken broth Use low-sodium to control salt.
- 4 oz cream cheese or 1/2 cup sour cream Full-fat options emulsify best.
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon chili powder Adjust to taste.
- to taste Salt and pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime (added before serving)
Instructions
Preparation
- Dice the onion and mince the garlic. Rinse and drain the white beans. Trim excess fat from the chicken and pat dry.
Combine Ingredients
- Place the chicken, beans, onion, garlic, chopped green chilies, cumin, oregano, chili powder, salt, pepper, and chicken broth in the crockpot. Stir gently to combine.
Cook
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Shred Chicken
- Remove the chicken, shred it, and return it to the pot. Stir in cream cheese or sour cream until the chili is creamy.
Serve
- Stir in cilantro and squeeze lime juice over the chili just before serving.
Notes
Use low heat for the best texture. A quick sear on the chicken adds flavor but is optional. Store leftovers in airtight containers in the refrigerator for 3–4 days or freeze for 3 months.