Go Back
To make the Easiest Crockpot White Chicken Chili, you need these simple ingredients: - 1 pound boneless, skinless chicken breasts - 2 cans (15 oz each) white beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (4 oz) diced green chiles - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups low-sodium chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup sour cream - 1 cup shredded Monterey Jack cheese - Fresh cilantro, for garnish Each ingredient brings its own flavor. The chicken is tender and juicy. The white beans add creaminess. Corn gives a sweet crunch, and the green chiles add a mild kick. Using low-sodium chicken broth keeps the dish light and fresh. The spices, cumin and chili powder, add warmth. Smoked paprika gives a nice depth of flavor. Don’t skip the sour cream and cheese! They make the dish creamy and rich. Fresh cilantro on top brightens it all up. For the full recipe, you can find it mentioned above. First, let’s chop the vegetables. Take your onion and garlic. Dice the onion into small pieces. Mince the garlic cloves finely. This helps release their flavors. Next, prepare the chicken. Use boneless, skinless chicken breasts. You don’t need to cut them up. Just place them whole in the crockpot. They will cook down nicely as the chili simmers. Now, layer your ingredients in the crockpot. Start with the chicken at the bottom. This keeps it moist while cooking. Next, add the white beans, corn, diced green chiles, chopped onion, and minced garlic over the chicken. Pour in the chicken broth. Sprinkle the spices—cumin, chili powder, and smoked paprika. Add salt and pepper to taste. Stir gently, but don’t disturb the chicken too much. Cook on low for 6 to 8 hours or on high for about 4 hours. The chicken should be fully cooked and tender when done. After cooking, safely remove the chicken breasts. Use two forks to shred the chicken. This makes it easy to mix back into the chili. Now, return the shredded chicken to the crockpot. Stir in the sour cream and shredded Monterey Jack cheese. Mix until everything is melted and well combined. Taste your chili. Adjust the seasonings if needed. Let it cook for another 10 to 15 minutes on low. This blending time enhances the flavors. Enjoy the creamy goodness of the easiest crockpot white chicken chili! For the complete recipe, check out the Full Recipe. To add more flavor, use these seasonings: - Ground cumin - Chili powder - Smoked paprika These spices give depth and warmth. If you like it spicy, add more chili powder or some diced jalapeños. Adjust to your taste. Remember, you can always add heat but can’t take it away. Sour cream and cheese are key to a creamy chili. They give richness and balance the spices. Stir in one cup of sour cream and one cup of shredded Monterey Jack cheese near the end. For alternatives, try cream cheese or Greek yogurt. Both can add creaminess without changing the flavor too much. Garnish your chili to make it look great. Here are some ideas: - Fresh cilantro - Extra shredded cheese - A slice of lime or avocado Pair your chili with bread, rice, or a fresh salad. This adds texture and makes your meal complete. Check out the Full Recipe for more tips on serving! {{image_2}} You can switch chicken for turkey if you want. Turkey works well and tastes great. If you prefer plant-based meals, use chickpeas or tofu instead. Both give nice flavor and protein. For beans, you can swap white beans for black beans or pinto beans. Each will change the taste a bit, but they all work. Feel free to add veggies like bell peppers or zucchini for more depth. To make your chili milder, skip the spicy peppers. You can also add more sour cream to balance heat. If you want a kick, add jalapeños or hot sauce. Start with a little, then taste before adding more. Spices can always be adjusted to your liking. This chili can easily be gluten-free. Just check your broth and spices for hidden gluten. To make it dairy-free, swap sour cream for coconut cream or a cashew-based cream. These keep the creaminess while making it safe for dairy-free diets. For the full recipe, check out Creamy White Chicken Chili Delight. To store leftovers, let the chili cool first. Place it in an airtight container. This will keep it fresh. You can store the chili in the fridge for up to four days. Use glass or plastic containers for best results. They help keep the food safe and tasty. If you want to freeze the chili, let it cool completely. Then, transfer it to freezer-safe bags or containers. Remove as much air as you can. This helps prevent freezer burn. You can freeze the chili for up to three months. When you’re ready to eat it, just thaw it overnight in the fridge. For reheating, the best method is on the stove. Gently warm it over low heat. Stir often to ensure even heating. You can also use the microwave. If you do, heat it in short bursts. Stir in between to avoid hot spots. To keep the chicken moist, add a splash of broth or water before reheating. This will prevent it from drying out. Enjoy your Easiest Crockpot White Chicken Chili again and again! Can I cook this chili on the stovetop instead? Yes, you can cook this chili on the stovetop. Use a large pot and follow the same steps. Cook the chili on medium heat for about 30 to 40 minutes. Stir often. Check the chicken for doneness. It should be tender and easy to shred. How can I thicken the chili if it's too watery? If your chili is too watery, you have a few options. You can mash some of the beans against the side of the pot. This adds body. Another way is to simmer it uncovered for a bit. This will help reduce the liquid. You can also add a cornstarch slurry, made from cornstarch and water. How long can I keep the chili in the fridge? You can keep the chili in the fridge for about 3 to 4 days. Store it in an airtight container. Make sure it cools down before you seal it. This helps preserve flavor and texture. What is the best way to check for doneness? To check for doneness, use a meat thermometer. The internal temperature of the chicken should reach 165°F. If you don’t have a thermometer, cut a piece of chicken. It should look white and no longer pink. Is canned chicken broth okay to use? Yes, canned chicken broth is great for this recipe. It saves time and adds flavor. Just choose a low-sodium option for better control over saltiness. Can this recipe be doubled for a larger crowd? Absolutely! You can double this recipe easily. Just ensure your crockpot is large enough to hold all the ingredients. Adjust the cooking time slightly if needed, but keep an eye on the chicken for doneness. If you want the full recipe, check the earlier sections. This blog post covered an easy and delicious chili recipe. You learned about the key ingredients and how to prepare, cook, and serve the dish. I shared tips for making the chili creamy and flavorful. You found ideas for variations and storage too. In closing, enjoy this recipe for cozy meals. Whether you spice it up or keep it mild, it’s sure to satisfy. Happy cooking!

Easiest Crockpot White Chicken Chili

Indulge in the creamy goodness of this White Chicken Chili Delight! This easy slow cooker recipe combines tender chicken, hearty white beans, sweet corn, and zesty green chiles for a flavorful dish your family will love. With just 15 minutes of prep, you can set it and forget it. Serve it up with fresh cilantro and cheese for a perfect meal. Click to explore the full recipe and discover how to make this comforting dish today!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken breasts

2 cans (15 oz each) white beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (4 oz) diced green chiles

1 medium onion, diced

3 cloves garlic, minced

2 cups low-sodium chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup sour cream

1 cup shredded Monterey Jack cheese

Fresh cilantro, for garnish

Instructions
 

Begin by placing the chicken breasts at the bottom of the crockpot.

    Add the white beans, corn, diced green chiles, chopped onion, and minced garlic over the chicken.

      Pour in the chicken broth, then sprinkle with cumin, chili powder, smoked paprika, and season with salt and pepper. Stir gently to combine without disturbing the chicken too much.

        Cover and cook on low for 6-8 hours or high for 4 hours, until the chicken is fully cooked and tender.

          Once cooked, remove the chicken breasts. Shred the chicken using two forks, then return it to the crockpot.

            Stir in the sour cream and shredded cheese until melted and well combined.

              Taste and adjust seasonings if needed.

                Let cook for another 10-15 minutes on low to blend flavors.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                    - Presentation Tips: Serve the chili in bowls, garnished with fresh cilantro and a sprinkle of extra cheese on top. Optionally, add a slice of lime or avocado for a fresh touch!