Description of this recipe:
Crockpot White Chicken Chili is a creamy, comforting, and flavorful dish perfect for a chilly evening or a casual gathering. This recipe is designed for ease and convenience, allowing you to set it and forget it. The slow cooker infuses the chicken with rich spices and smoky notes from the fire-roasted green chiles, creating a depth of flavor that’s simply irresistible. The addition of cannellini and pinto beans adds a hearty texture, while the cream cheese at the end provides a velvety smooth finish. It’s a crowd-pleaser that’s also incredibly customizable to suit your taste preferences. Whether you’re a busy parent, a college student, or simply someone who loves delicious food without the fuss, this recipe is a winner.
Why you will love this recipe:
You’ll absolutely adore this Crockpot White Chicken Chili because it’s the epitome of effortless deliciousness. Imagine coming home after a long day to the aroma of a warm, inviting chili that’s already ready to be devoured. The slow cooker does all the work, tenderizing the chicken and melding the flavors to perfection. It’s incredibly versatile – adjust the spice level to your liking by controlling the amount of cayenne pepper, or add more vegetables for extra nutrients. Plus, the creamy texture and rich flavors are a comforting hug in a bowl. This chili is not only easy to make but also easy to adapt to your family’s preferences, making it a surefire hit every time. Plus, leftovers taste even better the next day, making it ideal for meal prepping.
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- 4 cups chicken broth
- 1 large onion, diced
- 3-4 cloves garlic, minced
- 2 cans (4 ounces each) fire-roasted mild diced green chiles
- 1 bay leaf
- 2 cans (15.5 ounces each) cannellini beans (white kidney beans), drained and rinsed
- 1 can (15.5 ounces) pinto beans, drained and rinsed
- 1 ½ cups frozen corn, thawed
- 6 ounces cream cheese (¾ block), softened
- Fresh cilantro, for garnish (optional)
Preparation:
This recipe can be prepared quickly and is super easy.
Step 1:
Place the chicken breasts into the bottom of your slow cooker pot. This will ensure the chicken cooks evenly and absorbs all the delicious flavors.
Step 2:
Season the chicken with ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander. Ensure the spices are evenly distributed over the chicken breasts. This layer of seasoning is the foundation of the chili’s fantastic flavor.
Step 3:
Add the chicken broth, diced onions, minced garlic, and fire-roasted diced green chiles to the slow cooker. Toss in the bay leaf as well. The broth will help to keep the chicken moist, while the onions, garlic, and green chiles add layers of flavor and aroma to the chili.
Step 4:
Cover the slow cooker with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should be fully cooked and tender enough to shred easily with a fork. The long, slow cooking process allows all the flavors to meld together, creating a rich and satisfying chili.
Step 5:
During the last 2 hours of cooking time, add the drained and rinsed cannellini beans and pinto beans, along with the thawed corn. Allowing these ingredients to cook for the final two hours will ensure they heat through and absorb some of the delicious chili flavors.
Step 6:
Ladle approximately 2 cups of the chili mixture (including the beans, but excluding the chicken) into a food processor or blender. Pulse until the mixture is well combined and thickened. This creates a creamy base for the chili without adding extra cream or dairy.
Step 7:
Add the softened cream cheese to the blended mixture and combine until smooth. This adds richness and a velvety texture to the chili.
Step 8:
Pour the blended cream cheese mixture back into the slow cooker. Stir well to ensure it’s fully incorporated and evenly distributed throughout the chili.
Step 9:
Shred the chicken directly in the slow cooker using two forks. This ensures that the chicken pieces are evenly dispersed throughout the chili.
Step 10:
Stir the shredded chicken into the chili, ensuring everything is well combined.
Step 11:
Garnish with fresh cilantro, if desired, and serve hot.
COOKING Rating:
Easy
Serving Suggestions:
Serve this delicious Crockpot White Chicken Chili with your favorite toppings such as:
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Sour cream or Greek yogurt
- Avocado slices or guacamole
- Tortilla strips or crumbled tortilla chips
- Diced red onion
- A squeeze of lime juice
- A side of cornbread or crusty bread for dipping
Tips:
- Spice Level: Adjust the amount of cayenne pepper to suit your preference. If you prefer a milder chili, omit the cayenne pepper altogether. For a spicier chili, add an extra ¼ teaspoon of cayenne or a pinch of red pepper flakes.
- Chicken: You can use chicken thighs instead of chicken breasts for a richer flavor. Just be sure to remove any excess fat before cooking.
- Beans: Feel free to experiment with different types of beans, such as great northern beans or black beans.
- Vegetables: Add other vegetables like diced bell peppers, zucchini, or celery for extra nutrients and flavor.
- Cream Cheese: Make sure the cream cheese is softened before adding it to the chili to ensure it blends smoothly.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This chili freezes well, making it perfect for meal prepping. Allow the chili to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Prep Time:
15 minutes
Cook Time:
6-8 hours on LOW or 3-4 hours on HIGH
Total Time:
6 hours 15 minutes to 8 hours 15 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes)
Calories:
Approximately 400-450 per serving
Protein:
Approximately 35-40 grams per serving
Sodium:
Approximately 800-1000 mg per serving
Conclusion:
This Crockpot White Chicken Chili is a surefire way to satisfy your cravings for a hearty, flavorful, and comforting meal without spending hours in the kitchen. The simplicity of the recipe combined with the depth of flavor makes it a go-to dish for busy weeknights and casual gatherings alike. Feel free to customize it to your liking, experiment with different toppings, and enjoy the warmth and deliciousness of this delightful chili. Whether you’re a seasoned cook or a beginner, this recipe is guaranteed to be a success.
5 Questions and Answers About This Recipe:
Q1: Can I make this chili on the stovetop if I don’t have a slow cooker?
A: Absolutely! To make it on the stovetop, sauté the diced onion and minced garlic in a large pot over medium heat until softened. Add the spices (cumin, salt, pepper, chili powder, cayenne, oregano, coriander) and cook for another minute. Add the chicken broth, fire-roasted green chiles, and bay leaf. Bring to a simmer, then add the chicken breasts. Cook until the chicken is cooked through, about 20-25 minutes. Remove the chicken, shred it, and return it to the pot. Stir in the beans, corn, and softened cream cheese. Heat through and serve.
Q2: How can I make this chili spicier?
A: To increase the spice level, you can add more cayenne pepper or a pinch of red pepper flakes to the chili. You could also use hot diced green chiles instead of mild ones. Another option is to add a splash of hot sauce to each serving.
Q3: Can I use frozen chicken breasts instead of fresh?
A: It’s generally recommended to use thawed chicken breasts for the best results, as they cook more evenly. However, if you’re in a pinch, you can use frozen chicken breasts. Just be sure to increase the cooking time by about 1-2 hours on LOW or 30-60 minutes on HIGH to ensure the chicken is fully cooked. Always check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (74°C).
Q4: What can I do if my chili is too watery?
A: If your chili is too watery, you can remove the lid from the slow cooker during the last hour of cooking to allow some of the excess liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir the slurry into the chili during the last 30 minutes of cooking to help thicken it.
Q5: Can I make this chili vegetarian or vegan?
A: Yes, you can easily adapt this recipe to be vegetarian or vegan. Replace the chicken with a plant-based chicken substitute, such as shredded jackfruit or extra firm tofu. Ensure that the plant based chicken alternative will hold the cooking time, otherwise, add the chicken substitute at the end. Use vegetable broth instead of chicken broth. Omit the cream cheese or substitute it with a plant-based cream cheese alternative to make it vegan. Add more vegetables, such as diced bell peppers, zucchini, or mushrooms, to add more substance to the chili.
