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Crockpot White Chicken Chili

Crockpot white chicken chili cooks low and slow with chicken breasts, cannellini beans, corn, and green chiles. Cream cheese makes the finished chili creamy, while lime juice and fresh cilantro add a bright finish.
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Prep Time 15 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 4 cup low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) corn drained
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 lb chicken breasts boneless, skinless
  • 4 oz cream cheese softened and cut into cubes
  • 1 tbsp lime juice
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, garlic, beans, broth, green chiles, corn, cumin, oregano, chili powder, salt, and pepper to a 6-quart slow cooker.
  2. Nestle the chicken breasts into the mixture.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part.
  4. Transfer the chicken to a plate.
  5. Shred the chicken with two forks.
  6. Mash about 1 cup of the beans in the slow cooker.
  7. Return the chicken to the cooker.
  8. Stir in the cream cheese.
  9. Cover and cook on HIGH for 15 to 20 minutes, stirring once or twice, until the cream cheese is melted and the chili is creamy.
  10. Stir in the lime juice and cilantro, then serve.

Notes

Mash about 1 cup of the beans to help thicken the chili. Refrigerate leftovers for 3 to 4 days; freezing is suitable, though the texture may soften slightly after thawing. For a dairy-free version, use dairy-free cream cheese.