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Easy Crockpot White Chicken Chili Recipe (Best Slow Cooker Meal)

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This creamy, hearty white chicken chili is made effortlessly in a slow cooker with simple ingredients like chicken, white beans, salsa verde, and a touch of cream cheese. It’s the perfect comfort food for busy weeknights, delivering rich flavor with minimal prep.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
  • 1.5 cups (360ml) salsa verde (tomatillo-based)
  • 1 cup (240ml) low-sodium chicken broth
  • 1 (4-ounce) can diced green chiles
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 4 ounces (113g) Neufchâtel cheese, softened
  • ½ cup (120ml) heavy cream or half-and-half
  • Juice of 1 lime
  • Optional garnishes: fresh cilantro, shredded Monterey Jack cheese, diced avocado, tortilla chips, sour cream or Greek yogurt

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Scatter the diced onion and minced garlic over the top.
  2. Drain and rinse one can of white beans and add to the pot. Set the second can aside. Add the diced green chiles.
  3. Sprinkle the ground cumin, dried oregano, salt, and pepper over everything.
  4. Pour the salsa verde and chicken broth over the top. Do not stir.
  5. Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours, until the chicken shreds easily.
  6. Transfer the cooked chicken to a cutting board and let rest for 1-2 minutes. Shred with two forks or use a hand mixer on low speed in the pot.
  7. Drain and rinse the remaining can of white beans. In a blender or with an immersion blender, puree the beans with ½ cup of the cooking liquid until smooth. Stir the puree back into the slow cooker.
  8. Cut the softened Neufchâtel cheese into pieces and add to the pot along with the heavy cream. Stir gently until melted and incorporated.
  9. Return the shredded chicken to the pot. Stir in the lime juice. Taste and adjust seasoning. Let heat through for 5-10 minutes.
  10. Serve hot with desired garnishes.

Notes

For a dairy-free version, use full-fat canned coconut milk instead of cream and omit the Neufchâtel cheese. For a thicker chili, let it cook uncovered on high for 15-20 minutes or mash some beans against the pot. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, easy chili, creamy chicken chili, white bean chili

Find it online: https://perkypan.com/easy-crockpot-white-chicken-chili-recipe-best-slow-cooker-meal/