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For this dish, you need: - 2 boneless, skinless chicken breasts - 1 can (15 oz) white beans, such as navy or cannellini The chicken provides a tender base. The white beans add creaminess and protein. Together, they form the heart of the chili. Next, gather these fresh veggies: - 1 can (4 oz) diced green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup corn (fresh, frozen, or canned) These vegetables bring flavor and texture. The chilies add mild heat, while onion and garlic boost the aroma. Corn adds sweetness and color. You will need: - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste These spices create warmth and depth. Cumin and chili powder give it that classic chili taste. Smoked paprika adds a nice, smoky touch. Finally, include: - 4 cups chicken broth - 1 cup heavy cream (or coconut cream for a dairy-free option) The broth keeps everything moist, while the cream makes it rich and smooth. Use coconut cream if you want a dairy-free version. This combination of ingredients makes the perfect crockpot white chicken chili. Each element works together to create a warm, tasty meal. {{ingredient_image_1}} Start by dicing the onion and mincing the garlic. If you use fresh corn, cut the kernels off the cob. This prep takes only a few minutes. Having everything ready makes cooking easier and more fun. Place the chicken breasts at the bottom of the crockpot. Next, add the drained white beans and diced green chilies. Then, add the diced onion, minced garlic, and corn. Sprinkle the cumin, chili powder, and smoked paprika on top. This layering builds flavors as they cook. Pour the chicken broth over the layers. Make sure the chicken is fully submerged. Season with salt and pepper to taste. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender when done. Once cooked, take the chicken out and shred it with two forks. This step adds texture to the chili. Return the shredded chicken to the crockpot. Now, stir in the heavy cream or coconut cream. Let it heat through for about 10-15 minutes. Taste the chili and adjust the seasoning as needed. If you want more flavor, add a pinch of salt or pepper. Serve the chili hot in bowls. Garnish with fresh cilantro and lime wedges for a bright finish. Enjoy your creamy, comforting white chicken chili! You can easily make this chili dairy-free. Just swap heavy cream for coconut cream. It gives a nice, creamy texture without the dairy. You can also use chicken thighs instead of breasts. They add extra flavor and stay juicy. Serve the chili hot in bowls. Top each bowl with fresh cilantro and a squeeze of lime. This adds brightness and flavor. You can also add some shredded cheese or avocado for extra richness. Don't forget to have tortilla chips on the side for crunch! Cornbread pairs well with this chili. Its sweetness balances the spices. Another great option is a simple green salad. It adds freshness to your meal. If you want something heartier, serve rice or quinoa. They soak up the chili and make it more filling. Pro Tips Use Rotisserie Chicken: For an even quicker prep time, substitute the raw chicken with shredded rotisserie chicken. This will cut down on cooking time and add extra flavor. Customize the Heat: If you like your chili spicier, consider adding a diced jalapeño or a pinch of cayenne pepper. Adjust according to your heat preference! Make it Ahead: This chili is perfect for meal prep! Make a big batch and store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Thicken the Chili: If you prefer a thicker chili, you can mash some of the beans before adding the cream, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the hot chili. {{image_2}} You can swap the chicken for other proteins. Turkey works well if you want something leaner. Pork adds a hearty flavor that many enjoy. If you prefer plant-based meals, use chickpeas or tofu. These choices keep the chili tasty and exciting. Each protein gives the chili its unique flair. Adding vegetables can boost flavor and nutrition. Try diced bell peppers for sweetness. Zucchini adds a nice texture and absorbs flavors well. You can also toss in spinach or kale for greens. These veggies not only make the chili colorful but also add health benefits. Feel free to get creative with what you have! Want some heat? Adding jalapeños is a great choice. You can slice them and mix them in with the other ingredients. If you like it really spicy, use fresh chili peppers or hot sauce. Adjust the amount to fit your taste. This chili can easily be a spicy delight! After you enjoy your chili, let it cool down. Pour it into an airtight container. Make sure to seal it tight. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To reheat, take the chili out of the fridge. Place it in a pot on low heat. Stir it often to warm it evenly. You can also use the microwave. Just heat it in short bursts, stirring in between. Make sure it reaches a safe temperature before serving. If you want to freeze it, use a freezer-safe container. Leave some space at the top for expansion. It can last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Then, reheat it as mentioned above. Enjoy your chili at its best! Yes, you can use frozen chicken. Just place it in the bottom of the crockpot. Make sure to add a bit more cooking time. It will cook safely and yield tender meat. You can use coconut cream for a dairy-free option. Greek yogurt or sour cream also works well. These keep the chili creamy and rich without dairy. To add heat, include diced jalapeños. You can also add more chili powder or cayenne pepper. Adjust to your taste for the perfect kick! Absolutely! Just increase each ingredient. Ensure your crockpot is large enough to hold everything. This chili is great for feeding a crowd. Leftovers will last about 3 to 4 days in the fridge. Store them in an airtight container. Reheat before serving for best taste. This blog post covered a simple recipe for a flavorful dish. We explored ingredients like chicken, beans, and spices. I provided step-by-step instructions that anyone can follow. You learned helpful tips and variations to suit your taste. Finally, I shared storage guidelines for leftovers and answered common questions. Remember, cooking should be fun and flexible. Try new flavors and enjoy sharing your meals!

Creamy Crockpot White Chicken Chili

A hearty and creamy chicken chili made in a crockpot, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 8 hours
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 can 15 oz white beans (such as navy or cannellini), drained and rinsed
  • 1 can 4 oz diced green chilies
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup corn (fresh, frozen, or canned)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Prepare the Ingredients: Begin by dicing the onion and mincing the garlic. If using fresh corn, cut the kernels off the cob.
  • Layer in the Crockpot: Place the chicken breasts at the bottom of the crockpot. On top of the chicken, add the drained white beans, diced green chilies, diced onion, minced garlic, corn, cumin, chili powder, and smoked paprika.
  • Add Broth: Pour the chicken broth over the layered ingredients, ensuring the chicken is submerged. Season with salt and pepper to taste.
  • Cook: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
  • Shred the Chicken: Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the pot.
  • Add Cream: Stir in the heavy cream (or coconut cream) to the mixture, allowing it to heat through for an additional 10-15 minutes.
  • Taste and Adjust: Taste the chili and adjust seasoning with more salt or pepper if needed.
  • Serve: Ladle the chili into bowls and garnish with fresh cilantro and a squeeze of lime juice.

Notes

Serve hot in bowls, topped with a few extra cilantro leaves and a lime wedge on the side for an added burst of freshness.
Keyword chicken, chili, creamy, crockpot