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I have made a few different kinds of this recipe over the years, but this easy white chicken chili is one of my favorites.
In this house we don’t like any spice. I can even handle more than Renee’, and hers is less than zero. If you are that person, leave out the chili powder altogether and add more garlic and onion.
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How to Make This Crockpot White Chicken Chili
Step 1: Plug in your slow cooker and gather your ingredients. I am not usually the type to measure until it’s going in the pot, but if you are, here’s a little help (the recipe card below will have the ingredients and instructions also): 1 lb chicken breast, 10 oz green chili enchilada sauce (or Herdez Salsa Verde in the heat level you prefer), 7 oz green chilis, 2 cans white beans drained and rinsed, 12 oz fire roasted corn, half an onion diced, 1 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, half tsp paprika (smoked or sweet), half tsp salt, quarter tsp pepper, 2 cups chicken broth, 8 oz cream cheese and chopped cilantro.
Step 2: Add the whole boneless skinless chicken breasts to the slow cooker.
Step 3: Add the fire roasted corn, then the drained and rinsed white beans. This method will make the beans very soft and some will meld with the broth to make it even creamier. If you prefer a more al dente bean, don’t add the beans til the cream cheese goes in in Step 9.
Step 4: Add the green chilis, then the diced onion.
Step 5: Add the chili powder, cumin, oregano, smoked paprika, salt and pepper.
Step 6: Pour in the enchilada sauce, then the chicken broth.
Step 7: Cover and cook on high for 3 to 4 hours. If you lift the lid a lot compulsively, it will be 4 hours. Ask me how I know.
Step 8: Remove the chicken to a cutting board and using two forks, shred it, and add it back to the crockpot. You can also shred it carefully inside the crock too if you are an experienced chicken shredder by trade. I like big chunks and I cannot lie, but you can make the chunks of chicken as small as you want.
Step 9: Add the cream cheese and cilantro and gently stir. The cream cheese will incorporate a little faster if you cube it first, but meh, just throw it in there.
Step 10: Heat through for 15 mins or so with the lid off so you can stir. You can add chopped fresh or pickled jalapenos at the end and stir in or leave them on the side for garnish. If you’re hard-core, add as much spicy heat as you can stand, but if you are feeding a crowd, I suggest leaving it on the side so everyone can serve themselves. I am not that person.
Tools & Equipment
- Slow cooker
- Cutting board
- Chef’s knife
- Colander
- Measuring cups + measuring spoons
- Tongs or two forks
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Crockpot White Chicken Chili
Ingredients
- 1 lb chicken breast
- 10 oz green chili enchilada sauce or Herdez salsa verde
- 7 oz green chilis
- 2 cans white beans drained and rinsed
- 12 oz fire roasted corn can or frozen
- 1/2 onion diced
- 1 T chili powder
- 1 t cumin
- 1 t oregano
- 1/2 t paprika
- 1/2 t salt
- 1/4 t pepper
- 2 c chicken broth
- 8 oz cream cheese
- chopped cilantro to taste, about 3 T
Instructions
- Plug in your slow cooker and gather your ingredients. Dice the onion and set aside.
- Add the whole boneless skinless chicken breasts to the slow cooker.
- Add the fire roasted corn, then the drained and rinsed white beans. This method will make the beans very soft and some will meld with the broth to make it even creamier. If you prefer a more al dente bean, don't add the beans til the cream cheese goes in in Step 9.
- Add the green chilis (like Rotel diced), then the diced onion.
- Add the chili powder, cumin, oregano, smoked paprika, salt and pepper.
- Pour in the enchilada sauce (you can also use Verdez Salsa Verde), then the chicken broth.
- Cover and cook on high for 3 to 4 hours. If you lift the lid a lot compulsively, it will be 4 hours. Ask me how I know.
- Remove the chicken to a cutting board and using two forks, shred it, and add it back to the crockpot. You can also shred it carefully inside the crock too if you are an experienced chicken shredder by trade. I like big chunks and I cannot lie, but you can make the chunks of chicken as small as you want.
- Add the cream cheese and cilantro and gently stir. The cream cheese will incorporate a little faster if you cube it first, but meh, just throw it in there.
- Heat through for 15 mins or so with the lid off so you can stir. You can add chopped fresh or pickled jalapeños at the end and stir in or leave them on the side for garnish.
Nutrition
The bottom line
Creamy white chicken chili is a pretty nice set-it-and-forget it kind of meal. I mean, don’t forget it past 3 or 4 hours. Three hours ought to do it, but if you want to cook it on low, check it in 5 hours. Chicken shouldn’t have any pink at all when you go to eat it.
Want more crockpot recipes? Easy does it:
- Crockpot Pork Tenderloin
- Crockpot Chicken Casserole
- Slow Cooker Corn Casserole
- Fall Crockpot Recipes
- More Slow Cooker Recipes from Dips to Dinners
