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Crockpot Creamy White Chicken Chili

Crockpot Creamy White Chicken Chili

Crockpot Creamy White Chicken Chili is your new go-to comfort food, offering a rich, satisfying, and incredibly easy meal perfect for busy weeknights or casual gatherings. This recipe transforms simple ingredients into a soul-warming bowl of deliciousness, making it a must-try for anyone seeking a flavorful and fuss-free dinner solution.
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Prep Time 15 minutes
Cook Time 4 hours
Simmer Time 30 minutes
Total Time 8 hours 15 minutes
Servings: 6 8
Course: Chili, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 cans (15 ounces each) cannellini beans drained and rinsed
  • 1 can (4 ounces) diced green chilies undrained
  • 1 can (10 ounces) diced tomatoes and green chilies (like Rotel) undrained
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh cilantro optional, for garnish
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional, for a little heat
  • Salt and freshly ground black pepper to taste
  • freshly ground black pepper to taste
  • Shredded Monterey Jack cheese for serving (optional)
  • sour cream for serving (optional)
  • avocado for serving (optional)
  • tortilla chips for serving (optional)

Equipment

  • Slow Cooker
  • Cutting Board
  • Two Forks

Method
 

  1. Place the boneless, skinless chicken breasts or thighs directly into the bottom of your slow cooker.
    2 pounds boneless, skinless chicken breasts or thighs
  2. Add the drained and rinsed cannellini beans and the can of undrained diced green chilies to the slow cooker.
    2 cans (15 ounces each) cannellini beans, 1 can (4 ounces) diced green chilies
  3. Pour in the undrained can of diced tomatoes and green chilies (like Rotel) and the chicken broth.
    1 can (10 ounces) diced tomatoes and green chilies (like Rotel), 1 cup chicken broth
  4. Sprinkle in the ground cumin, dried oregano, garlic powder, onion powder, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper.
    1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, Salt, freshly ground black pepper
  5. Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the chicken is cooked through and easily shreddable.
  6. Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
    2 pounds boneless, skinless chicken breasts or thighs
  7. Return the shredded chicken to the slow cooker. Stir in the heavy cream.
    2 pounds boneless, skinless chicken breasts or thighs, 1/2 cup heavy cream
  8. Stir everything together well. Cover and cook on LOW for an additional 30 minutes to allow the flavors to meld and the chili to thicken slightly.
  9. Taste the chili and adjust seasonings if necessary, adding more salt, pepper, or cayenne pepper to your preference.
    1/4 teaspoon cayenne pepper, Salt, freshly ground black pepper
  10. Ladle the Crockpot Creamy White Chicken Chili into bowls and serve hot. Garnish with fresh cilantro, shredded Monterey Jack cheese, a dollop of sour cream, diced avocado, and serve with tortilla chips for scooping, if desired.
    1/4 cup chopped fresh cilantro, Shredded Monterey Jack cheese, sour cream, avocado, tortilla chips

Notes

Properly storing and reheating your Crockpot Creamy White Chicken Chili ensures you can enjoy its deliciousness for days to come. Refrigeration: Allow the chili to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. Freezing: For longer storage, transfer cooled chili to freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to 2-3 months. Reheating from Refrigerator: Reheat gently on the stovetop over low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave. If the chili seems a bit thick after refrigeration, you can stir in a splash of chicken broth or milk. Reheating from Frozen: Thaw the chili overnight in the refrigerator. Once thawed, reheat using the stovetop or microwave methods described above.