CrockPot White Chicken Chili

White chicken chili is easy to make! The slow cooker does the heavy lifting, allowing the flavors to come together as the chicken becomes tender, soaking it all in. With chicken broth, spices, and beans, it's a simple yet delicious meal, perfect for busy days. Start by layering onions and chicken in your slow cooker, then season with a mix of spices. Pour in chicken broth, beans, green chilies, corn, and cilantro. Let it cook away until the chicken is tender, then shred it and mix in Monterey Jack cheese and half & half for that creamy finish!

Why You’ll Love This Recipe

• It's a flavor-packed twist on traditional chili, with tender chicken, creamy beans, and a blend of spices that create a one-of-a-kind taste.
• It’s all made in a Crock Pot so that you can enjoy a delicious, hassle-free meal without the stress of constant monitoring.
• The creamy finish, thanks to the addition of half & half and Monterey Jack cheese, adds a luxurious touch to the finished product. 
• With endless topping possibilities, from gooey melted cheese to zesty cilantro and crunchy tortilla strips, you can transform each bowl into a personalized meal!

Ingredients You’ll Need

• Yellow Onion & Minced Garlic - Gives a savory depth and complexity to the chili, infusing it with a rich, flavorful base.
• Boneless Skinless Chicken Breast - The chicken is the star of the show, providing a lean protein source that becomes tender and shreds beautifully as it cooks.
• Chili Spices (salt, pepper, paprika, oregano, chili powder, cumin) - Brings the perfect amount of flavor, with salt and pepper enhancing overall taste, paprika adding smokiness, oregano contributing earthy notes, chili powder infusing warmth, and cumin offering a touch of mild, nutty spiciness.
• Low Sodium Chicken Broth - Serves as the liquid foundation, intensifying the savory profile and ensuring the chili doesn't become too thick while also complementing the chicken's flavor.
• Great Northern Beans - Provide a textural contrast to the dish and soak up the delicious flavors of the broth and spices.
• Diced Green Chilies - Adds a mild kick and a subtle hint of heat to the chili.
• Whole Kernel Corn - Contributes a pop of color, natural sweetness, and texture to the chili.
• Fresh Cilantro - Adds a vibrant freshness that balances the richness of the dish.
• Monterey Jack Cheese - Gives a creaminess and a mild, tangy note that enhances the overall indulgence.
• Cream Cheese - This creates a luxuriously creamy finish, making the chili silky and comforting.

How To Make White Chicken Chili In The Crock Pot

Prepare the chicken: Remove any excess fat from the chicken breast. Pat dry with paper towels on both sides. Layer the onions on the bottom of the crock pot. Add the chicken to the crock pot and sprinkle the dry seasonings over the top. 

Add ingredients: Pour in the chicken broth, Worcestershire sauce, canned beans, garlic, green chilies, corn kernels, and cilantro on top of the seasoned chicken breast. 

Cover and cook: Add the lid to the top and cook on HIGH for 3-4 hours or LOW for 6-8 hours. 

Add cheese and cream: Once the chicken is cooked through, remove it, shred it with two forks, and add it back to the crock pot. Then add the shredded cheese and half and half. Mix well and cook for 30 minutes. 

Garnish and serve: While hot, ladle into bowls and add your favorite chili toppings. Enjoy! 

Recipe Tips

• Placing the diced onion at the bottom of the slow cooker helps prevent it from burning and allows it to create a flavorful base as it cooks with the chicken.
• Adjust the amount of chili spices to suit your heat preference. If you like it spicier, increase the chili powder, and for a milder version, use less.
• If you find the chili too thick, add a bit more chicken broth until it reaches your preferred consistency.
• Shred the chicken with two forks for the easiest and quickest method. It should practically fall apart, making the process a breeze.
• Make sure your canned ingredients are fully drained to ensure the chili doesn’t contain too much liquid.
• Adjust the spices and green chilies based on your preference. 

Variations

• Swap out the chicken for extra beans like black beans or kidney beans for a hearty vegetarian version that's just as satisfying.
• Dice up a fresh jalapeño or two and add them for an extra kick of spice.
• Experiment with different cheeses like sharp cheddar, pepper jack, or even crumbled queso fresco for a unique flavor profile.
• Substitute the chicken with ground turkey, beef, or even diced sausage to explore different protein options.
• Dice up some roasted red peppers for a smoky, slightly sweet flavor throughout the chili.

Storing & Freezing

Storing: To store leftover white chicken chili, let it cool, then transfer it to an airtight container and refrigerate for up to 3-4 days. When reheating, add a splash of chicken broth if needed to maintain the creamy consistency.

Freezing: Allow it to cool completely, then place it in a freezer-safe container or resealable bag, removing as much air as possible. Label with the date and freeze for up to 2-3 months. To reheat, thaw in the fridge overnight and warm on the stovetop or in the microwave, stirring occasionally to restore the creamy texture.