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- 2 boneless, skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup corn kernels, frozen or fresh For this chili, you need quality chicken and beans. The chicken breasts add protein. White beans give it a creamy texture. Diced green chilies add a mild heat. Onion and garlic build a strong base flavor. Corn kernels add sweetness and color. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon onion powder - 1 teaspoon salt, adjust to taste - 1/2 teaspoon black pepper The spices are key to good flavor. Ground cumin adds warmth. Chili powder brings a bit of spice. Onion powder enhances the onion flavor. Salt and black pepper balance everything. Adjust salt to your taste for a perfect dish. - 1 cup heavy cream, or a dairy-free alternative - 1/2 cup sour cream, optional for extra creaminess - Fresh cilantro, for garnish - Lime wedges, for serving For a richer chili, add heavy cream. You can swap it for coconut cream if you want dairy-free options. Sour cream adds tanginess. Garnish with cilantro for freshness, and add lime for a zesty kick. {{ingredient_image_1}} Layering your ingredients in the crockpot is simple. Start by placing the boneless chicken breasts at the bottom. This helps them cook evenly. Next, add the drained white beans. They provide a great texture. Then, pour in the diced green chilies for a mild kick. Toss in the diced onion and minced garlic for flavor. Lastly, add the corn kernels for sweetness. Now it's time to combine the broth and spices. Pour the low-sodium chicken broth over the layered ingredients. This helps everything cook nicely. Sprinkle in the ground cumin, chili powder, onion powder, salt, and black pepper. Stir gently to mix all the flavors. This step is key for a tasty chili. You can choose how long to cook your chili. If you have time, cook on low for 6-7 hours. This lets the flavors develop fully. If you need it sooner, cook on high for 3-4 hours. The chicken should be fully cooked and tender when it’s done. After cooking, it’s time to shred the chicken. Carefully take the chicken breasts out of the crockpot. Use two forks to pull the chicken apart. This method works best for shredding. Once shredded, return the chicken to the chili. It adds heartiness and flavor. For a rich and creamy finish, add heavy cream and sour cream. Stir them into the chili until well combined. This step makes the chili smooth and luscious. Let it warm for an extra 15-30 minutes on low. This helps the flavors blend together. When serving, ladle the creamy white chicken chili into bowls. Garnish each bowl with fresh cilantro for color. A squeeze of lime juice adds brightness. This chili is perfect for a cozy meal or gathering. Enjoy every spoonful! To make your chili pop with flavor, pay attention to cooking time. Cooking on low heat for 6-7 hours lets the chicken absorb all the spices. If you’re short on time, cooking on high for 3-4 hours works too. Just remember, longer cooking times blend the flavors better. If you want to switch up the protein, there are many great options. You can use shredded rotisserie chicken for a quick fix. If you prefer a meat-free choice, try using tofu or chickpeas. Both options add unique textures and flavors while keeping it hearty. If you like a thicker chili, there are a few tricks. You can mash some of the white beans into the chili after cooking. This adds creaminess without affecting the flavor. Another option is to stir in a cornstarch slurry. Mix equal parts cornstarch and cold water, then add it to the pot. Cook for a few minutes until it thickens. Pro Tips Use Fresh Ingredients: Fresh herbs and quality chicken will enhance the flavor of your chili significantly. Consider using fresh cilantro and lime for garnish. Adjust the Spice Level: If you prefer a spicier chili, add a diced jalapeño or increase the amount of chili powder to suit your taste. Make It Ahead: This chili tastes even better the next day! Make a big batch and store leftovers in the refrigerator for an easy meal later in the week. Experiment with Toppings: Top with avocado slices, shredded cheese, or tortilla chips for added texture and flavor. Each topping can bring a new twist to your dish! {{image_2}} You can make this chili spicy by adding jalapeños. Just chop one or two jalapeños and add them to the crockpot with the other ingredients. The heat level will depend on how many you use. For a milder kick, remove the seeds before adding. If you want a vegetarian version, swap the chicken for extra beans or lentils. Use vegetable broth instead of chicken broth. For creaminess, consider using coconut cream or cashew cream. This keeps the dish rich while making it meat-free. Toppings can take your chili to the next level. Some great ideas include: - Shredded cheese for added flavor. - Avocado slices for creaminess. - Fresh cilantro for a burst of freshness. - Lime wedges for a zesty finish. These toppings not only add flavor but also brighten up the dish visually. Store your chili in a sealed container. This keeps it fresh for up to five days. If you plan to eat it soon, just put it in the fridge. Make sure it cools first. Divide it into smaller portions. This makes it easy to grab a bowl later. Want to keep some for later? You can freeze it! Use freezer-safe containers or bags. Leave some space at the top, as liquids expand when frozen. It stays good for up to three months. To reheat, thaw it overnight in the fridge. Then heat it in a pot on low. Stir often until warm. Got leftovers? Use them in fun ways! Try making a chili burrito. Wrap the chili in a tortilla with cheese or veggies. You can also top baked potatoes with it. Add sour cream and chives for a tasty twist. Another option is to mix it with pasta for a creamy dish. Be creative! You can use coconut cream instead of heavy cream. For sour cream, use a dairy-free option made from nuts or soy. These substitutes keep the chili creamy without dairy. Yes, you can use frozen chicken breasts. Just add them directly to the crockpot. Increase the cooking time to about 8 hours on low or 4-5 hours on high. This will ensure they cook fully and remain tender. This chili pairs well with several sides. Here are some great options: - Cornbread - Tortilla chips - Rice - Fresh salad - Avocado slices You can also top the chili with cheese, jalapeños, or fresh lime juice for added flavor. This blog post covered how to make creamy white chicken chili. We discussed the key ingredients like chicken breasts, white beans, and green chilies. You learned about spices that enhance flavor and techniques for cooking and shredding chicken. Tips on variations and storage were also shared. In closing, enjoy experimenting with this recipe. Tailor it to your taste and ingredients. Your chili will be delicious, satisfying, and easy to prepare. Happy cooking!

Crockpot Creamy White Chicken Chili

A hearty and creamy chili made with chicken, white beans, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 15 oz canned white beans (such as cannellini), drained and rinsed
  • 4 oz canned diced green chilies
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup corn kernels (frozen or fresh)
  • 2 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (adjust to taste)
  • 0.5 teaspoon black pepper
  • 1 cup heavy cream (or a dairy-free alternative like coconut cream)
  • 0.5 cup sour cream (optional for extra creaminess)
  • 1 bunch fresh cilantro, for garnish
  • 1 pieces lime wedges, for serving

Instructions
 

  • Prepare the Base: In the crockpot, place the boneless chicken breasts, followed by the drained white beans, diced green chilies, diced onion, minced garlic, and corn kernels.
  • Add Liquids and Spices: Pour the low-sodium chicken broth over the ingredients. Then, sprinkle in the cumin, chili powder, onion powder, salt, and black pepper. Stir gently to combine everything.
  • Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
  • Shred the Chicken: Once cooked, remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the chili.
  • Add Creaminess: Stir in the heavy cream and sour cream (if using) into the chili. Mix until everything is combined and heated through, allowing it to warm for an additional 15-30 minutes on low.
  • Serve: Ladle the creamy white chicken chili into bowls and garnish with fresh cilantro and a squeeze of lime juice.

Notes

Adjust salt to taste and use dairy-free alternatives if desired.
Keyword chicken, chili, creamy, crockpot, white beans