There’s something about coming home to the smell of a slow cooker bubbling away that feels like a warm hug on a chilly day. Let me tell you how this creamy crockpot white bean chicken chili became a staple dish in our house and always hits the spot.
It all started one snowy Sunday when the kids were building snow forts in the backyard. I’d promised them something warm and comforting for dinner, but the fridge was a hodgepodge of leftovers and pantry staples. With rotisserie chicken from the night before and a can of white beans staring back at me, inspiration struck. I needed something easy—a no-fuss meal that would practically cook itself while I watched the snowball fights from the window. Enter the Crockpot. By dinnertime, the kitchen smelled heavenly, the kids were ravenous, and my creamy white chicken chili earned rave reviews. It’s been a family favorite ever since.
Now, whenever life gets hectic, this recipe is my go-to. Whether it’s a weeknight dinner, a potluck contribution, or a cozy meal for a lazy weekend, this healthy white chicken chili ticks all the boxes. And the best part? You can tweak it to suit your taste buds. Let’s dive into why you’ll love this dish and how you can make it your own!
Why You’ll Love This Dish
- Effortless Comfort Food: Just toss the ingredients into your slow cooker, and let it do the magic. This chicken and white bean chili crock pot recipe is as hands-off as it gets, leaving you free to tackle your to-do list or simply relax.
- Creamy and Rich: Thanks to a dollop of cream cheese, this dish is velvety smooth without feeling overly heavy. It’s like a hug in a bowl.
- Nutritious and Filling: Packed with protein from the chicken and beans, this white chicken chili crockpot recipe keeps you full and satisfied without weighing you down.
- Versatile for Any Occasion: Need a game-day dish? Hosting a casual dinner? Meal prepping for the week? This chili fits the bill every time.
- Kid-Friendly: The mild flavors make it a hit with picky eaters, but you can easily spice it up for the adults by adding extra jalapeños or a splash of hot sauce.
- Great for Leftovers: This white chicken chili soup crockpot recipe tastes even better the next day. Make a big batch, and you’ve got lunch or dinner sorted for the week.
- Customizable: Whether you prefer canned chicken white chili for convenience or rotisserie white chicken chili crock pot style for added flavor, you can tailor it to your preferences.
- One-Pot Wonder: Fewer dishes, less cleanup. Need I say more?
Ingredients for the Recipe
Main Ingredients:
- 2 cups cooked, shredded chicken (rotisserie or canned chicken works great)
- 2 cans (15 oz each) white beans (such as cannellini or Great Northern, drained and rinsed)
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth
- 1 cup frozen corn kernels
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 block (8 oz) cream cheese, softened
- Juice of 1 lime
Optional Garnishes:
- Fresh cilantro
- Shredded cheese
- Sliced jalapeños
- Sour cream
- Tortilla chips
Equipment Needed:
- Slow cooker (Crockpot)
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon
Cooking Instructions: How to Make This Recipe
- Prep Your Ingredients: Chop the onion, mince the garlic, and shred your chicken if it’s not already prepared. If using canned chicken, drain it thoroughly.
- Layer the Crockpot: Add the chicken, white beans, diced green chilies, chicken broth, corn, onion, garlic, and all the seasonings to the slow cooker. Stir to combine.
- Cook Low and Slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours. This allows all the flavors to meld together beautifully.
- Add the Cream Cheese: About 30 minutes before serving, stir in the softened cream cheese until fully melted and incorporated.
- Final Touches: Squeeze in the lime juice for a burst of freshness, then give it a final stir.
- Serve and Enjoy: Ladle the chili into bowls and add your favorite garnishes. Grab a spoon and savor the creamy goodness!
Notes
- Make It Spicy: Add diced jalapeños or a pinch of cayenne pepper for a kick.
- Swap the Beans: Don’t have white beans? Black beans or pinto beans work just as well.
- Boost the Veggies: Add chopped bell peppers or zucchini for extra nutrients and texture.
- Dairy-Free Version: Substitute cream cheese with coconut cream for a creamy but dairy-free option.
- Short on Time? Use canned chicken white chili for a faster prep.
- Thicker Chili: Mash a portion of the beans before adding them to the slow cooker.
Bonus Pro Tips
- Double the Recipe: This chili freezes beautifully. Make a big batch and save some for later.
- Use Homemade Broth: If you have homemade chicken broth, it adds a deeper flavor.
- Toast the Spices: Quickly sauté the cumin, chili powder, and paprika before adding them to the slow cooker for an enhanced aroma.
- Serve with Sides: Pair with cornbread, rice, or a fresh green salad to round out the meal.
- Crockpot Liner: Use a disposable liner for effortless cleanup.
- Flavor Boost: Add a dash of smoked hot sauce or a sprinkle of smoked salt for extra depth.
Macronutrients (Per Serving, Approximate)
- Calories: 320
- Protein: 22g
- Carbohydrates: 28g
- Fat: 13g
- Fiber: 7g
“Chili Chat”: Q&A Section
Q: What can I serve with this chili? A: Cornbread, tortilla chips, or a simple side salad are great options. You can also spoon it over rice for a heartier meal.
Q: Can I make this dish vegetarian? A: Absolutely! Skip the chicken and double up on the beans. You can also add hearty veggies like sweet potatoes or mushrooms.
Q: How do I thicken the chili? A: Mash some of the beans or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
Q: Can I make this on the stovetop? A: Yes! Simmer everything in a large pot over medium heat for 30-40 minutes, stirring occasionally.
Q: How can I save leftovers? A: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Q: Can I use frozen chicken? A: Yes, but make sure it’s fully cooked before shredding and adding to the chili.
