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Creamy Crockpot White Chicken Chili: Easy 20-Min Prep

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This creamy crockpot white chicken chili is a dump-and-go recipe that delivers velvety, comforting flavor with just 20 minutes of prep. Perfect for busy weeknights or cozy weekends, it features tender chicken, white beans, and a luscious broth made with a simple blending trick.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
  • 2 cans (4 oz each) diced green chiles (mild or medium)
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1 lime, juiced
  • Optional toppings: shredded Monterey Jack or cheddar cheese, sour cream, sliced avocado, fresh cilantro, tortilla strips, extra lime wedges

Instructions

  1. Dice the onion and mince the garlic.
  2. Place the chicken in the bottom of a 6-quart or larger crockpot. Add the diced onion, minced garlic, and both cans of diced green chiles (undrained). Sprinkle the cumin, oregano, chili powder, smoked paprika, and a pinch of salt and pepper over everything.
  3. Pour in the drained and rinsed white beans and the 4 cups of chicken broth. Stir gently to combine.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreddable.
  5. Remove the chicken to a cutting board and shred it with two forks.
  6. Scoop out about 1 cup of the beans and 1/2 cup of the broth from the crockpot. Blend until completely smooth using a blender or immersion blender. If using a regular blender, let it cool slightly and blend in batches with the lid slightly open to release steam.
  7. Return the blended bean mixture to the crockpot. Add the cubed cream cheese and heavy cream. Stir until the cream cheese is completely melted and incorporated, about 2-3 minutes.
  8. Add the shredded chicken back into the pot and stir. Taste and adjust seasoning with more salt, pepper, or cumin if needed.
  9. Squeeze the juice of one lime into the chili and stir.
  10. Let the chili rest on warm or low for 10-15 minutes before serving to allow flavors to meld and the texture to thicken.

Notes

For extra flavor, brown the chicken in a hot skillet with oil before adding to the crockpot. Soften cream cheese to room temperature to avoid clumping. If chili is too thick, add more broth; if too thin, cook uncovered on high for 20-30 minutes. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: creamy white chicken chili, crockpot chili, slow cooker chili, white chicken chili, easy chili recipe, comfort food, dump and go chili

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