Easy Crockpot White Chicken Chili for Weeknight Comfort
Make this simple, creamy Crockpot White Chicken Chili. It is a set-it-and-forget-it dinner using shredded chicken and white beans, perfect for busy weeknights.
- Prep Time: 10 min
- Cook Time: 6 hours
- Total Time: 6 hours 10 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (4 ounce) can diced green chilies, undrained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 cup chicken broth
- 1 packet (1 ounce) dry ranch seasoning mix
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 ounces cream cheese, cut into cubes (optional, for extra creaminess)
- Toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Pour the rinsed and drained white beans, diced green chilies, and diced tomatoes with green chilies over the chicken.
- Add the chicken broth, ranch seasoning mix, cumin, oregano, garlic powder, and onion powder to the slow cooker. Stir gently to combine the seasonings.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- If using, add the cubed cream cheese and stir until it melts completely into the chili, creating a creamy texture.
- Stir everything together well. Taste and add salt and pepper if needed.
- Serve hot with your choice of toppings like shredded cheese, sour cream, and fresh cilantro.
Notes
- For a thicker chili, remove about 1 cup of the chili mixture (mostly beans and broth) near the end of cooking, blend it until smooth, and stir it back into the slow cooker.
- This recipe freezes well. Cool completely before storing in airtight containers.
- If you prefer a spicier chili, add 1/4 teaspoon of cayenne pepper along with the other spices.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5
- Sodium: 650
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 7
- Protein: 38
- Cholesterol: 105