White Chicken Chilli in Crock Pot
A creamy, comforting white chicken chilli that cooks low and slow in the crock pot. Tender shredded chicken, white beans, green chiles, and a touch of cream cheese make this a cozy, easy meal.
Ingredients
Main
- 2 lb boneless skinless chicken breasts or thighs
- 15 oz great northern beans or cannellini beans, drained and rinsed
- 4 oz iced green chiles
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika optional
- Salt and freshly ground black pepper to taste
- 4 oz cream cheese softened
- ½ cup sour cream or plain Greek yogurt
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
Optional Toppings
- Shredded cheddar or Monterey Jack
- Crushed tortilla chips or strips
- Avocado slices
- Sliced jalapeños or hot sauce
Instructions
- Place the chopped onion and minced garlic in the bottom of the crock pot. Add the drained beans and green chiles.
- Season the chicken with salt, pepper, cumin, oregano, and smoked paprika. Nestle on top of the beans and veggies.
- Pour the chicken broth over the ingredients so the chicken is partly submerged.
- Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken shreds easily.
- Remove the chicken, shred with forks, then return to the pot. Stir in cream cheese and sour cream until smooth. Adjust seasoning and add lime juice and cilantro.
- Ladle into bowls and top with cheese, avocado, tortilla strips, or jalapeños as desired.
Notes
- Mash a cup of the beans to thicken the chili naturally.
- Use thighs for richer flavor; breasts are leaner and work well.
- For dairy-free, swap cream cheese for full-fat coconut milk at the end.
- Omit sour cream before freezing; add after reheating.
Nutrition
Calories: 360kcalCarbohydrates: 28gProtein: 34gFat: 10gSaturated Fat: 5gSodium: 520mgSugar: 3g
Tried this recipe?Let us know how it was!
