Slow Cooker Creamy White Chicken Chili

Hearty Crockpot White Chicken Chili

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  1 ½ pounds boneless, skinless chicken breasts (boneless, skinless chicken thighs also work wonderfully, or use a delicious combination of both white and dark meat)
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  1 cup diced yellow onion (approximately 1 medium onion)
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  2 teaspoons ground cumin
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  1 ½ teaspoons dried oregano (consider using Mexican oregano for a more authentic flavor)
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  ½ teaspoon kosher salt
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  ½ teaspoon coarse ground black pepper
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  1 jar (48 ounces) great Northern beans, rinsed and drained (alternatively, use 3 15-ounce cans, ensuring they are well rinsed to remove excess sodium)
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  1 can (14.5 ounces) petite diced tomatoes, undrained (regular diced tomatoes can be used if petite diced are unavailable)
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  1 can (4.5 ounces) diced green chiles
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  3 cups chicken broth (opt for reduced sodium broth to better control the seasoning)
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  Optional toppings: Serve with your favorite garnishes such as crispy tortilla chips or strips, thinly sliced or chopped fresh jalapeño peppers, creamy diced avocado, vibrant fresh cilantro, a sprinkle of shredded cheese (like Monterey Jack or cheddar), a dollop of sour cream or Greek yogurt, and finely chopped tomatoes or onions.

1. Begin by adding all the prepared ingredients into your 6-quart crockpot or slow cooker. This includes the chicken breasts, diced yellow onion, ground cumin, dried oregano, kosher salt, coarse ground black pepper, rinsed and drained great Northern beans, undrained petite diced tomatoes, diced green chiles, and chicken broth. Give everything a good stir to ensure all the flavors are thoroughly combined.
   1 ½ pounds boneless skinless chicken breasts,
   1 cup diced yellow onion,
   2 teaspoons ground cumin,
   1 ½ teaspoons dried oregano,
   ½ teaspoon kosher salt,
   ½ teaspoon coarse ground black pepper,
   1 jar (48 ounces) great Northern beans, rinsed and drained,
   1 can (14.5 ounces) petite diced tomatoes, undrained,
   1 can (4.5 ounces) diced green chiles,
   3 cups chicken broth
2. Secure the lid on your slow cooker and cook the chili. For a faster cooking time, set it to High and cook for 4 hours. If you have more time and prefer a slower cook for deeper flavors, set it to Low and cook for 7 to 8 hours.
3. Once the chicken is thoroughly cooked and tender, carefully remove the chicken breasts from the crockpot and transfer them to a large plate. Allow them to cool slightly until they are comfortable enough to handle. Using two forks, shred the chicken into bite-sized pieces. If you prefer a more uniform texture, you can also chop the chicken.
4. With the shredded chicken set aside, scoop out approximately 3 cups of the chili mixture from the crockpot into a separate bowl or a tall measuring cup. Using an immersion blender, purée this scooped-out portion until it is completely smooth and creamy. This crucial step helps to naturally thicken the chili and adds a lovely depth of flavor. Be absolutely sure to perform this blending *after* you have removed the chicken to avoid shredding it further. Stir the blended mixture back into the main chili in the crockpot.
5. Return the shredded chicken to the crockpot, stirring it gently into the now-thickened chili. Cover the crockpot again and continue to cook on Low for an additional 15 to 20 minutes, allowing the chicken to warm through and absorb the chili’s flavors. If you are serving the chili at a party or buffet, simply switch your crockpot to the “Warm” setting to keep it at a perfect serving temperature without overcooking.
6. Serve your piping hot Crockpot White Chicken Chili generously into bowls and invite everyone to customize their meal with their favorite toppings! Enjoy this comforting and flavorful dish.

• Smart Shortcut: For an incredibly quick preparation and an instant burst of flavor, you can easily substitute the canned diced tomatoes and green chiles with one jar of your favorite medium or mild salsa. This clever hack simplifies your ingredient list without sacrificing taste.
• Boosting Volume & Heartiness: To make your chili go further and satisfy more hungry guests, consider stirring in an additional can of rinsed and drained black beans or pinto beans. You can also incorporate a can of drained canned corn (or an equal amount of fresh or frozen corn, added towards the end of cooking for best texture). For extra substance and a unique twist, try adding a couple of diced red or sweet potatoes. Feel free to increase the chicken quantity slightly if desired.
• Achieving Creamy Perfection: For a lusciously creamy chili, stir in 4 ounces of full-fat cream cheese during the last 15-20 minutes of cooking, allowing it to melt completely and evenly. Alternatively, you can melt 1 to 2 cups of freshly shredded Monterey Jack cheese directly into the chili once it’s finished cooking, providing both creaminess and a cheesy depth.
• Amp Up the Heat: If you enjoy a spicier chili, it’s simple to intensify the flavors. Add an extra can of diced green chiles for a mild heat, or introduce finely chopped fresh jalapeño peppers (remove seeds for less heat, leave them in for more) or a pinch of red pepper flakes to taste. When adding cheese, consider using pepper Jack cheese for an integrated spicy kick.
• Alternative Cooking Methods: If you don’t have a crockpot or prefer other cooking methods, rest assured this recipe is adaptable. You can find detailed instructions for an Instant Pot white chicken chili or a classic stovetop white chicken chili on my blog.
• Storage & Reheating: Leftover chili is a gift that keeps on giving! Store any cooled chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. Always thaw frozen chili overnight in the refrigerator before reheating. Individual portions can be conveniently reheated in the microwave, while larger amounts are best warmed gently in a saucepan over medium heat on the stove, stirring occasionally.

Nutrition information is automatically calculated and provided as an approximation, intended for general guidance only.