Crockpot White Chicken Chili Easy
This creamy, hearty crockpot white chicken chili is a comforting, hands-off dinner made with tender chicken, white beans, and warm spices — perfect for busy nights or cozy weekends.
Equipment
- Crockpot
- Forks
Ingredients
Core Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs breasts for leaner, thighs for richer flavor
- 2 cans great northern beans drained and rinsed
- 1 can corn drained
- 1 can diced green chilies
- 1 small onion diced
- 3 cups chicken broth
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp oregano
- 0.5 tsp chili powder
- 0.5 tsp salt adjust to taste
- 0.5 tsp black pepper
- 8 oz cream cheese cubed
- 1 cup Monterey Jack cheese shredded
Instructions
- Place chicken breasts at the bottom of the crockpot. Add beans, corn, green chilies, onion, broth, and all seasonings. Stir gently to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and fully cooked.
- Remove the chicken, shred with two forks, and return it to the crockpot. Stir to mix.
- Add the cream cheese and shredded Monterey Jack cheese. Stir until melted and the chili is creamy. Let sit for 10 minutes if needed to fully melt.
- Taste and adjust seasonings. Serve with desired toppings like tortilla strips, avocado, cilantro, or lime wedges.
Notes
This chili tastes even better the next day. It’s freezer-friendly, adaptable for picky eaters, and can be made spicier, lighter, or more veggie-packed based on your preferences.
Nutrition
Calories: 410kcalCarbohydrates: 22gProtein: 36gFat: 20gSaturated Fat: 10gCholesterol: 110mgSodium: 850mgPotassium: 680mgFiber: 5gSugar: 3gVitamin A: 750IUVitamin C: 10mgCalcium: 180mgIron: 2.5mg
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