Description
This White Chicken Chili Crockpot recipe is a comforting and flavorful slow cooker dish featuring tender chicken breasts, great northern and cannellini beans, corn, diced green chilies, and a blend of warming spices. Enhanced with creamy half-and-half or heavy cream, it’s a delicious twist on classic chili that’s perfect for a hearty meal with minimal effort.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (4 ounce) can diced green chilies, undrained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 pounds boneless, skinless chicken breasts
Beans and Vegetables
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can diced green chilies, undrained (second can)
Finishing and Garnish
- 1 cup heavy cream or half-and-half
- 1/4 cup chopped fresh cilantro, for garnish
- Lime wedges, for serving
- Optional toppings: shredded cheddar cheese, avocado, sour cream
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add Peppers and Garlic: Stir in minced garlic, green bell pepper, and red bell pepper. Cook for another 5 minutes or until the peppers are slightly tender.
- Season Veggies: Add ground cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly to release the spices’ aromas.
- Brown Chicken: Add the chicken breasts to the skillet and cook until browned on all sides, ensuring good color and flavor development.
- Transfer to Slow Cooker: Move everything from the skillet into the slow cooker. Pour in chicken broth, scraping the skillet to collect all browned bits for extra flavor.
- Add Beans and Corn: Add great northern beans, cannellini beans, corn, and the second can of diced green chilies to the slow cooker. Stir gently to combine.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Shred Chicken: Shred the chicken directly in the slow cooker using two forks for convenience and maximum flavor infusion.
- Stir in Cream: Gently stir in the heavy cream or half-and-half, taking care not to stir vigorously to prevent curdling and to maintain a creamy texture.
- Adjust Seasoning: Taste the chili and adjust salt, pepper, or spices as needed to suit your preference.
- Serve and Garnish: Garnish with fresh chopped cilantro and serve with lime wedges. Offer optional toppings such as shredded cheddar cheese, avocado slices, and sour cream for added richness.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños during the sauté step.
- You can substitute half-and-half with heavy cream, evaporated milk, or a dairy-free alternative for creaminess.
- If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- For a gluten-free version, ensure all canned goods are labeled gluten-free.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Chili and Stew
- Method: Slow Cooking
- Cuisine: American
