This creamy white chicken chili brings together tender shredded chicken, silky cream cheese, and hearty white beans in a warm, savory blend. Infused with cumin, oregano, and a touch of cayenne, the dish is elevated by zesty jalapeno and lime, offering a luxuriously comforting bowl perfect for cozy, chilli nights.
I absolutely love making my Crockpot White Chicken Chili because it comes out super creamy and is really easy to throw together in the crockpot. I start with 2 lbs boneless, skinless chicken breasts and add in a diced medium onion along with 3 minced garlic cloves.
I then toss in 2 cans of diced green chilies and 2 cans of white beans to get that hearty feel. I use 4 cups of low-sodium chicken broth to keep things light and couple that with 1 tsp ground cumin, 1 tsp dried oregano and 1/2 tsp cayenne pepper for some real kick.
I even add 2 jalapeños, seeded and minced, to boost the spice level. Finally, 8 oz of softened cream cheese is stirred in to get that perfect creamy texture.
This dish is not only filling but it has around 300 calories and is a great option if you’re watching your weight.
Why I Like this Recipe
I love this recipe because it’s super simple to throw together in my crockpot. I don’t have to babysit it all day, which makes it perfect for busy nights.
I also really dig the spicy kick from the jalapeños and green chilies. The blend of cumin, oregano, and cayenne gives it a warmth and flavor that’s just amazing on a cold night.
Another thing I like is the creaminess. Adding the cream cheese and sometimes a splash of sour cream makes the dish rich and super comforting.
Lastly, I enjoy how I can tweak it a bit each time. A little extra lime juice or more cilantro lets me play around and make it my own each time I make it.
Ingredients
- Chicken breasts: lean protein, low in fat, essential for muscle buildin and energy.
- Onion: adds flavor and natural sweetness while providin antioxidants and fiber for health.
- Garlic: boosts flavor and immune benefits, a small but mighty superfood in every bite.
- White beans: packed with protein and fiber to help keep you full and satisfied.
- Green chilies: deliver subtle heat and a vitamin boost without overpowering the dish.
- Jalapeños: intensify the spice level, offering vitamin C and capsaicin perks.
- Cream cheese: lends creamy texture and richness while balancin the chili’s spice.
- Chicken broth: creates a hearty base, and low sodium makes it a healthier option.
- Cumin: offers earthy warmth and helps boost digestion with its distinctive aroma.
Ingredient Quantities
- 2 lbs boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans (4 oz each) diced green chilies
- 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 2 jalapeños, seeded and minced
- 8 oz cream cheese, softened
- Salt and black pepper to taste
- 1/4 cup sour cream (optional)
- Juice of 1 lime (optional)
- Fresh cilantro for garnish (optional)
How to Make this
1. Put the 2 lbs of chicken breasts in the crockpot and top them with the diced onion, minced garlic, and the diced green chilies.
2. Add in the white beans and minced jalapeños so all the chunks are in there.
3. Pour 4 cups of low-sodium chicken broth over everything and sprinkle in the ground cumin, dried oregano, and cayenne pepper with a dash of salt and black pepper to taste.
4. Give it a quick stir so all the spices mix in nicely with the veggies and chicken.
5. Cover the crockpot and cook on low heat for about 6 to 8 hours, or on high for 3 to 4 hours until the chicken is tender.
6. Once the chicken is so soft it practically falls apart, take it out with tongs and shred it with two forks.
7. Return the shredded chicken back into the crockpot and add the softened cream cheese while stirring slowly so it melts and makes the chili extra creamy.
8. If you like your chili a bit richer, stir in the sour cream and the juice of one lime at this point.
9. Taste the chili and adjust the salt or pepper if needed then let it heat for another 10 minutes so all the flavors get to know each other.
10. Serve hot and garnish with fresh cilantro if you want that extra pop of color and flavor. Enjoy your meal!
Equipment Needed
1. Crockpot – needed for slow cooking the chicken and veggies.
2. Cutting board – essential for chopping the onion, garlic, jalapeños and green chilies.
3. Sharp knife – helps you dice the vegetables and chicken breasts properly.
4. Measuring cups – required to measure out the chicken broth and any other liquid ingredients.
5. Measuring spoons – perfect for getting the spices like cumin, oregano and cayenne pepper just right.
6. Can opener – necessary for opening the cans of diced green chilies and white beans.
7. Stirring spoon – used to mix all the ingredients together thoroughly.
8. Tongs – useful for taking out the tender chicken from the crockpot.
9. Two forks – for shredding the soft chicken once it’s cooked.
10. Citrus juicer – makes it easier to extract the lime juice when you want that extra zing.
FAQ
Crockpot White Chicken Chili (Contest Winning!) Recipe Substitutions and Variations
- Instead of 2 lbs boneless, skinless chicken breasts, you could use chicken thighs for a richer flavor and extra juiciness
- If you dont have a medium onion, try a red onion for a more mellow taste and a slightly different texture
- Instead of 8 oz cream cheese, you can use full-fat Greek yogurt mixed with a bit of softened cream cheese to get that creamy consistency
- If you cant find canned diced green chilies, try using roasted poblano peppers, they add a good mild heat and smoky flavor
- When lacking jalapeños, you could swap in a serrano pepper for a bit more kick, but use a little less if you dont like too much spice
Pro Tips
1. Let the cream cheese sit out for a bit before mixing it in so it melts smooth and don’t get any weird lumps in your chili.
2. If you have a few extra mins, go ahead and sauté your onions and garlic a little in a pan first to really bring out their flavor instead of just tossing ’em in.
3. Be careful when you stir in the sour cream and lime juice – add ’em slowly and off the heat so they don’t curdle and ruin the creamy texture.
4. Save some fresh cilantro till the very end for garnish; adding it at the last minute keeps its bright flavor intact rather than letting it boil away.
Crockpot White Chicken Chili (Contest Winning!) Recipe
This creamy white chicken chili brings together tender shredded chicken, silky cream cheese, and hearty white beans in a warm, savory blend. Infused with cumin, oregano, and a touch of cayenne, the dish is elevated by zesty jalapeno and lime, offering a luxuriously comforting bowl perfect for cozy, chilli nights.
6
servings
400
kcal
Equipment: 1. Crockpot – needed for slow cooking the chicken and veggies.
2. Cutting board – essential for chopping the onion, garlic, jalapeños and green chilies.
3. Sharp knife – helps you dice the vegetables and chicken breasts properly.
4. Measuring cups – required to measure out the chicken broth and any other liquid ingredients.
5. Measuring spoons – perfect for getting the spices like cumin, oregano and cayenne pepper just right.
6. Can opener – necessary for opening the cans of diced green chilies and white beans.
7. Stirring spoon – used to mix all the ingredients together thoroughly.
8. Tongs – useful for taking out the tender chicken from the crockpot.
9. Two forks – for shredding the soft chicken once it’s cooked.
10. Citrus juicer – makes it easier to extract the lime juice when you want that extra zing.
Ingredients
-
2 lbs boneless, skinless chicken breasts
-
1 medium onion, diced
-
3 garlic cloves, minced
-
2 cans (4 oz each) diced green chilies
-
2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
-
4 cups low-sodium chicken broth
-
1 tsp ground cumin
-
1 tsp dried oregano
-
1/2 tsp cayenne pepper
-
2 jalapeños, seeded and minced
-
8 oz cream cheese, softened
-
Salt and black pepper to taste
-
1/4 cup sour cream (optional)
-
Juice of 1 lime (optional)
-
Fresh cilantro for garnish (optional)
Directions
- Put the 2 lbs of chicken breasts in the crockpot and top them with the diced onion, minced garlic, and the diced green chilies.
- Add in the white beans and minced jalapeños so all the chunks are in there.
- Pour 4 cups of low-sodium chicken broth over everything and sprinkle in the ground cumin, dried oregano, and cayenne pepper with a dash of salt and black pepper to taste.
- Give it a quick stir so all the spices mix in nicely with the veggies and chicken.
- Cover the crockpot and cook on low heat for about 6 to 8 hours, or on high for 3 to 4 hours until the chicken is tender.
- Once the chicken is so soft it practically falls apart, take it out with tongs and shred it with two forks.
- Return the shredded chicken back into the crockpot and add the softened cream cheese while stirring slowly so it melts and makes the chili extra creamy.
- If you like your chili a bit richer, stir in the sour cream and the juice of one lime at this point.
- Taste the chili and adjust the salt or pepper if needed then let it heat for another 10 minutes so all the flavors get to know each other.
- Serve hot and garnish with fresh cilantro if you want that extra pop of color and flavor. Enjoy your meal!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 6
- Calories: 400kcal
- Fat: 15g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 80mg
- Sodium: 600mg
- Potassium: 700mg
- Carbohydrates: 30g
- Fiber: 8g
- Sugar: 3g
- Protein: 40g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 200mg
- Iron: 3mg
