A warm, creamy bowl of crockpot white chicken chili is simple to make and full of flavor.
introduction
This crockpot white chicken chili is easy and comforting. It cooks slowly so the flavors mix well. If you like hearty slow-cooker meals, see other crockpot soup recipes for fall for more ideas.
why make this recipe
Make this recipe because it uses common pantry items and little work. Put everything in the crockpot, walk away, and get a warm meal later. It is creamy, mild, and good for busy nights or cold days. If you want a similar creamy chicken flavor, try the creamy chicken tortilla soup for another option.
how to make Crockpot White Chicken Chili
Put the raw chicken and the other ingredients in the crockpot and let them cook slowly. Shred the chicken in the pot near the end and add cream to finish. For a thicker, richer bowl you can use ideas from the crockpot loaded baked potato soup and add a little extra cream or blend some beans.
Ingredients :
2 boneless, skinless chicken breasts, 1 can white beans (such as cannellini or great northern), 1 cup corn (frozen or canned), 1 can diced green chiles, 1 onion, diced, 3 cloves garlic, minced, 1 teaspoon cumin, 1 teaspoon chili powder, 4 cups chicken broth, 1 cup heavy cream, Salt and pepper to taste, Fresh cilantro for garnish
Directions :
In a crockpot, combine the chicken, white beans, corn, green chiles, onion, garlic, cumin, chili powder, and chicken broth. Stir to mix well and season with salt and pepper. Cover and cook on low for 6-8 hours or high for 4 hours. About 30 minutes before serving, shred the chicken in the pot and stir in the heavy cream. Serve hot, garnished with fresh cilantro.
how to serve Crockpot White Chicken Chili
Serve hot in bowls. Add toppings like extra cilantro, a squeeze of lime, or shredded cheese. Serve with tortilla chips or warm cornbread. For a cozy meal idea, you can pair it with another mild soup like the creamy chicken tortilla soup if you want more variety.
how to store Crockpot White Chicken Chili
Cool the chili to room temperature. Put it in airtight containers and refrigerate for up to 3 days. For longer storage, freeze in safe containers for up to 3 months. Thaw in the fridge before reheating. Reheat gently on the stove or in the microwave.
tips to make Crockpot White Chicken Chili
- Use thawed frozen corn or canned corn to keep it easy.
- If the chili is too thin, mash some beans or let it cook uncovered for 15-20 minutes to thicken.
- Add salt at the end to avoid over-salting.
- For more crockpot ideas and tips, check other crockpot soup recipes for fall.
variation (if any)
- Make it spicier with extra chili powder or chopped jalapeño.
- Use rotisserie chicken instead of cooking raw chicken, and add it in the last hour.
- Swap heavy cream for half-and-half for a lighter finish.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes. Cook time may increase. It is best to thaw if you can for even cooking.
Q: Can I make this on the stove?
A: Yes. Cook the onion and garlic first, then add other ingredients and simmer until chicken is done. Shred chicken and add cream at the end.
Q: Can I use a dairy-free cream?
A: Yes. Use coconut cream or a dairy-free creamer, but the flavor will change slightly.
Q: How do I make it thicker?
A: Mash some beans in the pot, or simmer uncovered for a bit to reduce liquid.
Q: Can I add other vegetables?
A: Yes. Diced bell peppers or chopped carrots work well if you like extra vegetables.
Crockpot White Chicken Chili
Ingredients
Method
- In a crockpot, combine the chicken, white beans, corn, green chiles, onion, garlic, cumin, chili powder, and chicken broth.
- Stir to mix well and season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 4 hours.
- About 30 minutes before serving, shred the chicken in the pot and stir in the heavy cream.
- Serve hot, garnished with fresh cilantro.