Description

This Crockpot White Chicken Chili features tender chicken, creamy beans, and a delightful blend of spices. It’s simple to prepare and perfect for cold evenings or family gatherings, serving up comforting flavors in every bowl.

Ingredients

Scale

2 pounds boneless skinless chicken breasts
1 ½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon ground coriander
4 cups chicken broth
1 large onion, diced
3–4 cloves garlic, minced
2 (4 oz) cans fire-roasted mild diced green chiles
1 bay leaf
2 (15.5 oz) cans cannellini beans
1 (15.5 oz) can pinto beans
1 ½ cups frozen corn
6 ounces (¾ block) cream cheese
Fresh cilantro for garnish (optional)

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Instructions

Layer chicken breasts in the bottom of the slow cooker and sprinkle spices over them.
Pour in chicken broth, then add onions, garlic, and green chiles, inserting a bay leaf.
Cook on LOW for 6–8 hours or HIGH for 3–4 hours, adding beans and corn in the last 2 hours.
Blend some of the chili for creaminess and return it to the slow cooker.
Shred and return the chicken to the pot, stir to combine.
Adjust seasoning and serve with toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Chop veggies and prep spices the night before to save time.
Can be frozen for up to 3 months, thaw in the refrigerator before reheating.

Nutrition

Serving Size: 1 cup
Calories: 370
Sugar: 2g
Sodium: 920mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 11g
Protein: 30g
Cholesterol: 80mg