Creamy Crockpot White Chicken Chili – Easy Budget-Friendly Kid Meal
This creamy crockpot white chicken chili is a comforting, budget-friendly meal that the whole family will love. The slow cooker does all the work, making it perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 6 hours (on low) or 3.5 hours (on high)
- Total Time: 6 hours 15 minutes (on low) or 3 hours 45 minutes (on high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
- 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
- 1 (4-ounce) can diced green chiles
- 1 cup frozen corn
- 3 cups low-sodium chicken broth
- 4 ounces cream cheese, softened
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1 teaspoon chili powder (ancho chili powder for smokier flavor)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ¼ cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- Prep your ingredients: dice the onion, mince the garlic, drain and rinse both cans of white beans, open the can of green chiles, and measure out the spices.
- In a blender, combine one can of drained white beans, the softened cream cheese, and ½ cup of chicken broth. Blend until completely smooth, about 30 seconds. Scrape down the sides if needed.
- Place the chicken breasts in the bottom of the slow cooker. Top with the diced onion, minced garlic, the remaining can of white beans, the frozen corn, and the diced green chiles. Pour the blended bean mixture over everything, then add the remaining 2½ cups of chicken broth. Sprinkle the cumin, oregano, chili powder, salt, and pepper on top. Do not stir.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender enough to shred easily with a fork.
- Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
- Return the shredded chicken to the slow cooker. Stir everything together gently but thoroughly.
- Stir in the fresh lime juice. Taste and adjust seasoning if needed. Let the chili sit with the lid off for 10-15 minutes to thicken slightly before serving.
- Ladle the chili into bowls and top with fresh cilantro, sour cream, shredded cheese, or crushed tortilla chips as desired.
Notes
For a dairy-free version, use vegan cream cheese and add ½ cup canned full-fat coconut milk. For a thicker chili, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook on high for 15 minutes. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1½ cups (without top
- Calories: 385
- Sugar: 4
- Sodium: 680
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 8
- Protein: 38
Keywords: white chicken chili, crockpot, slow cooker, creamy, budget-friendly, kid-friendly, easy dinner, comfort food