Description
Make this easy, set-and-forget Crockpot White Chicken Chili for a creamy, comforting meal perfect for busy weeknights or family dinners. This recipe uses simple ingredients for a hearty, flavorful result.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can Great Northern beans, rinsed and drained
- 1 (4 ounce) can diced green chilies, undrained
- 1 (10 ounce) can mild diced green chilies, undrained
- 1 (4 ounce) can diced jalapeños, undrained (optional, for heat)
- 1 (1 ounce) packet dry ranch seasoning mix
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 8 ounces cream cheese, cut into cubes
- 1/2 cup heavy cream or milk (optional, for extra creaminess)
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Pour the rinsed and drained cannellini beans and Great Northern beans over the chicken.
- Add the diced green chilies, mild diced green chilies, diced jalapeños (if using), ranch seasoning mix, cumin, oregano, garlic powder, and black pepper to the slow cooker.
- Pour the chicken broth over all the ingredients. Do not stir yet.
- Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- When cooking time is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add the cubed cream cheese to the chili. Stir gently until the cream cheese is completely melted and the chili is creamy.
- Stir in the heavy cream or milk, if desired, for a richer texture.
- Taste and adjust seasonings if needed before serving hot.
Notes
- Serve this hearty slow cooker soup topped with shredded Monterey Jack cheese, fresh cilantro, avocado slices, or crushed tortilla chips for added texture.
- For a thicker chili, remove about 1 cup of the chili mixture (liquid and beans) before adding the cream cheese, blend it until smooth, and then stir it back into the slow cooker.
- This recipe freezes well. Cool completely before storing in airtight containers for up to three months.
- Prep Time: 10 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 45
- Cholesterol: 130