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Marry Me Crockpot White Chicken Chili

Marry Me Crockpot White Chicken Chili

Get ready for a flavor explosion with this Marry Me Crockpot White Chicken Chili, a recipe designed to be incredibly simple yet overwhelmingly delicious, making it perfect for busy weeknights or impressing guests. This is the ultimate comfort food that tastes like you’ve spent hours in the kitchen, even though your slow cooker does most of the work.
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Prep Time 15 minutes
Cook Time 3 minutes
Simmer and Combine Time 15 minutes
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (4-ounce) can diced green chiles, undrained
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can Great Northern beans, rinsed and drained
  • 1 (15-ounce) can diced tomatoes with green chilies (like RoTel), undrained
  • 1 medium yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (or more, to taste)
  • to taste Salt and freshly ground black pepper to taste
  • 1 (8-ounce) package cream cheese, softened and cut into cubes
  • ½ cup heavy cream (optional, for extra creaminess)
  • not specified Fresh cilantro, chopped (for garnish) for garnish
  • not specified Shredded Monterey Jack or cheddar cheese (for garnish) for garnish
  • not specified Sour cream or Greek yogurt (for garnish) for garnish
  • not specified Lime wedges (for serving) for serving

Equipment

  • Slow Cooker
  • Cutting Board
  • Two Forks

Method
 

  1. Place the chicken breasts or thighs in the bottom of your slow cooker insert. Add the undrained diced green chiles, rinsed and drained cannellini beans, rinsed and drained Great Northern beans, and the undrained diced tomatoes with green chilies.
    2 pounds boneless, skinless chicken breasts or thighs, 1 (4-ounce) can diced green chiles, undrained, 1 (15-ounce) can cannellini beans, rinsed and drained, 1 (15-ounce) can Great Northern beans, rinsed and drained, 1 (15-ounce) can diced tomatoes with green chilies (like RoTel), undrained
  2. Scatter the chopped yellow onion and minced garlic over the other ingredients in the slow cooker. Sprinkle in the ground cumin, dried oregano, smoked paprika, and cayenne pepper. Season generously with salt and freshly ground black pepper, remembering that you can adjust these later.
    1 medium yellow onion, chopped, 2-3 cloves garlic, minced, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (or more, to taste), to taste Salt and freshly ground black pepper to taste
  3. Pour in the 4 cups of low-sodium chicken broth. Ensure the liquid covers most of the ingredients to help them cook evenly.
    4 cups low-sodium chicken broth
  4. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is cooked through and very tender.
  5. Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
    2 pounds boneless, skinless chicken breasts or thighs
  6. Add the softened cream cheese cubes into the slow cooker with the shredded chicken and chili mixture. Stir gently until the cream cheese is fully melted and incorporated, creating a luxuriously creamy sauce. If you desire an even richer texture, stir in ½ cup of heavy cream at this stage.
    1 (8-ounce) package cream cheese, softened and cut into cubes, ½ cup heavy cream (optional, for extra creaminess)
  7. Cover the slow cooker again and cook on HIGH for another 15-30 minutes, or until the chili has thickened and all the flavors have melded together beautifully.
  8. Before serving, taste the Marry Me Crockpot White Chicken Chili and adjust seasonings as needed. You may want to add a bit more salt, pepper, or cayenne for extra heat.
    to taste Salt and freshly ground black pepper to taste, ¼ teaspoon cayenne pepper (or more, to taste)
  9. Ladle the hot Marry Me Crockpot White Chicken Chili into bowls. Garnish generously with fresh chopped cilantro, shredded Monterey Jack or cheddar cheese, and a dollop of sour cream or Greek yogurt. Serve with lime wedges on the side for a bright, refreshing finish.
    not specified Fresh cilantro, chopped (for garnish), not specified Shredded Monterey Jack or cheddar cheese (for garnish), not specified Sour cream or Greek yogurt (for garnish), not specified Lime wedges (for serving)

Notes

This chili is a fantastic candidate for meal prepping. Store leftovers in airtight containers in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if it seems too thick.