Crockpot White Chicken Chili
Chicken, white beans, green chiles and corn in a creamy, mildly spicy broth. Shred the chicken, stir in cream cheese and dinner is done.
- Crockpot
- Slow cooker
- Chicken
- Dinner
- 270 min total
- Serves 6
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 2 lb boneless skinless chicken breasts
- 2 cans great northern beans, 15 oz each, drained and rinsed
- 1 can diced green chiles, 4 oz
- 1 cup frozen corn
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 8 oz cream cheese, cubed, room temperature
- 1/2 cup sour cream
- 1 lime, juiced
- shredded Monterey Jack, cilantro and tortilla chips, to serve
Steps
Step 1: Put the chicken in the slow cooker. Add the beans, green chiles, corn, onion, garlic, broth, cumin, oregano, chili powder, salt and pepper.
Step 2: Cover and cook on Low 4 hours or High 2 hours, until the chicken reads at least 165°F and shreds easily.
Step 3: Lift the chicken out, shred it with two forks and set it aside.
Step 4: Stir the cream cheese and sour cream into the pot until melted and smooth. Mash a few spoonfuls of beans against the side of the cooker to thicken it.
Step 5: Return the chicken, stir in the lime juice, and taste for salt. Cover 10 minutes to heat through.
Step 6: Serve topped with Monterey Jack, cilantro and crushed tortilla chips.
Swaps
- Chicken: Thighs stay juicier; give them an extra 30 minutes on Low.
- Heat: A diced jalapeño or a can of hot green chiles.
- Beans: Cannellini or navy beans work the same way.
Tips
- Room-temperature cream cheese melts in smoothly. Cold blocks leave little white lumps.
- Mashing some beans thickens the chili without any flour.
- The lime at the end brightens everything. Don’t skip it.
The story
HAM Cooking. Let’s fire it up.
White chicken chili is chili wearing its Sunday clothes. Same cozy bowl, same toppings bar, but creamy instead of red and a whole lot lighter on the stomach.
The flavor comes from the green chiles and cumin. Green chiles bring a mellow, roasted heat, not a burn, and cumin is that warm, earthy spice that makes anything taste like chili. A little oregano rounds it out.
The creamy part is where folks go wrong. Dairy that sits at a simmer for hours can break and get grainy. So everything else cooks first, and the cream cheese and sour cream go in at the very end, just long enough to melt. Mashing a handful of beans against the side of the pot releases their starch, which thickens the whole thing naturally.
Finish with a squeeze of lime. Acid at the end of a long cook is like opening a window in a stuffy room. Everything wakes up.
HAM out.
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